Oatmeal Breakfast Cookies

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.