These cookies are gluten free, dairy free, and egg free - perfect for a healthy allergy-friendly breakfast or snack. You could substitute the blueberries for blackberries or raspberries.
Preheat oven to 350 and line a baking sheet with aluminum foil sprayed with cooking spray or parchment paper. Add 1-3/4 cups oats to a food processor and process for a couple minutes or until the texture of flour.
Add oat flour, remaining oats, baking soda, salt, and ground flaxseed to a large bowl and mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest and juice and mix until combined. Fold in blueberries and let batter sit for about 10 minutes to thicken.
Scoop about 1/4 cup of batter onto prepared cookie sheet and then wet your hand and press down the cookies to flatten. Don't worry if they are close together, they won't spread.
Bake for 12 minutes or until firm and starting to brown. Store in a sealed container in the fridge for up to 5 days or freeze individually and reheat in the microwave to thaw.