For the Salted Honey Iced Latte: Brew the coffee then refrigerate to cool.

In a small saucepan, heat the milk and honey over low heat until the honey is dissolved. Remove from heat and add to the coffee. Let cool in the refrigerator.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, mix the ground flaxseed with water. Let it sit for 3 - 5 minutes to thicken and form a gel-like consistency.

In a medium bowl, combine the rolled oats, flour, almond flour, baking powder, baking soda, cinnamon, and sea salt. Stir until well mixed.

In another bowl, mix together the almond butter, coconut oil, maple syrup, and vanilla extract until smooth and well combined.

Stir the prepared flaxseed into the wet ingredients until fully incorporated.

Add the wet mixture to the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the chopped walnuts, blueberries, and lemon zest.

Scoop rounded TBSP-sized amounts of dough and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of a wet spoon.

Bake in the preheated oven for 12 - 15 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pour salted honey latte ice. Sprinkle with sea salt.

Enjoy the breakfast cookies with the salted honey iced latte.