This recipe is vegan, gluten-free, and diary-free. These cookies are not flat and have more of a muffin top. Additionally, they get lightly crisp on the bottom. They are not just delicious; they also contain many healthy ingredients, such as oats and almond butter. Furthermore, these breakfast cookies contain blueberries and lemon zest, which provides the cookies with a delicious flavor. The following ingredients are incorporated:
Ground flaxseed, which acts as a bonding agent. It also adds fiber and omega-3 fatty acids to the cookies.
Oat flour, almond flour, and whole rolled oats are naturally gluten-free, and they provide the cookies with a soft, oat-y texture.
Baking powder and baking soda help them puff up in the oven.
Cinnamon, which gives a warm, spiced flavor to the cookies.
Maple syrup, which sweetens these cookies naturally.
Coconut oil and almond butter, which bind everything together and make the cookies moist and tender.
Walnuts, which add healthy fats and a delicious nutty crunch to these breakfast cookies.
Sea salt, which helps make the sweet and nutty flavors pop.

Tips for Baking Perfect Oatmeal Breakfast Cookies
When baking oat-flour cookies, it can be difficult to determine when they are fully cooked. Although they may appear ready after 18–20 minutes in the oven, it’s important to ensure that they are beginning to brown around the edges before removing them. Underbaked cookies will be soft and crumbly.
After removing the cookies from the oven, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them maintain their shape and flavor.
If you have extra cookies, consider freezing them for later use. They can be stored in an airtight container at room temperature for a few days or frozen for a longer shelf life. To thaw frozen cookies, transfer them to the fridge overnight or microwave them for 30 seconds when ready to eat.

Variations for Oatmeal Breakfast Cookies
This healthy breakfast cookie recipe is delicious with blueberries and lemon zest, but you can customize it to your liking. Here are some suggestions to inspire you:
You could try using your favorite dried fruit instead of blueberries. For example, you could use dried tart cherries or cranberries.
In addition to cinnamon, you can also try adding cardamom, nutmeg, or ginger for extra flavor.
If you’re not a fan of walnuts, try using pumpkin seeds, sunflower seeds, chopped almonds, or pecans instead.
If you’re in the mood for something sweeter, you could add chopped dark chocolate or chocolate chips to the mix instead of the lemon zest and blueberries.

Recipe
The preparation time for this dish is approximately 10 minutes, and the cooking time is around 20 minutes. You could serve 12 individuals with this recipe.

Ingredients:
2 tablespoons ground flaxseed + 5 tablespoons warm water,
88 grams of oat flour, made from 128 grams of whole rolled oats,
102 grams of additional whole rolled oats,
48 grams of almond flour,
zest of 1 lemon, approximately 0.5 tablespoon,
0.5 teaspoon baking powder,
0.5 teaspoon baking soda,
0.5 teaspoon cinnamon,
0.5 teaspoon sea salt,
142 grams of almond butter,
55 grams of melted coconut oil,
156 grams of maple syrup,
39 grams of walnuts,
75 grams of fresh blueberries.

Instructions:
Preheat the oven to 177 degrees Celsius and prepare a large baking sheet with parchment paper.
In a small bowl, mix flaxseed and warm water and let it thicken for 5 minutes.
In a large bowl, combine oat flour, rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, stir almond butter, coconut oil, and maple syrup until well combined. Add the flaxseed mixture to the wet ingredients and stir.
Fold the wet ingredients into the dry ingredients until just combined. Add the walnuts and blueberries and fold in.
Use a tablespoon to scoop batter onto the baking sheet for each cookie, which consists of 4 tablespoons. Bake for 20 to 24 minutes, or until the edges are browned. Let the cookies cool on the pan for 5 to 10 minutes before transferring them to a wire rack to finish cooling.
Store the cookies in an airtight container or freeze them once they are completely cool.

Sources:
https://www.loveandlemons.com/breakfast-cookies/