Description
Mornings are tough, but your breakfast doesn’t have to be. These Blueberry Almond Oatmeal Breakfast Cookies are a delicious, wholesome solution—think golden edges, jammy blueberries, and nutty crunch, all in a grab-and-go bite. Packed with almond butter, flaxseed, oats, and just the right hint of lemon, they’re your new edible sidekick for busy days, chill weekends, or anytime you need a feel-good snack. Let’s make mornings something to look forward to.
Ingredients
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2 tbsp ground flaxseed + 5 tbsp warm water
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1 cup oat flour
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1 cup rolled oats
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½ cup almond flour
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Zest of 1 lemon
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½ tsp baking powder
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½ tsp baking soda
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½ tsp cinnamon
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½ tsp sea salt
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½ cup creamy almond butter (natural, runny)
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¼ cup melted coconut oil
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½ cup maple syrup
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⅓ cup chopped walnuts
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¾ cup fresh or frozen blueberries
Instructions
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Preheat Oven: 350°F (175°C). Line a baking sheet with parchment paper.
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Make Flax Eggs: Mix flaxseed with warm water. Let sit 5–10 mins until thick.
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Mix Dry Ingredients: In a large bowl, whisk oat flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
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Add Wet Ingredients: Stir in flax eggs, almond butter, coconut oil, and maple syrup until just combined.
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Fold in Walnuts & Blueberries: Toss blueberries in 1 tsp oat flour first to prevent sinking.
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Scoop & Flatten: Use 2-tbsp scoops, place 2” apart. Gently flatten with fingertips.
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Bake: 12–15 minutes, until edges are golden and tops feel set.
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Cool: Rest on the sheet for 10 mins, then transfer to a rack.
Notes
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Underbake slightly for chewy texture.
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Use frozen blueberries straight from the freezer.
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Press extra berries/nuts on top for Insta-worthy cookies!
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Calories: 200Cal Per Cookie
- Sugar: 8g
- Fat: 11g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g