Breakfast Cookies with Dried Blueberries and Lemon Zest

• Dried Wild Blueberries
• Gifting
• Peanut Free

Breakfast cookies make a cool change, and they’re really easy to make. This recipe contains as much fiber as two slices of whole-wheat bread (but it’s much more fun).

We like our cookies with a dollop of Greek yogurt, cottage cheese or cream cheese and fresh fruit. A great way to start the day, and filling, too!

Steps

1. Place rack in the middle of the oven. Preheat oven to 350 ºF. Line baking sheet with parchment paper.

2. Mix flour, chia seeds, baking powder, salt and sugar in a bowl. Cut in coconut oil using two knives. Add milk and mix well. Knead until dough is smooth and elastic and no longer sticky. Add dried blueberries and lemon zest and mix gently. Add more flour if needed.

3. On a work surface sprinkled with flour, roll out the dough with a rolling pin or your fingers to a thickness of about 1 cm (1/2 in). Cut 10 circles from dough using a 6 cm (2½ in.) diameter round cutter. Place cookies on baking sheet.

4. Bake 20 to 25 minutes. Allow to cool. Serve at room temperature with Greek yogurt or light cream cheese and your favourite jam.

Recommendations

To save time and avoid having to reroll the dough, cut the dough into triangles with a knife