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5 from 1 vote

Blackberry Lemon Drop Biscuits

Juicy blackberries in a delightful gluten free, dairy free and egg free biscuit drizzled with sweet and sour lemon glaze.
Cook Time30 mins
Total Time30 mins
Course: Breakfast and Brunch, Egg Free, Gluten Free, Lactose Free, Summer Time Favorites, Vegan
Cuisine: American
Servings: 14
Calories: 204kcal
Author: HWC Magazine


  • 3 and ¾ cups oatmeal instant dry ( if you have celiac disease, make sure they are gluten free)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup flax seeds
  • 2 tablespoon chia seeds
  • ½ cup apple sauce
  • ½ cup bananas 2 small extra ripe
  • ¼ cup honey
  • ¼ cup coconut oil
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1 pint blackberries or exchange with raspberries, blueberries, strawberries.

Lemon Drizzle

  • 1 cup powdered (icing) sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest optional garnish


  • Preheat oven to 350 degrees (176 C). Line your baking sheet with parchment paper/waxed paper or sometimes also called cooking paper.
  • In your food processor, add 1 and ¾ cup oats and process until a fine oat flour (or you can use oat flour from the market). In a medium bowl mash banana with fork. Set aside.
  • In a large bowl dump in the following ingredients...oat flour, reaming instant oats, baking soda, salt, ground flax seed, chia seeds, applesauce, mashed banana, honey, coconut oil, vanilla, lemon zest and lemon juice and mix until well incorporated. Gently stir in raspberries. (Careful not to break the raspberries as they will make a purple mess)
  • Take ¼ cup and drop batter onto the waxed paper lined baking sheet. It makes about 14 large drop biscuits.
  • Bake for about 8-10 minutes or until golden brown around the edges and set on the top. Cool cookies on rack.
  • Make lemon icing: In a medium bowl add powdered (icing) sugar and lemon juice and stir. Add a little lemon juice at a time as it should be thin enough to pour but thick enough to make a glaze. Glaze the top of each cooled Blackberry Lemon Drop Biscuits. Garnish with a little lemon zest and enjoy.
  • Store in the refrigerator for up to 24 hours and then freeze up to 2 months if not going to eat right away.


This recipe is quite crumbly. You may make into a bar instead of a drop biscuit by lining your 8 x 8 baking pan with waxed paper and then packing in your Blackberry Lemon Drop Biscuits dough. You will need to increase your baking time to 25 - 30 minutes or until golden brown. Allow to cool in pan and then drizzle on your lemon icing, cut into squares and serve.


Serving: 1g | Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Sodium: 128mg | Potassium: 188mg | Fiber: 5g | Sugar: 17g | Vitamin A: 72IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg