Gluten, egg, and dairy-free Lemon Blackberry Breakfast Cookies are perfect for busy mornings!
This post has been about a month in the making, and when I have news to share I don’t beat around the bush. Like the time I had this whole story ready for my former boss (whom I love and adore) when I was leaving my desk job to blog full time. I marched into her office ready to wax poetic about following my dreams and such, then immediately broke down crying and blabbed, I’m quitting! Nice.
Ok, ok – bush lightly beaten around. Here I go. As the title of this post implies, I am going gluten-free. (See 50+ Gluten-Free Recipes here! >>)
Specifically, I was recently diagnosed with Celiac Disease which means I cannot eat gluten found in wheat, barley, nor rye as it damages the lining of the small intestine, preventing it from absorbing vital nutrients. Simply put, celiac disease can cause malnutrition if left untreated. The disease was likely triggered by the birth of my son who was delivered via emergency c-section after a very long and very painful labor.
Many people have asked if I’m “going gluten free” over the past month after noticing me sharing gluten free recipes and products on Instagram and Facebook. I’ve prolonged posting about it here on IGE because it’s out of the norm for me to share health news on this site and also, I don’t want to turn people off from this food blog. So, hear me out (and sorry if this is kind of all over the place!)
I’m still learning about celiac disease but from what I’ve researched and my doctor has agreed to is that the disease can lay dormant in some people only to be triggered or “awakened” by traumatic events to your body – think a car crash or unplanned emergency c-section. After Lincoln’s birth I felt very sick for 6 months. I weighed less than I did pre-pregnancy (which was cool for like, a second,) felt like a zombie even after Lincoln started sleeping through the night, and basically just felt like hell. I had an inkling that gluten might be the culprit and after undergoing a few procedures to get the final diagnosis, and cutting gluten from my diet, I feel like a new woman.
Clear head, a healthy weight, and energy through the roof.
At first all I could do was laugh at the irony of a food blogger being diagnosed with celiac disease. I seriously wondered how I’d go on posting knowing I’d be limited to cooking foods that do not contain wheat (I don’t cook much with either barley or rye.) Then I started analyzing my diet and realized that 90% of the foods I already ate were naturally gluten free. As I scrolled through past posts here on IGE, I was tickled to find that many of them were centered around meat, beans, cheeses, rice, potatoes, fruits, nuts, seeds, and vegetables – all of which do not contain gluten. In short, eating gluten free at home has not been difficult.
I could go on and on – talking about what I’ve missed so far (pizza! BEER! Not loving GF beer so far…) my feelings about eating out at restaurants (apprehensive – contamination is a huge issue,) and how gluten is hiding in a bajillion products at the grocery store (bitter, though I’ve been finding some great GF products,) but I’ll wrap it up and talk to you real quick about what this means for IGE.
I will not be posting recipes with gluten. Ben and I eat the food I cook for the blog and it would be wasteful to cook foods that I cannot consume. Furthermore, how can I write about something I can’t taste? I will also not be posting notes alongside ingredients like worcestershire sauce or soy sauce, which sometimes contain gluten, that say make sure you check for gluten! because that would get redundant, and if you have celiac disease or a gluten intolerance then you know to check for things like that.
What I can promise you is that the recipes posted here will remain easy, seasonal, family-friendly, and most importantly, delicious. If you’ve enjoyed the past month’s recipes (all of which are gluten free!) then you will continue to enjoy my recipes moving forward.
I’ve quickly learned that gluten free does NOT mean taste free, nor full of weird, hard to find ingredients. On the contrary, it means fresh and flavorful food! Like I said, my diet was already largely based around gluten free foods anyway, and I bet yours might be too.
So if you’ve made it this far, thank you! And I’ve also got a humdinger of a recipe for you today. I’m going absolutely bananas for Lemon Blackberry Breakfast Cookies which are egg free, dairy free and, yes, gluten free. With all those restrictions you might think these babies taste like cardboard, but I literally can. not. stop. eating them.
I mean, healthy, great-tasting cookies for breakfast! Who can’t get down with that?
Old fashioned oats are mixed with honey instead of refined sugar, applesauce instead of oil, banana instead of egg (though they do not taste banana-y) fresh blackberries, lemon zest, and lemon juice then baked. These breakfast cookies are chewy, perfectly sweet, dense and absolutely delicious. Good for the heart, taste buds and soul!
Bake these cookies then pair with a piece of fruit or yogurt for breakfast, or serve to the kids as an after-school snack. They’ll love ’em (and you’ll love serving them!) I can’t even confess to you how many I’ve eaten over the past week. I had to freeze the leftovers to stop myself! Which, by the way, is another awesome perk of this recipe. Freeze the extra cookies then microwave for just 20 seconds for an insta-delish breakfast.
Ooo, oo, it’s also made in just one bowl so clean up is nearly nil!
Start with 3-3/4 cups old fashioned oats. I know I said I wouldn’t do this, but it’s important to note that if you have celiac disease or a gluten intolerance you’ll want to buy certified gluten free oats. Oats are naturally gluten free but are usually processed in facilities that also process wheat which means they can be contaminated with gluten. Even GF oats might trigger a reaction in severe cases of celiac disease, but so far I’ve been fine with them.
Anyway, I’ve found these GF Bob’s Red Mill Old Fashioned Oats at every single grocery store in town!
Add 1-3/4 cups of the oats to a food processor then process until the oats have turned into flour, about 3-4 minutes.
Dump the flour into a large bowl then add the remaining 2 cups oats, 1 Tablespoons lemon zest (about 1 lemon worth,) 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 cup ground flaxseed and mix everything all up. That’s a wrap for the dry ingredients.
Time for the wet ingredients. That includes 1/4 cup + 2 Tablespoons honey, 1/2 cup mashed VERY RIPE banana (about 1 medium-sized banana,) 1/4 cup fresh lemon juice (about 1 lemon,) and 1/2 cup unsweetened applesauce (2 of those single serving cups.)
Finally, add 1/4 cup + 1 Tablespoon coconut oil that’s been zapped in the microwave for about 20 seconds to melt.
Mix the wet and dry ingredients together then fold in blackberries. Blackberries are selling for next to nothing right now at the grocery store so stock up for the freezer, and for these cookies of course! I’ve also used blueberries in here and they are awesome.
Let the batter sit and thicken for 10 minutes then scoop 1/4 cup of the batter (I used an ice cream scoop) onto a baking sheet lined with a silpat or parchment paper. Wet your fingers with water then press down slightly on the tops of the cookies, as they won’t spread much if at all in the oven.
Bake for 8-10 minutes at 350 degrees or until the edges are golden brown and the top is set, then cool completely. S
tore the cookies in an airtight container on the counter for 2 days, in the fridge for up to 4 days, or pop into a freezer bag and freeze. Like I said, just 20 seconds or so to reheat in the microwave – whee!
I tell you what – the taste of fresh lemon with sweet blackberries is simply scrumptious. The flavors taste like a fancy dessert – you’ll just love them. Enjoy!
Oh, gluten-y recipes are still fair game for Friday Favorites. A girl can still dream!
Ingredients
- 3-3/4 cups certified gluten free old fashioned oats, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground flaxseed
- 1/2 cup unsweetened applesauce
- 1/2 cup mashed very ripe banana, ~1 medium banana
- 1/4 cup + 2 Tablespoons honey
- 1/4 cup + 1 Tablespoons coconut oil, melted
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice, about 1 lemon
- 1 pint blackberries or blueberries, rinsed then patted dry
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
- Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
- Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
You should try Bard’s beer…it’s the best I’ve found so far that tastes closest to regular beer and doesn’t cause a reaction. Best to you!
I’m glad you’re feeling better! I love your blog, and am not GF, but will continue to make your recipes because they are AWESOME.
Life is a journey of explorations and just count this as one more “discovery”. I think your blog’s emphasis upon travel and fitness and family as well as food is still relevant – even for those of us without the gluten sensitivity. Continued good health to you and thanks for sharing with all of us…it never hurts to be more aware of issues and options…..many of us might never have even noticed a change, your site is THAT engaging, but knowing actually is important too….certainly proves that people can still “live well”….
My biggest battle being gluten free (not by choice) is the sushi. My husband orders sushi with fun sauces & tempura shrimp…and I am so limited. Luckily, there’s a great sushi spot (I’m land locked in Wisconsin!) about 30 minutes from our house that also has gluten free soy sauce on hand.
As for beer, my favorites are Lakefront Brewery’s New Grist and Omission Lager.
And now I have to wait until October before I can enjoy sushi and beer… come on baby; cook! :)
I am sorry you are dealing with Celiac disease. I have a high gluten sensitivity which I my DR. says could form into the disease and have been told to watch the gluten.I definitely feel better when I don’t consume it so I have drastically cut out a lot of foods. I love your blog and can’t wait to see your gluten free recipes!!
Hi-
I’m a new follower to your blog, and I’m excited to start trying your gluten free recipes! My daughter was diagnosed with Celiac last year (at the age of 4). I’m not sure if you’ve come across this resource yet, but the University of Chicago Celiac Disease Center website has a ton of helpful information ranging from current research to general gluten free living tips. They also do a free care package for newly diagnosed Celiacs. We got one a few months ago, and it’s full of samples and coupons and helpful info. Here’s a link with info on how to sign up:
Also, I’m not sure where in Iowa you live, but if you’re in Central Iowa, you might check out the Central Iowa Celiac Connection group. This Celiac support group meets every few months for a big gluten free potluck, and they also talk about new research and general GF info. It’s been a really helpful group for our family, and the lady who is in charge of it (Barb) is so helpful! Here’s a link to their website: http://www.celiacsconnect.com/
Sorry this comment is so long, but I hope this info is helpful! Can’t wait to try some of your recipes!
Welcome to the club! So sorry to hear you’ve been diagnosed with Celiac. I’ve been diagnosed for 4 years along with 7 other family members, so I have to say, we have gluten free Thanksgiving figured out to a T!
Although I no longer live in Des Moines, I just moved from there (to Phoenix) and eating out with Celiac in Des Moines is easier than you think. I didn’t read through all the comments so someone may have already filled you in but I’m going to shoot you my favorites anyway.
Gusto’s gf pizza is AMAZING, they also carry some really great brownies and lemon bars. Eating there is a dream. Noodles & Company also does a great job if you’re into that, they will sub rice noodles in any of their sauces that are gf and they recently added gf noodles. I remember reading about your love for Hickory Park, they have a gluten free menu and know what they’re talking about. Americana has a gf menu as well, and thank goodness their duck tacos are on it. Mexican tends to be easy because you can sub out corn tortillas for flour ones (I really, really like tacos). Jimmy John’s unwiches are on point. Palmer’s will also make you an unwich if you ask nicely (one guy at the downtown location knows how to do it perfectly) and they have the richest, greasiest gf peanut butter cookie, it’s awesome. The Godiva Chocolate Cheesecake from the Cheesecake Factory is the only one that’s gluten free, lucky for you, it’s the best one. Jason’s Deli will make you a sandwich on gf bread. I know there are more that I’m forgetting, but you will figure it out quick! Yelp is my best friend when looking for a new restaurant, there are tons of reviewers who clue others in on gf options.
As far as the beer goes, I’m still not to pleased and usually stick to wine, but give red bridge a try. Being an Iowa State alum and Ames lover, Barilla just came out with a gf pasta that is actually affordable and tastes great. Heartland is good too. Udi’s bread is my favorite (toast it first) and for buns/baguettes try Against the Grain. Those HyVee health markets are great! Oh and try almond flour or Trader Joes almond meal for cookiesâso chewy!
Best of luck to you!
I love your blog! And so sorry you had to go through this but I am glad you have an answer and a solution. Your recipes are always amazing and I can’t wait for more. I agree I do not reach for the gluten free processed food since it is the same or worse. I feel like I eat so much more whole food and less processed food. Less sugar, less salt…
I agree cup 4 cup product is amazing when baking is needed. And two brothers beer is so good. It is made in illinois so maybe it is avaialble or it could be ordered.
Best if luck and I am making these breakfast cookies and the pizza spaghetti squash soon!
I have celiac and have been gluten free for more than two years. I started following your blog and enjoying your recipes (especially the quonia egg breakfast cups!!) long before you started being officially gluten free. Being gluten free, I try to avoid the pre-packaged processed gluten free products available in the grocery store and your recipes have been great ideas for my lifestyle! There are some great gluten free pasta options as well, fortunately! Good luck to you and I can’t wait to see your next posts.
I came across your blog while looking for an oatmeal recipe. I was so excited to find that you are also gluten-free. I have gluten intolerance and have finally found the answer to 20 years of IBS. I have changed my diet to include mostly naturally gluten-free items but I would love to have a cookie that didn’t cost $7 or take 25 strange ingredients to make. These cookies fit the bill. I cantvwait to try them.
So glad you are feeling better! I love your blog and look forward to GF recipes. One of my daughters cannot eat wheat, so this will give me some delicious recipes that will be safe for her. She also cannot eat tomato products – I think she misses that more than wheat. I always love the pictures and stories that you share about Lincoln – he’s so adorable! :) Best wishes to you and your family!
Dear Kristin,
I am a french food lover who suscribed to your blog as soon as I discovered it. I can eat gluten but I recently discovered that I was lactose intolerant. At the end of the day, you just have to adjust ”normal” recipes to your diet and it is ok. I am glad that you put a name to your health problems and that you feel better! I know that it is life changing! Anyway, I am a fan of your blog and it will stay that way!
Take care,
Virginie.
We are gluten free at my house. I’d say you could make your Creamy Chicken Pasta using rice pasta (I haven’t found it in noodle form, but it is in spaghetti, fettucini, and various macaroni shapes.) Then use brown rice flour for the sauce. Bet it would work! I have to eat sulfite-free, which is a way bigger adventure than gluten-free, but there is overlapping.