Lemon Blackberry Breakfast Cookies Recipe

These breakfast cookies are a perfect way to start your day with a burst of flavor and a satisfying bite. They are packed with oats, blackberries, and a hint of lemon, making them nutritious and delicious. This recipe offers a gluten-free, dairy-free, and egg-free option, but you can easily modify it with traditional ingredients.


Dry Ingredients

  • 3 ¾ cups rolled oats (divided)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup ground flaxseed (optional for vegan/egg-free)

Wet Ingredients

  • ½ cup unsweetened applesauce
  • ½ cup mashed banana (about 1 medium banana)
  • ¼ cup + 2 tablespoons honey
  • ¼ cup + 1 tablespoons melted coconut oil
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice (about 1 lemon)


  • 1 pint blackberries, rinsed and patted dry


1. Preheat the Oven and Prep the Baking Sheet

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Make Oat Flour (Optional)

  • In a food processor, grind 1 ¾ cups of rolled oats into a fine powder resembling oat flour. This step adds texture and helps bind the cookies. You can skip this step if you prefer a chunkier texture.

3. Combine Dry Ingredients

  • In a large bowl, whisk together the oat flour (or whole oats if not using), remaining 2 cups of rolled oats, baking soda, and salt.

4. Mix Wet Ingredients

  • In a separate bowl, mash the banana and whisk it together with the applesauce, honey, melted coconut oil, lemon zest, and lemon juice. Ensure everything is well combined.

5. Combine Wet and Dry Ingredients

  • Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Don’t overmix, as it can make the cookies tough.

6. Gently Fold in Blackberries

  • Gently fold in the blackberries using a spoon or spatula. Be careful not to crush the berries. Let the batter sit for 10 minutes. This allows the oats to absorb some moisture and thicken the batter.

7. Scoop and Bake

  • Scoop the batter onto your prepared baking sheet, leaving about 2 inches of space between each cookie for spreading.

8. Bake Cookies

  • Bake the cookies for 15-20 minutes, or until the edges are golden brown and the centers are set.

9. Cool and Enjoy

  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Lemon Blackberry Breakfast Cookies warm or at room temperature.


  • For a chewier cookie, bake for a shorter time. For a crispier cookie, bake for a few minutes longer.
  • If you don’t have fresh blackberries, you can substitute them with frozen blackberries (thawed and patted dry) or other berries like blueberries or raspberries.
  • To add a bit more sweetness, you can sprinkle some chopped nuts or chocolate chips on top of the cookies before baking.
  • This recipe can be easily doubled for a bigger batch.
  • The cookies can be stored in an airtight container at room temperature for up to 3 days.


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