Blueberry Lemon Breakfast Cookies
2 1/2 Cups quick cook oats
3/4 Cup all purpose flour
1/4 Cup Monk Fruit Sugar Sweetener
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 Cup Almond milk
1/4 Cup Maple Syrup
1 Grass fed, free range Egg
1 teaspoon real vanilla extract
2 teaspoons lemon zest
2 teaspoons lemon juice
1 cup fresh blueberries (you can also use dried blueberries)
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
In a large bowl, add all the dry ingredients and mix together.
Next, add all the wet ingredients and mix together until everything is well combined.
Stir in the blueberries.
Use a 1/4 cup measuring scoop to add the batter onto the baking sheet.
Pat down the tops and place 3 to a row. (note - they will not spread much)
Bake for 15-18 minutes, until firm and browned on the bottoms.
Cool on a wire rack.
Store in a tightly sealed container. Makes 12-14 cookies.