Blueberry Lemon Breakfast Cookies

Ingredients:

• 2 1/2 Cups quick cook oats

• 3/4 Cup all purpose flour

• 1/4 Cup Monk Fruit Sugar Sweetener

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 Cup Almond milk

• 1/4 Cup Maple Syrup

• 1 Grass fed, free range Egg

• 1 teaspoon real vanilla extract

• 2 teaspoons lemon zest

• 2 teaspoons lemon juice

• 1 cup fresh blueberries (you can also use dried blueberries)

Directions:

1. Preheat oven to 350 degrees F.

2. Line two cookie sheets with parchment paper.

3. In a large bowl, add all the dry ingredients and mix together.

4. Next, add all the wet ingredients and mix together until everything is well combined.

5. Stir in the blueberries.

6. Use a 1/4 cup measuring scoop to add the batter onto the baking sheet.

7. Pat down the tops and place 3 to a row. (note - they will not spread much)

8. Bake for 15-18 minutes, until firm and browned on the bottoms.

9. Cool on a wire rack.

10. Store in a tightly sealed container. Makes 12-14 cookies.