1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
1/4 cup coconut sugar
1 teaspoon baking powder
2 1/2 cups old fashioned oats
3/4 cups flour, gluten free or all purpose
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup + 1 tablespoon non-dairy milk
1 1/2 teaspoons lemon zest
1/2 cup dried blueberries
- Pre-heat oven to 350F. Line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.