Instructions

1. Preheat oven to 350. Line a large baking sheet with parchment paper.
2. In a food processor or blender, process the oats until it becomes a fine flour.
3. In a large mixing bowl, whisk together the oat flour, almond meal, whole wheat flour, baking powder, and salt.
4. In a medium bowl, whisk together the coconut oil, maple syrup, egg, vanilla, and lemon zest.
5. Pour wet ingredients into dry ingredients and stir together with a wooden spoon until just combined. Gently fold in blueberries, cherries, and cranberries, being careful not to overmix.
6. Use a small cookie scoop to form 12 equal portions onto a baking sheet and use palm of hand to flatten to about 3/4-inch. Bake until edges turn slightly golden, about 14-18 minutes. Cool for a few minutes on baking sheet and gently transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the refrigerator.