Oatmeal Breakfast Cookies
User Reviews
5
Oatmeal Breakfast Cookies
Description
The Oatmeal Breakfast Cookies bring together a blend of flours and rolled oats with ground flaxseed soaked in warm water to bind the dough. The combination of baking powder and soda provides leavening, while cinnamon and lemon zest contribute aromatic, warm and bright notes. Almond butter and coconut oil add moisture and rich, nutty flavors sweetened naturally with maple syrup. Blueberries retained their freshness while baking, adding juicy pockets within the denser, chewy cookie, complemented by crunchy walnuts.
Baked at a moderate temperature, the cookies brown slightly at the edges and firm enough to handle after cooling on the pan, maintaining softness without crumbling. These cookies can be stored in an airtight container or frozen once cooled. Using almond butter without added oils is important for the right texture and cohesion.
This recipe uses oat flour for a gluten-free base option and can be adapted further by ensuring gluten-free oats. The combination of ingredients supports a filling, flavorful cookie that works well for breakfast or a nutritious snack.
Ingredients
- 2 tablespoons ground flaxseed + 5 tablespoons warm water
- 1 cup oat flour made from 1¼ cups whole rolled oats*
- 1 cup rolled oats additional, whole
- ½ cup almond flour
- lemon about ½ tablespoon, zest of 1
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- ½ cup almond butter creamy, natural
- ¼ cup coconut oil melted
- ½ cup maple syrup
- ⅓ cup walnuts
- ¾ cup blueberries fresh
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- 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.
- In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
- 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 5 to 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.
- When cookies are completely cool, they can be stored in an airtight container or frozen.
Notes
- Use certified gluten-free oats if needing a gluten-free recipe.
- Choose natural almond butter without added oils to maintain cookie structure.
- Allow cookies to cool completely on a wire rack to avoid crumbling.
- Cookies store well in airtight containers and freeze nicely for longer storage.
User Reviews
Overall Rating
5
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