Greatest plates · Breakfast

Oatmeal Breakfast Cookies

Name: Oatmeal Breakfast Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tbsp ground flaxseed; 5 tbsp warm water; 1 cup oat flour, made from 1¼ cups rolled oats; 1 cup whole rolled oats; ½ cup almond flour; 1 whole lemon, zested, about ½ tbsp; ½ tsp baking powder; ½ tsp baking soda; ½ tsp cinnamon; ½ tsp sea salt; ½ cup creamy natural almond butter, no added oils; ¼ cup coconut oil, melted; ½ cup maple syrup; ⅓ cup walnuts, chopped; ¾ cup fresh blueberries, or dried blueberries or raisins

Soft, nutty, and lightly sweet oatmeal cookies packed with oats, nuts, and fresh blueberries. Vegan, gluten-free, and dairy-free — a perfect grab-and-go breakfast.

Serves 12Prep 10 minCook 20 minBreakfastVegan

Containsgluten · nuts

Inspired by a recipe from Love and Lemons ↗

Protein 9%Carbs 38%Fat 53%

About 245 kcal a serve — 6 g protein, 24 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat the oven

175°C

Preheat the oven to 175°C (350°F) and line a large baking sheet with parchment paper.

Make the flax egg

Rest 5 min

In a small bowl, combine the ground flaxseed and warm water and set aside to thicken for 5 minutes.

In the bowlCombine →

ground flaxseed

warm water

5 min

Mix the dry ingredients

Mix dry

In a large bowl, stir together the oat flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.

In the bowlStir together →

oat flour

whole rolled oats

almond flour

lemon

baking powder

baking soda

cinnamon

sea salt

Mix the wet ingredients

Mix wet

In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the thickened flaxseed mixture.

In the bowlWhisk →

creamy natural almond butter

coconut oil

maple syrup

Combine and fold

Fold

Add the wet ingredients to the dry ingredients and fold until just combined. Fold in the chopped walnuts and blueberries.

In the bowlFold in →

walnuts

fresh blueberries

Scoop and bake

Bake

Scoop ¼ cup of batter for each cookie onto the lined baking sheet. Bake for 20 to 24 minutes, or until browned around the edges.

20-24 min · 175°C

Cool completely

Cool

Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart.

10 min

Cook's noteDon't underbake — wait until the edges brown, and let them rest 10 minutes on the pan so they hold together.

Estimated per serve

245 kcal · 6 g protein · 24 g carbs · 15 g fatestimates, within ~10%

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Opening the recipe box…

Cookies

Ingredients

Method

Heat the oven

Make the flax egg

Mix the dry ingredients

Mix the wet ingredients

Combine and fold

Scoop and bake

Cool completely

More recipes like this

Ingredients

Method

Heat the oven

Make the flax egg

Mix the dry ingredients

Mix the wet ingredients

Combine and fold

Scoop and bake

Cool completely

More recipes like this