Blackberry Cookies

Crumbly blackberry breakfast cookies – a mix between a scone and a cookie. These are perfect for summer mornings topped with a pat of butter and served with tea or coffee. These are low in sugar, gluten-free and vegan.

It is officially berry season and my tastebuds could not be happier.

Though I love strawberries, raspberries and blueberries all the same, blackberries have always had my heart. When I saw them on sale at the grocery store, I knew I had to use them in a new recipe!

Cookies for breakfast is the best idea ever.

I like to make this idea come to life with good-for-you ingredients with ample fiber and good carbohydrates. The best way to describe these is a mix between a cookie and a scone (scone cookies!). These are made with oat and coconut – two flours I always have on hand. Coconut flour usually calls for a high ratio of eggs but these don’t need them at all. If you have oats on hand, feel free to grind them into a fine flour for this recipe.

Though I used my beloved blueberries in this recipe, feel free to swap for any of those in season.

I think strawberries would be just as heavenly.Though small in size, berries pack a nutritional punch – namely antioxidants, phytonutrients and vitamin C.

If you make these, be sure to share with my on Instagram!

Blackberry Breakfast Cookies
Serves 6
Crumbly blackberry breakfast cookies - a mix between a scone and a cookie. These are perfect for summer mornings topped with a pat of butter and served with tea or coffee. These are low in sugar, gluten-free and vegan.
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Prep Time
10 min
Cook Time
15 min
Total Time
22 min
Prep Time
10 min
Cook Time
15 min
Total Time
22 min
Ingredients
  1. 1 cup oat flour
  2. 1/4 c coconut flour
  3. 2 tbsp coconut sugar
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/4 c coconut oil
  7. 1 cup almond milk
  8. 1/3 cup blackberries
Instructions
  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl, combine oat flour, coconut flour, coconut sugar, baking soda and salt.
  3. Add coconut oil and almond milk. Combine until you achieve a uniform mixture.
  4. Carefully fold in blackberries.
  5. Divide mixture into 6 equal portions and place on a lined baking sheet.
  6. Bake for 15 minutes.
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