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 (I used an ice cream scoop) 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.
Operating without standard wheat flour requires careful management of hydration levels within the batter. Blending a portion of the oats into a fine powder inside a food processor for three to four minutes creates homemade oat flour that absorbs excess moisture from the applesauce and mashed banana. Without this structural foundation, the dense fruit puree and liquid coconut oil would prevent the cookies from setting properly during baking.
A critical failure point involves over-mixing the berries into the base. Fresh blackberries contain high water content and will burst easily under aggressive stirring, releasing unwanted juices that discolor the dough and create soggy pockets. Fold the fruit in gently at the very end, and allow the finished batter to rest for ten minutes so the ground flaxseed and oats can fully hydrate.
Shaping requires deliberate physical intervention because these dense baked goods lack gluten development and will retain whatever form they enter the oven with. Portion the mixture using a quarter-cup measure onto parchment paper, wet your fingers with water to prevent sticking, and manually flatten each mound into a disk. Bake at 350 degrees for eight to ten minutes until the bottom edges turn golden brown.
Proper storage extends the shelf life of these perishable baked items significantly. Keep them in a sealed container at room temperature for up to two days, or move them to the refrigerator for up to four days. For longer storage, wrap individual portions in plastic wrap and freeze them inside a freezer bag, then thaw by wrapping in a paper towel and microwaving for twenty seconds.
