Lemon & Blackberry Breakfast Cookies (Gluten, Egg & Dairy-Free)

"I don't want yummy cookies for breakfast," said no one ever.

It is safe to say that I'm OBSESSED with this recipe/these breakfast cookies. For someone who is always rushed in the mornings, these are perfect for on-the-go gals like myself. Truthfully, I eat these at any point in the day, not just for breakfast!

Within the last month, I've probably made six batches of these bad boys..... Not kidding they're addictive.

Let's get cooking:

Ingredients:

• 3-3/4 cups gluten-free old fashioned oats (Bob's Red Mill brand is my fav)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup ground flaxseed
• 1/2 cup unsweetened applesauce
• 1/2 cup mashed very ripe banana 
• 1/4 cup & 2 Tablespoons honey (I use organic agave)
• 1/4 cup & 1 Tablespoons coconut oil, melted
• 1 Tablespoon lemon zest
• 1/4 cup lemon juice 
• 1 lb blackberries (or raspberries!)

Directions:

1. Preheat oven to 350 degrees then line a baking sheet with parchment paper and set aside. 
2. Add 1-3/4 cups oats to a food processor (I use my Nutri Ninja!) then process until very fine to make an oat flour.
3. Add oat flour, remaining 2 cups oats, baking soda, salt, & flaxseed into a large bowl and mix together. 
4. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix. Fold in blackberries, then let batter sit for 8-10 minutes to thicken.
5. Scoop batter - I used an ice cream scoop - onto prepared baking sheet and press down to flatten slightly (the cookies won't spread in the oven). 
6. Bake for 8-10 minutes, or until cookies are golden brown. Cool completely then store in an airtight container for up to 2 days or in your fridge for up to 4 days.

Here's to the perfect quick breakfast! Insider tip: I like to make a full batch of these on Sunday evenings so that I have them for the week! But, they're usually all gone by Tuesday.... whooops. 

Can't believe the weekend went by so fast! Hope you've all had a great start to the week! 

xx,

B