Blueberry Lemon Breakfast Cookies are a hearty treat to kick off your morning right. Loaded with antioxidants, whole grains and zero processed sugar so you can feel good about what your putting in your body.
Lately, I’m attempting to limit white sugar from my diet. It’s a struggle since I’m a girl who loves her desserts but there are countless articles on the negative effects of it. Processed sugar suppresses the immune system, the release of the human growth hormone and promotes inflammation. Super interesting, isn’t it?
With pastries out the window, I’m searching for new ways to feel full in the mornings. Oatmeal is always a good bet, except the gluey texture is like a mouthful of paste. Also, I’m on the sweet end of the food scale when I wake up. Enter cookies. No not those kinds of cookies – breakfast cookies! Made with honey, rolled oats, oat flour and coconut oil. Simple ingredients with little prep time. Bursting with fresh blueberries and lemon zest, they are like taking a bite out of summer. Enjoy!
PS: I folded honey roasted peanuts into the batter but to be honest, you can leave them out. They don’t add much flavor wise to the cookie.
- 1 cup instant oats
- ¾ cup whole wheat flour
- ¼ cup oat flour
- 1 ½ tsp baking powder
- ⅛ tsp salt
- 2 tbsp coconut oil, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup honey
- ¼ cup blueberries
- 1 teaspoon lemon zest
- In a medium bowl, whisk together the oats, flour, baking powder, and salt. In a separate bowl, mix together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the blueberries and lemon zest. Chill the dough for 30 minutes.
- Preheat the oven to 325°F, and spray a baking sheet with nonstick spray.
- Drop the cookie dough into 15 rounded scoops on the baking sheet. Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.