Oatmeal Breakfast Cookies
These healthy Oatmeal Breakfast Cookies are vegan, gluten-free, and delicious. Perfect for a grab-and-go breakfast!
Equipment
- Oven
- baking sheet
- Mixing Bowls
- parchment paper
Ingredients
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- ½ cup creamy natural almond butter natural almond butter that doesn't contain any added oils
- ¼ cup coconut oil melted
- ½ cup maple syrup
Dry Ingredients
- 1 cup oat flour made from 1¼ cups whole rolled oats
- 1 cup whole rolled oats
- ½ cup almond flour
- ½ tablespoon lemon zest about 1 lemon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ⅓ cup walnuts
- ¾ cup fresh blueberries
Instructions
Baking Instructions
- 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 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 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.
Notes
If you are gluten free, be sure to use certified gluten free oats.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 1mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!