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Friday, July 25, 2014

Lemon Blackberry Breakfast Cookies

This recipe combines two of the things that I really like, blackberries and breakfast cookies.  Most breakfast cookies are loaded with lots of good stuff that are very filling and will hold you over to lunchtime. These also happen to be dairy and gluten free so if you can't have either of those things these cookies are for you.
Look at all that good stuff that goes into these cookies.  You might not have everything in them but it is all healthy stuff.
Place 1 3/4 cup of old fashioned oats into a food processor to make oat flour.  Pulse until the oats are very fine.
See it looks kind of like cornmeal.
Add 2 cups of old fashioned oats to the oat flour.


1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup ground flax seed.  You can find this with the other flours and meal
1/2 cup unsweetened applesauce
1/2 cup mashed ripe banana.  I forgot to show the banana in the first picture.
1/4 cup + 2 Tablespoons honey
1 Tablespoon lemon zest
1/4 cup lemon juice.  Fresh squeezed.
Here is the juice.
1/4 cup + 1 Tablespoons coconut oil melted
1 lb blackberries.  I would probably rough chop them next time because they were really too big.
Mix them well by hand.
Using an ice cream scoop, scoop out the dough onto a parchment lined baking sheet.
Push down on the tops to flatten them a little.  Place in a preheated 350 oven.  Bake for 8-10 minutes.
Enjoy for breakfast.  Store in the fridge.

Lemon Blackberry Breakfast Cookies Recipe

3 3/4 cups old fashioned oats divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup ground flaxseed
1/2 cup unsweetened applesauce
1/2 cup mashed ripe banana
1/4 cup +2 Tablespoons honey
1/4 cup+ 1 Tablespoons coconut oil melted
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
1 lb blackberries

Preheat oven to 350 bake for 8-10 minutes.














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