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!
Don’t forget to follow me on Instagram, Facebook and Twitter to keep up with my recipes nutrition guides, media segments and collaborations!
