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!
- 1 cup oat flour
- 1/4 c coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 c coconut oil
- 1 cup almond milk
- 1/3 cup blackberries
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl, combine oat flour, coconut flour, coconut sugar, baking soda and salt.
- Add coconut oil and almond milk. Combine until you achieve a uniform mixture.
- Carefully fold in blackberries.
- Divide mixture into 6 equal portions and place on a lined baking sheet.
- Bake for 15 minutes.
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