HEALTHY MAKE AHEAD BREAKFAST COOKIES

These breakfast cookies are a great make ahead healthy option that are also super portable!

They're all gluten free, vegan and refined sugar free.  They're really easy to make and only require one bowl.  And, they're all freezer friendly so you can always have a stash on hand.  They're great for snacks too!  I hope they come in handy for you just like they did for me!

A few things:

• Each recipe makes 12 cookies.  A serving size is 1 cookie.
• This scoop is awesome for measuring them out!  And parchment paper helps them not stick.
• Cookies can be frozen up to 6 months in an airtight freezer friendly container.
• Cookies stay fresh in the refrigerator or on the counter for 4-5 days.
• Any type of milk will work (dairy or non-dairy).
• If you're looking for an even lower sugar option, check out these Naturally Sweetened Breakfast Cookies (6 ways)!
• You may substitute a regular egg for the flax egg.
• If you don't want to use maple syrup, you can use honey, brown rice syrup or agave nectar.
• Some mix in suggestions if you want a little boost:
• 1-2 tablespoons Chia Seeds – high in omega-3, fiber, antioxidants and protein
• 1-2 tablespoons Hemp Hearts – high in omegas and protein
• Protein Powder – extra boost of protein
• 1-2 tablespoons Brewers Yeast – This can help boost lactation for nursing mothers

These blueberry lemon cookies are a little bit of sweet with little bit of kick!

INGREDIENTS

• 2 1/2 cups old fashioned oats, gluten free certified if necessary
• 3/4 cups flour, gluten free or all purpose
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
• 1/4 cup maple syrup
• 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 1/2 cup dried blueberries (you could also use fresh)

INSTRUCTIONS

1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

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