Chewy Lemon & Oatmeal Breakfast Cookies (gluten-free, dairy-free, vegan)
Chewy Lemon & Oatmeal Breakfast Cookies
Gluten-free, dairy-free, vegan breakfast for the girl (or guy) on the go
These breakfast cookies are easy to make, great for meal prep & quick to grab in the morning if you want a pre-prepped, ready-made and tasty-yet-nutritious breakfast! I love healthy breakfast bars, and these are similar.. but they’re more fun! Why not have cookies for breakfast (and make them healthy)!! This is one of the many healthy, low calorie breakfast recipes from my ebook “Just Breakfast”.
This recipe is gluten-free, dairy-free & vegan! It contains nutritious whole ingredients: good whole carbs, some healthy fats and also some protein.
I hope you love this recipe as much as I do!
Liezl XO
This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.
Calories per cookie: roughly 100
Cook time: 30 – 35 min
Prep time: 10 – 15 min
Total time: 40 – 50 min
Servings: 12 cookies
WHAT YOU’LL NEED
Ingredients:
4 fresh *Medjool dates
1/2 cup apple sauce
1/2 cup rolled *oats (blended)
1/2 cup rolled *oats (left whole)
1/2 cup chopped raw almonds
1 tablespoon grated lemon zest
1/2 tablespoon coconut oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Notes:
*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats that are certified gluten-free.
*MEDJOOL DATES: I like to use fresh Medjool dates in this recipe (they are the soft squishy dates), however, you can use any type of fresh date you prefer. For reference, 2 pitted Medjool dates provide roughly 132 calories. For this recipe, when the dates are pitted and roughly chopped, they should be sticky and they should fill just less than 1/2 of a cup.
HOW TO MAKE THEM
Instructions:
1. Preheat your oven to 360 F (180 C)
2. Add the 1/2 cup dry rolled oats to a blender and blend to make an
oat flour (you can measure out the same amount of oat flour)
3. Roughly chop the almonds
4. Roughly chop the dates (they will be sticky when chopped)
5. Leaving a lemon whole, rinse and grate the lemon peel to make lemon zest (I use a cheese grater and use the side that has the smallest holes – just be careful of your fingers!) You can keep zesting the lemon until the entire yellow peel is removed (you’ll need about 1 lemon to get 1 tablespoon of zest)
6. Melt the coconut oil and mix in a bowl with the blended oats and apple sauce (mix well to get rid of any lumps)
7. Add the apple cider vinegar, vanilla extract, salt and baking soda to the bowl and mix again
8. Add the chopped dates, whole rolled oats, lemon zest and chopped almonds to the bowl and mix again
9. Line a baking tray with baking paper and grease with additional coconut oil
10. Add roughly a heaped tablespoon amount of batter at a time to the tray to make each cookie
11. Once all the batter has been used up, place the tray lined with cookies in the oven and bake for roughly 30 to 35 minutes (you will know they are ready when they start to go golden on the outside)
12. Once the cookies are ready, remove them from the oven and leave to cook on a cooling grid
13. Allow the cookies to cool fully before storing them in an airtight container to keep them fresh (store in a cool, dry place)
14. Eat and enjoy!
This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.
Recipe and photography styling by Liezl Jayne Strydom, Photos by Rob Williams for liezljayne.com
