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.
These cookies are INSANELY good. Make them today and make sure you make a double batch!
I’m glad to hear you are feeling better. There are plenty of bloggers out there that cook grain free, dairy free and sometimes egg free (Paleo OMG, NomNom Paleo, Paleo Mom and Wheat Belly Blog to name just a few). You might want to consider the other grain protein issues that the medical profession is unable to test for at the moment. I’d recommend checking out Wheat Belly by Dr. Davis for a good understanding of the issues with all grains. As someone who has followed the Paleo lifestyle for some time, I have to say that I feel so much better since leaving grains and dairy behind. Many health issues cleared up just with the dietary changes. Anyway, best of luck with your journey into GF, I look forward to continuing to read the blog as it evolves.
I’m sorry to hear about this because I’m sure it must have been hard for you to accept at first, but I’m so glad you are handling the news so well!! :)
Even though I am a huge carb lover (especially bread!) I love IGE so much and would never think of not reading just because the recipes will now be GF. I know I will still wind up making tons of your recipes and of course I love your updates about Lincoln and Ben too!! Keep it up! :)
Hi Kristin–
As at least one earlier commenter mentioned, I’m very skeptical when people announce that they’re giving up gluten “just because,” but an actual medical diagnosis and solution is a whole ‘nother ballgame. So very glad you’re feeling better again, and I have no doubts that all of your new recipes and posts will continue to be as fun and delicious as before! All best to you and your special guys :)
Have you heard of the Udis bakeries in CO? I remember you visit your brother here sometimes, so you might have run across them. Anyhow, I have a few family members from out of state who are GF and they swear by Udi’s gluten free breads and stock up when they’re in town. I know you can get them online as well. Good luck with everything! I had a similar first labor and it sucks! #2 was a planned C. ;)
I just made these… OMG! Delicious… I ate 3 already and my son ate 2. I didn’t have lemon so I used orange zest and the juice of the orange…..WONDERFUL, I will b adding this to my box of recipes.
Hi Kristin,
Pretty sure that I posted a sorrowful response to your post of a basket of bread that, to me now, it looked like a basket of poison. (or something like that) Anyhoo, my story is about being diagnosed as Type 1 Diabetic at age 52! (usually a pediatric diagnosis) I nearly died before waking from a coma in Amsterdam………..but that’s another story. I can completely relate to facing a 360 degree change in your attitude and approach to food, and I’m still a little pissed about it to be honest! I just want you to know that I am glad you found out what’s going on, and that now you can present alternatives for those of us that have no choice. I am also a “mom of boys” and you have had just a taste of the joy Lincoln will bring you. I wish you and your family the best. I’m old enough to be your mom, but I enthusiastically share your love of food, family, travel ( New Zealand was my most recent adventure), and exercise (16th RAGBRAI this year). Carry on, Mama. Carry on,
Lu
I don’t have CD, but I have discovered that I cannot tolerate wheat. I hope you can find Schar gluten-free pasta where you live. It is the best brand I have found. My tip of the day. ;)
I am glad to hear you are feeling better! I have been reading this blog for a while and I enjoy the fresh and easy recipes.
I tried to make these last night be; however after about 10 minutes in the oven the cookies seemed mushy and gummy. I followed the directions to a tee; however I did not add all of the wet ingredients at the same time to the oat mixture. I used frozen blackberries instead of fresh, which seemed to cause some bleeding in the dough. I loved the fresh flavors of these cookies and would like to try them again. Any advice on how to get them to firm up more? Thanks!
Hey Jennifer! Did you let the mixture sit for 10 minutes before baking? That’s the only reason why I can think they’d be gummy. You also might want to bake them a few minutes longer!
I’m so happy that you now know what was happening to your body and can now move on making healthier food choices. My hubby and I both eat gluten free. There are a lot of gluten free foods out there but I’d take that option slowly because if it comes out of a pkg, then it’s also highly processed. We mostly eat fresh foods and mostly buy organic or grass fed meats in order to avoid the added hormones.
You could take this new diagnosis one step further and get tested for food allergies. That way you can avoid foods that trigger more issues such as inflammation in your body.
I am enjoying seeing the pics of your little family. Lincoln is such a cutie. His little expressions couldn’t be any cuter!
I’m so sorry to hear about your diagnosis but thrilled for you that you’ve pinpointed the issue and are feeling like yourself again! I’m a few months into the GF journey myself after discovering that gluten was causing my almost-daily migraines. I was devastated to give it up too, but like you I quickly realized that it’s really not THAT bad.
I’m thrilled that you’ll be posting all GF recipes going forward – your blog has always been my favorite and I can’t wait to continue trying your recipes and knowing they’re safe for me to eat. Woo hoo!
P.S. Have you tried Omission beer yet? That and Green’s Tripel Blonde are the best I’ve tried. I’d love to hear if you end up finding other good ones!
P.P.S. My grocery shopping lifesaver is the ShopWell app. You enter your food sensitivities, use the app to scan labels, and it will tell you whether you need to avoid it. I’m gluten-sensitive and not celiac, so I’m not sure if I’d have enough faith in the app with a more serious condition, but you may want to check it out!
Made these tonight – Wow, so, so good. I made two batches. The first with blackberries and the second with raspberries. Both are awesome. Thank you!
You are right… Most of your recipes have been naturally GF, or easily converted. I am allergic to wheat and have been following you for years now and finding plenty of things I could make. I think you were the only non-GF blogger I was following because of your natural GF style.