Name: Oatmeal Breakfast Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
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 creamy natural almond butter**; ¼ cup melted coconut oil; ½ cup maple syrup; ⅓ cup walnuts; ¾ cup fresh blueberries (dried blueberries, or raisins)

Oatmeal Breakfast Cookies

These healthy oatmeal breakfast cookies are my favorite grab-and-go breakfast! Soft, chewy, and lightly sweet, they're vegan, gluten-free, dairy-free, and absolutely delicious.

30 min total 10 min prep 20 min cook 12 264 cal

Instructions

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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 dry ingredients and fold until just combined. Fold in the walnuts and blueberries.
6 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 10 minutes and then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart.
7 When cookies are completely cool, they can be stored in an airtight container or frozen.