Blueberry Lemon Breakfast Cookies

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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 http://www.iowagirleats.com

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

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

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

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

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Gently stir in blueberries.

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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.

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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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Enjoy!

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