Berry Breakfast Cookies
 
Prep time
Cook time
Total time
 
Serves: 12 cookies
Ingredients
  • ½ cup rolled oats
  • 1 cup almond meal
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine grain sea salt
  • ¼ cup coconut oil, melted
  • ¼ cup + 3 tablespoons maple syrup
  • 1 large egg
  • 2 teaspoons vanilla
  • zest of 1 lemon
  • ½ cup fresh or frozen blueberries
  • ½ cup fresh or frozen cherries, pitted and halved
  • ¼ cup fresh or frozen cranberries
Instructions
  1. Preheat oven to 350. Line a large baking sheet with parchment paper.
  2. In a food processor or blender, process the oats until it becomes a fine flour.
  3. In a large mixing bowl, whisk together the oat flour, almond meal, whole wheat flour, baking powder, and salt.
  4. In a medium bowl, whisk together the coconut oil, maple syrup, egg, vanilla, and lemon zest.
  5. Pour wet ingredients into dry ingredients and stir together with a wooden spoon until just combined. Gently fold in blueberries, cherries, and cranberries, being careful not to overmix.
  6. Use a small cookie scoop to form 12 equal portions onto a baking sheet and use palm of hand to flatten to about ¾-inch. Bake until edges turn slightly golden, about 14-18 minutes. Cool for a few minutes on baking sheet and gently transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the refrigerator.
Notes
Baking time depends on whether you are using fresh or frozen berries.

These are best the day they are baked. If you'd like to enjoy them the next day, reheat in the oven for a few minutes until the outside becomes slightly crisp to the touch.
Recipe by at https://dev.gatheranddine.com/berry-breakfast-cookies/