Cookies for breakfast? Why not. Especially when they are loaded with berries and fresh lemon zest/juice. What a refreshing way to start the day. These are perfect for those with food allergies, as they are gluten-free, egg-free and dairy-free. That may sound scary to those who do not avoid gluten, eggs or dairy, but I promise…they are good!! Mine did not look quite like the ones on the blog I found the recipe on. I’m not sure if I had more berries than the original, and that might have had something to do with it. The recipe says one pound, but that really does seem like a lot. I think I’d try with a pint next time. While they were a little softer due to the berry content, they didn’t lack in the delicious department. I went with a combination of blueberries and raspberries, as that is what I had on hand. The recipe calls for blackberries, which I am sure would also be scrumptious.
Recipe Located At: http://iowagirleats.com/2014/03/14/lemon-blackberry-breakfast-cookies/
- 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 pint berries, rinsed and patted dry
- 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 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.