Here’s how much I love these cookies: after I finish typing this post, I’m going to go downstairs to the kitchen to make more. I like to store stashes of these cookies in the freezer because they’re a perfectly portioned daily breakfast for me. The freezer is also a great way to hide them from Jack, who would otherwise eat one every time he walks past the kitchen counter 🙂
These cookies are both vegan and gluten free. They have fiber from the oats, protein and healthy fats from the almond butter, and they’re naturally sweetened with maple syrup. Who wants to eat a bowl of oatmeal when you can eat a cookie for breakfast!? Ok, if you’re an oatmeal lover, maybe don’t answer that.
This recipe is a revamped version of my Carrot Quinoa Oatmeal Breakfast Cookies. They have been a fan favorite (and family favorite) for years now. This time: blueberries! lemon zest! I just love these bright late-summer flavors in combination with the almond butter and cozy cinnamon. This recipe also happens to be less time consuming to make than the carrot cookies because tossing in blueberries is a lot quicker than grating carrots!
These cookies get lightly crisp on the bottom, but as you’ll see, they’re pretty puffy – more like a muffin top than a flat/crispy oatmeal cookie. They’re big and substantial, but not too dense and not at all dry. Almond butter binds them together giving them a wonderfully nutty flavor and texture.
Happy Friday baking!
- 2 tablespoons ground flaxseed + 5 tablespoons warm water
- 1 cup oat flour (made from 1¼ cups whole rolled oats)*
- 1 cup (additional) whole rolled oats
- ½ cup almond flour
- zest of 1 lemon (about ½ tablespoon)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup walnuts
- ¾ cup fresh blueberries
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
- Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- When cookies are completely cool, they can be stored in an airtight container or frozen.
If you are gluten free, be sure to use certified gluten free oats.