Name: Lemon Chia Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup oats (certified gluten-free); 1/2 cup oat flour, certified gluten-free (or all-purpose flour, gluten-free or regular); 1/2 cup walnuts, finely chopped; 2 tbsp chia seeds (optional); 1/2 tsp baking soda; 1/4 tsp salt; 1/3 cup cashew butter (or almond butter or sunbutter); 3 tbsp honey (or maple syrup, if vegan); 1 tbsp lemon juice; Zest of 2 lemons; 1/2 tsp vanilla extract; 1 egg (or flax egg, if vegan)

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Introduction

Start your day with a burst of fresh citrus and wholesome ingredients with these Lemon Chia Breakfast Cookies. They’re easy to make, naturally sweetened, and packed with texture from walnuts and chia seeds. Perfect for a quick, energizing morning treat.

A stack of eight round, rustic cookies with a rough texture and visible chocolate chips and oats sits in two rows on a rectangular wooden board with dark edges, placed on a white marbled surface. The cookies are golden brown with lighter and darker spots, showing a crispy and crumbly look. In the background, there are two whole yellow lemons and one half lemon resting on a purple cloth, adding a pop of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup oats (certified gluten-free)
1/2 cup oat flour, certified gluten-free (or all purpose flour, gluten-free or regular)
1/2 cup walnuts, finely chopped
2 tbsp chia seeds (optional)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cashew butter (or almond butter or sunbutter)
3 tbsp honey (or maple syrup, if vegan)
1 tbsp lemon juice
Zest of 2 lemons
1/2 tsp vanilla
1 egg (or flax egg, if vegan)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper.
Step 2: In a large mixing bowl, combine the oats, oat flour, chopped walnuts, chia seeds, baking soda, and salt. Stir well to blend the dry ingredients.
Step 3: In a separate small bowl, whisk together the cashew butter, honey, lemon juice, lemon zest, vanilla, and egg until smooth.
Step 4: Pour the wet ingredient mixture into the dry ingredients and stir until everything is evenly incorporated into a cookie dough.
Step 5: Use a small cookie scoop or spoon to drop portions of dough onto the prepared pan. Gently flatten each cookie, as they won’t spread much during baking.
Step 6: Bake for 9 to 11 minutes or until the cookies’ tops are set and lightly golden.
Step 7: Remove from oven, let cool slightly, and enjoy your flavorful breakfast cookies!

Tips & Variations

For a nut-free version, swap walnuts and cashew butter for seeds like pumpkin or sunflower seeds and use sunflower seed butter.
Add a handful of dried cranberries or blueberries for extra sweetness and a pop of color.
If you’d like them crunchier, toast the walnuts lightly before mixing them in.
Use a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes as a vegan binding option.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze in a sealed bag for up to 3 months. Reheat gently in a microwave or oven to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, use certified gluten-free oats and oat flour to ensure the cookies are gluten-free. Avoid using regular all-purpose flour if gluten is a concern.

Are these cookies suitable for vegans?

Absolutely! Replace the egg with a flax egg and use maple syrup instead of honey to make the recipe vegan-friendly.