Blueberry Lemon Oatmeal Breakfast Cookies

Ingredients:

• 2 tablespoons ground chia seeds (or flaxseed) + 5 tablespoons warm water
• 1 cup oat flour, made from 1¼ cups whole rolled oats*
• 1 cup whole rolled oats
• ½ cup almond flour or hazelnut flour for a nutty twist
• Zest of 1 lemon (about ½ tablespoon)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ½ cup creamy natural cashew butter or almond butter**
• ¼ cup melted coconut oil or avocado oil
• ½ cup pure maple syrup or honey
• ⅓ cup chopped pecans or walnuts
• ¾ cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the ground chia seeds and warm water. Let sit for 5 minutes to thicken.
3. In a large bowl, combine the oat flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
4. In a medium bowl, whisk together the cashew butter, melted coconut oil, and maple syrup until smooth. Stir in the chia seed mixture until fully incorporated.
5. Add the wet ingredients to the dry ingredients and gently fold together until just combined. Be careful not to overmix. Gently fold in the chopped pecans and blueberries.
6. Scoop ¼ cup of dough for each cookie and place them on the baking sheet, leaving some space between each. Flatten the tops slightly with the back of a spoon or your palm.
7. Bake for 20 to 24 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack.
8. Let the cookies cool completely before storing them in an airtight container at room temperature or freezing for longer storage.