Blueberry Lemon Breakfast Cookies

I am popping in here quickly to share a fun, new recipe with you! I literally have 2 (not even great) photos of this recipe but it's so good I had to share! I made this a few weeks ago without even thinking about sharing the recipe on the blog. It was just for us at home - a random recipe using things I had around the house. But then I tried the batter and I was like OH WAIT, YUM! And then I baked them in the oven and I was like OMG this smells amazing. And then I tried one (and slightly burnt the roof of my mouth because I have no patience) and I was like HOLY DELICIOUS

So here we are. This recipe was too good not to share. 


Breakfast cookies. Are you into it? I sure as heck am! 

I love that these cookies are wholesome, portable, and fun. They have a slightly sweet yet zesty, bright flavor and I just can't seem to get enough. As I mentioned in my last blog post, breakfast has been a bit more difficult than it has in the past. I am busy getting Rhys ready for the day and am usually needing to head out the door to get to this or that. Sometimes I don't really have time to even make a smoothie. That's where something like this comes in handy! Already made and always delicious. It's like a nutritionally amped up oatmeal! Except in cookie form. Healthy, nourishing cookie form! 

My favorite part of this recipe is the lemon zest. Don't skip the lemon zest. I repeat, don't skip the lemon zest. The lemon really brings out the flavors and adds a brightness that my taste buds just love! The more, the better in my opinion. You can certainly use other berries instead of blueberries, although blueberries and lemon are such a flavor match that it might be tough to beat! 

The other ingredient in this recipe that really makes it extra delicious is the cashew butter. I've talked about cashew butter before and I know it's more expensive than peanut butter but it is such a key element to this cookie! Cashew butter lets the other flavors  shine without providing an overpowering "nut" flavor. If you prefer using peanut or almond butter (or sun butter), it should definitely still work. Just know that they might have more of that flavor profile. 

The bottom line? These cookies are are the perfect balanced breakfast or snack and I highly recommend trying them out for yourself. Cheers to cookies in the morning! 


Blueberry Lemon Breakfast Cookies

| Makes about 12 |


  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, let sit for a few minutes)
  • 2 cups old fashioned rolled oats
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup applesauce
  • 2 Tbsp pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk (or milk of choice)
  • 1/4 cup cashew butter
  • 1 tsp pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 Tbsp hemp seeds (or chia seeds)
  • 2 tsp lemon zest


  1. Pre-heat oven to 350 degrees (F) and line a large baking sheet with parchment paper.
  2. Make flax egg by combining ground flaxseed meal and water in a bowl and let sit for about 5 minutes, until the mixture starts to "gel". 
  3. Add all dry ingredients to a large bowl and stir.  
  4. Next, add all wet ingredients (applesauce, maple syrup, almond milk, cashew butter, vanilla extract) and mix again until everything is combined. Fold in the blueberries, hemp seeds, and lemon zest. 
  5. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating (try to avoid burning the roof of your mouth lol!).
  6. Enjoy!