I am all about breakfast cookies. Any cookie that is healthy enough to eat for breakfast, but still tastes like an actual cookie, is perfect in my eyes. And they’re perfect for any time of the day, not just breakfast. I actually made these to eat an a mid-morning snack. I usually eat breakfast at 6:30 A.M., so around 10:00 I really could use a little snack to bring up my blood sugar and keep me going until lunchtime. Lemon and blueberry is one of my favorite combinations. You can’t beat that sour/sweet combination, with the plump, ripe blueberries providing sweetness and the lemon providing freshness and vibrancy. You guys already know I love lemons (see beach bag post) and all of the health benefits associated with them. So let’s talk blueberries. Blueberries are considered one of the world’s healthiest foods for MANY, MANY reasons. You have most likely already heard that blueberries contain a TON of antioxidants, but what do antioxidants actually DO? Well, antioxidants work to neutralize free radicals that are linked to the development of numerous diseases, including cancer and cardiovascular disease. So basically, they are pretty important for our health and well-being. In addition to being an antioxidant powerhouse, blueberries contain Vitamin C, Vitamin K, Manganese, and Fiber. Blueberries can also help fight UTIs, just like cranberries. Blueberries and cranberries both contain compounds that help prevent bacteria from sticking to bladder walls. In my opinion, blueberries are much easier to incorporate into your diet than cranberries, especially if they are in cookie form. In addition, these beautiful little berries may boost brain help by helping improve memory function. Pretty cool! So basically, not only are these breakfast cookies delicious, but they are also insanely nutritious as well!
3-3/4 cups gluten-free certified old fashioned oats, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup ground flaxseed
1/2 cup unsweetened applesauce
1/2 cup mashed very ripe banana (about 1 medium banana)
1/4 cup + 2 tablespoons maple syrup
1/4 cup + 1 tablespoons coconut oil, melted
1 tablespoon lemon zest
Juice of 1 lemon
1lb blueberries, rinsed and patted dry
Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice and mix until just combined. Carefully fold in blueberries then let batter sit for 10 minutes to thicken.
Scoop 1/4 cup batter onto prepared baking sheet and press down to flatten slightly (cookies will not spread.). Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in the refrigerator for up to 4 days.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.