Samsung Food
Log in
Use App
Log in
Coach Kirsten
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
50
Low
Glycemic Load
12
Moderate

Nutrition per serving

Calories264.3 kcal (13%)
Total Fat17.1 g (24%)
Carbs24.4 g (9%)
Sugars10.5 g (12%)
Protein6.1 g (12%)
Sodium142 mg (7%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet

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!