Healthy Oatmeal Cookies

Ingredients

• 2 tablespoons ground flaxseed + 5 tablespoons warm water

• 1 cup oat flour made from 1¼ cups whole rolled oats

• 1 cup additional whole rolled oats

• ½ cup almond flour

• zest of 1 lemon, about ½ tablespoon

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ½ teaspoon sea salt

• ½ cup creamy natural almond butter**

• ¼ cup coconut oil, melted

• ½ cup maple syrup

• ⅓ cup walnuts

• ¾ cup fresh blueberries (sometimes I use frozen blueberries)

• Add in some hemp seeds and psyllium husk powder

Instructions

1. Preheat oven to 350

2. Combine flaxseed (2 Tbsp) and warm water (5 Tbsp) and set aside to thicken for 5 minutes

3. Place 1 ¼ cups whole rolled oats in a blender and blend until turns into a flour texture

4. In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt

5. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture

6. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries

7. Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 minutes and then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart

8. When cookies are completely cool, they can be stored in an airtight container or frozen

Adopted by Love & Lemons Breakfast Cookies