I’ll admit – I’ve been really reluctant to trust this “breakfast cookie” trend that’s happening right now (they are often still full of sugar and butter). However, Iowa Girl Eats’ recipe really impressed me so I decided to give it a try. No added sugar, gluten free, dairy free, and egg free. I made it my own with a few tweaks too. And I calculated out the calories on my Lose It app – 236 each!
Domestocrat’s Lemon Blackberry Breakfast Cookies (makes 10 cookies)
4 cups old fashioned oats, divided
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 cup ground flaxseed
1/2 cup unsweetened applesauce
1 ripe banana, mashed
1/3 cup honey
1/4 cup canola oil
1 tsp. vanilla
1 lemon (zest and juice)
6 oz. blackberries, rinsed then patted dry
Start by making oat flour with 2 cups of the oats in a food processor. Pulse until the oats are ground into a fine flour.
In a stand mixer or big bowl, start by thoroughly combining all of the dry ingredients. Next add in the wet ingredients and then the lemon zest.
When the dough has come together, gently hand-stir in the blackberries. Reserve a handful of blackberries for the next step.
Form 10 equal sized cookie dough balls with your hands (wetting your hands with water first with prevent sticking!) and place them on a parchment paper lined baking sheet. Press 2-3 blackberries into the top of each dough ball. Make sure to flatten the cookies a little with your hands; they won’t flatten while baking (because there’s no butter!).
Bake for 10 minutes on 350 degrees.
These breakfast cookies are the real deal. They are what a true, healthy breakfast cookie should be – full of good protein and fiber and low on sugar and fat. They are filling and hearty. I’m totally a breakfast cookie convert.
I wrapped each breakfast cookie in plastic wrap and we took them to work for breakfast for a week. Easy, portable, and a great make ahead that lasts all week. Warm in the microwave for 30 seconds and have with some tea – perfection!