Lemon Blackberry Breakfast Cookies

Print this recipe! Makes 14 breakfast cookies Adapted from Gluten Free on a Shoestring

Lemon Blackberry Breakfast Cookies
Adapted from iowagirleats.com
Lemon Blackberry Breakfast Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from iowagirleats.com

Ingredients

  • Ingredients

  • 3-3/4

    cups old fashioned oats, divided (make sure they’re certified gluten free if you are gluten intolerant)

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/4

    cup ground flaxseed

  • 1/2

    cup unsweetened applesauce

  • 1/2

    cup mashed very ripe banana (about 1 medium banana)

  • 1/4

    cup + 2 Tablespoons honey

  • 1/4

    cup + 1 Tablespoons coconut oil, melted

  • 1

    Tablespoon lemon zest

  • 1/4

    cup lemon juice (about 1 lemon)

  • 1

    lb blackberries, rinsed then patted dry

Directions

Directions: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour. Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken. Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.

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