
By Coach Kirsten
Oatmeal Breakfast Cookies
7 steps
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 03:45:22 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories289.6 kcal (14%)
Total Fat17.5 g (25%)
Carbs28.8 g (11%)
Sugars10.5 g (12%)
Protein7 g (14%)
Sodium142.8 mg (7%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings

2 tablespoonsground flaxseed

5 tablespoonswater
warm

1 cupoat flour
made from 1 1/4 cups whole rolled oats

1 cupwhole rolled oats
additional

½ cupalmond flour

1lemon
zest of

½ teaspoonbaking powder

½ teaspoonbaking soda

½ teaspooncinnamon

½ teaspoonsea salt

½ cupalmond butter
creamy natural

¼ cupcoconut oil
melted

½ cupmaple syrup

⅓ cupwalnuts

fresh blueberries
Instructions
Step 1
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Step 2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
Step 3
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.
Step 4
In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
Step 5
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
Step 6
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.
Step 7
When cookies are completely cool, they can be stored in an airtight container or frozen.
View on Love and Lemons
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!