Since having Liam I have changed my diet quite a lot, ok at the moment I am not 100% happy with my stress eating lately but sometimes life gets in the way, however I have really tried to incorporate healthier dinners, salads at lunch, smoothies and also healthy snacks for Liam and I when we want to nibble on biscuits, chocolate or sweets. These little cookies/muffins however you want to call them are from Love and Lemons so I am really not taking credits for these but I had to share them because I absolutely adore their blog/book/recipes and Liam and I really love these for breakfast or snacks so here is the link to the page and I also add the recipe bellow.
Blueberry Oatmeal Breakfast Cookies
- 2 tablespoons ground flaxseed + 5 tablespoons warm water
- 1 cup oat flour (made from 1¼ cups whole rolled oats)
- 1 cup (additional) whole rolled oats
- ½ cup almond flour
- zest of 1 lemon (about ½ tablespoon)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup walnuts
- ¾ cup fresh blueberries
- Preheat the oven to 180°C and line a large baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.
- Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- When cookies are completely cool, they can be stored in an airtight container or frozen.