loveandlemons4.9
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.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
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.
ground flaxseed2 tablespoonswarm water5 tablespoons
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.
oat flour, made from 1¼ cups whole rolled oats*1 cup
4
In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
ground flaxseed2 tablespoons
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.
Nutrition Facts
calories
264 kcal
fat Content
17 g
serving Size
1 cookie
fiber Content
4 g
sugar Content
10 g
sodium Content
165 mg
protein Content
6 g
carbohydrate Content
25 g
saturated Fat Content
5 g
unsaturated Fat Content
8 g
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