Oatmeal Breakfast Cookies
 
Prep time
Cook time
Total time
 
These Blueberry Oatmeal Breakfast Cookies are my favorite make-ahead breakfast! Soft & puffy like muffin tops, they're vegan, gluten-free, dairy-free, and absolutely delicious.
Author:
Recipe type: Breakfast, Snack
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  3. 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.
  4. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
  5. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
  6. 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.
  7. When cookies are completely cool, they can be stored in an airtight container or frozen.
Notes
*To make the oat flour, use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup.

If you are gluten free, be sure to use certified gluten free oats.
Recipe by Love and Lemons at https://www.loveandlemons.com/oatmeal-breakfast-cookies/