Blueberry Lemon Breakfast Cookies



These are vegan, gluten free, & delicious!  The only issue I had was that they fell apart easily. I am not sure what else to use in them to hold them together other than eggs, but then they wouldn’t be vegan anymore.

Original recipe from

Recipe makes about 12 very large cookies
1 cookie = 4 weight watchers points+

Ingredients –
3 3/4 cups old fashioned oats divided
1/2 tsp baking soda
1/2 tsp salt
1/4 cup ground flax seed
1/2 cup unsweetened apple sauce
1/2 cup mashed ripe bananas
1/4 cup agave syrup or honey
1/4 cup coconut oil melted
Zest & juice of 1 lemon
1 pint fresh blueberries


Put 1 3/4 cups of oats in food processor & blend until course flour texture.


Mix oat flour, remaining oats, baking soda, salt, & flax seed in a large bowl.


Stir in applesauce, banana, agave, coconut oil, & the zest & juice of 1 lemon.


Gently stir in blueberries.


Firmly pack dough into 1/4 cup, place onto a parchment paper lined baking sheet, & then press down & mold into cookie shape. (All while trying not to mash the blueberries) Cookies will not spread when they bake.


Bake in a preheated 350 degree oven for 10-15 minutes.  Let cool on baking sheet for several minutes before transferring to a cooling rack.



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