Oatmeal Breakfast Cookies
Ingredients
The base
-
2
tablespoons
ground flaxseed
-
5
tablespoons
warm water
-
1
cup
oat flour
-
1¼
cups
whole rolled oats
-
½
cup
almond flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
½
teaspoon
sea salt
The wet ingredients
-
½
cup
creamy natural almond butter
-
¼
cup
coconut oil, melted
-
½
cup
maple syrup
The mix-ins
-
⅓
cup
walnuts
-
¾
cup
fresh blueberries
-
zest of 1
lemon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine ground flaxseed and warm water in a small bowl and let it thicken for 5 minutes.
- In a large bowl, mix oat flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and sea salt.
- In another bowl, combine almond butter, melted coconut oil, and maple syrup, then stir in the flaxseed mixture.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in walnuts and blueberries.
- Scoop ¼ cup of batter for each cookie onto the baking sheet.
- Bake for 20 to 24 minutes until edges are browned.
- Let cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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