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Export 12 ingredients for grocery delivery
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 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
Step 7
When cookies are completely cool, they can be stored in an airtight container or frozen.