Preheat oven to 180 Degrees Celsius.
In a bowl whisk together almond milk, sunflower oil, sugar and lemon zest.
Sift in the flour, baking powder, oats and Udo’s Choice Beyond Green and stir until well combined.
Add the frozen blueberry.
Take a heaped tablespoon of the mixture and use your hands to form it into small balls.
Lay each out onto a baking tray lined with greased baking paper and press to make into a cookie shape.
Bake in the oven for around 20 minutes until golden brown.
Leave to cool completely on a wire rack before storing.