How To: Healthy Breakfast – Lemon Blueberry and Oat Breakfast Cookies

Mondays are rough!

Mondays after daylight savings – even rougher.

What can we do to make this better? Have cookies for breakfast.

It definitely was not easy to get out of bed this morning. Granted, it’s not easy any morning but something about losing that one hour of sleep really hits me hard. Knowing I had these blueberry and lemon breakfast cookies waiting for me made today just bearable.

These cookies use ground oats as the flour base, making them not only dairy and egg free, but gluten free as well. Don’t get me wrong, we are lovers of all things gluten and dairy filled on this blog, but sometimes you are cooking for people who can’t tolerate these food items. Aren’t these allergy sufferers still deserving of delicious food? Yes, yes they are. Allergy friendly breakfast cookies to the rescue!

Freezable, delectable, and make a head-able. Make Monday mornings better with these sweet and delicious breakfast cookies.

Dara

Lemon Blueberry and Oat Breakfast Cookies

Print recipe

Serves	14 cookies
Meal type	Breakfast, Snack
Misc	Freezable, Pre-preparable
Website	Adapted from Iowa Girl Eats

Ingredients

• 3-3/4 cups old fashioned oats (divided)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup ground flax seed
• 1/2 cup + 1 tbsp unsweetened apple sauce
• 1 very ripe banana (mashed)
• 1/4 cup + 2 tbsp honey
• 1/4 cup coconut oil (melted)
• 1 lemon (zested and juiced)
• 6 oz (1/2 a pint) blueberries

Note

These cookies are gluten free, dairy free, and egg free - perfect for a healthy allergy-friendly breakfast or snack. You could substitute the blueberries for blackberries or raspberries.

Directions

1.	Preheat oven to 350 and line a baking sheet with aluminum foil sprayed with cooking spray or parchment paper. Add 1-3/4 cups oats to a food processor and process for a couple minutes or until the texture of flour.
2.	Add oat flour, remaining oats, baking soda, salt, and ground flaxseed to a large bowl and mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest and juice and mix until combined. Fold in blueberries and let batter sit for about 10 minutes to thicken.
3.	Scoop about 1/4 cup of batter onto prepared cookie sheet and then wet your hand and press down the cookies to flatten. Don't worry if they are close together, they won't spread.
4.	Bake for 12 minutes or until firm and starting to brown. Store in a sealed container in the fridge for up to 5 days or freeze individually and reheat in the microwave to thaw.