Lemon Blackberry Breakfast Cookies
Try this Lemon Blackberry Breakfast Cookies recipe.
Try this Lemon Blackberry Breakfast Cookies recipe.
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon lemon zest
- 1/2 cup unsweetened applesauce
- 1/4 cup lemon juice (about 1 lemon)
- 3-3/4 cups gluten-free certified old fashioned oats divided
- 1/4 cup ground flaxseed
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 1/4 cup + 2 tablespoons honey
- 1/4 cup + 1 tablespoonsâ coconut oil melted
- 1 lb blackberries or blueberries rinsed then patted dry
- Carbohydrate 2.49715355624693 g
- Cholesterol 16.2683333333333 mg
- Fat 7.32720911111355 g
- Fiber 0.929388871588435 g
- Protein 0.627413333370232 g
- Saturated Fat 3.99023777777809 g
- Serving Size 1 1 Serving (57g)
- Sodium 44.6929777778915 mg
- Sugar 1.56776468465849 g
- Trans Fat 0.499183777779085 g
- Calories 75 calories
Step-by-step
- 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 then mix until just combined.
- Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
- Scoop 1/4 cup batter onto prepared baking sheet then wet hand with water 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 an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Lemon Blackberry Breakfast Cookies: A Busy Mom's Delight
Mornings in our house are a whirlwind. Between getting the kids ready for school, packing lunches, and making sure everyone has their homework, breakfast often feels like a race against the clock. I’m always looking for quick, healthy, and delicious breakfast options that won't leave me scrambling at the last minute. That's where these Lemon Blackberry Breakfast Cookies come in. They’re the perfect solution for a busy mom like me, providing a nutritious and satisfying start to the day that's also surprisingly simple to make.
These aren't your average sugary cookies. Oh no, these are packed with wholesome ingredients like oats, banana, and blackberries, offering a good dose of fiber and natural sweetness. The bright lemon zest adds a refreshing zing, cutting through the richness of the coconut oil and honey. And the best part? They’re incredibly easy to prepare. The recipe requires minimal prep time and can be made ahead of time, making them ideal for busy week mornings. Simply grab a cookie or two on your way out the door for a quick and energizing breakfast.
I often double the recipe and store them in the freezer. They thaw beautifully, so I can grab a few from the freezer whenever needed. This method saves me so much time on those hectic mornings. The versatility of this recipe is also a bonus – feel free to experiment with different berries or add nuts for extra crunch. It's a recipe that easily adapts to what I have on hand. They’re also great for a post-workout snack or a delightful treat any time of day.
The Secret to Perfectly Moist Cookies:
One tip I’ve learned over the years is to let the batter rest for about 10 minutes before baking. This allows the oats to absorb the moisture, resulting in beautifully moist and chewy cookies. Don't skip this step! It truly makes a difference.
A Little Bit of Lemon Magic:
The lemon zest and juice in this recipe aren't just for flavor. They also help to balance the sweetness of the honey and berries, creating a delicious harmony of flavors. The lemon also brightens up the whole cookie, making it feel light and refreshing, even though it's a hearty breakfast option.
Adapting to Your Lifestyle:
These cookies are incredibly adaptable. I've experimented with different variations, substituting blueberries for blackberries when they're in season, or adding a sprinkle of chopped nuts for extra texture. Feel free to make them your own! You can adjust the sweetness to your preference by adding more or less honey. If you prefer a chewier cookie, use slightly less coconut oil. And if you're gluten-free like me, be sure to use certified gluten-free oats.
More Than Just Breakfast:
While these cookies are fantastic for breakfast, they’re also a great addition to any time of day. They're perfect for an afternoon snack, a post-workout treat, or even a dessert. Their versatility is truly one of their best features.
So, if you’re a busy mom, or simply someone who appreciates a quick, healthy, and delicious breakfast option, give these Lemon Blackberry Breakfast Cookies a try. They're sure to become a new family favorite!
