Print

Lemon Chia Breakfast Cookies Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

These Lemon Chia Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like oats, walnuts, and chia seeds, they offer a perfect balance of fiber, protein, and healthy fats. The fresh lemon zest and juice add a vibrant citrus flavor, while cashew butter and honey provide natural sweetness and moisture. Easy to prepare and gluten-free, these cookies are ideal for a quick breakfast or energizing snack.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the oats, oat flour, finely chopped walnuts, chia seeds (if using), baking soda, and salt. Stir well to evenly distribute all dry components.
  3. Whisk Wet Ingredients: In a smaller bowl, whisk together cashew butter, honey, lemon juice, lemon zest, vanilla extract, and egg (or flax egg) until smooth and well blended.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl of dry ingredients and stir thoroughly until all the ingredients are well incorporated and form a consistent dough.
  5. Form Cookies: Using a small cookie scoop, portion out the dough onto the prepared baking pan. Gently flatten each scoop slightly with your fingers or the back of a spoon, as these cookies do not spread much during baking.
  6. Bake: Place the baking pan in the preheated oven and bake the cookies for 9 to 11 minutes, or until the tops appear set and just lightly golden.
  7. Enjoy: Remove cookies from the oven and allow them to cool briefly before enjoying your fresh, zesty breakfast treats.

Notes

  • You can substitute maple syrup for honey to make this recipe vegan.
  • Flax egg can be made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water; let it sit for a few minutes to thicken.
  • Cashew butter can be replaced with almond butter or sunflower seed butter for different flavor profiles or allergies.
  • Be careful not to overbake; cookies should be set on top but still soft inside for the best texture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Certified gluten-free oats and flour are necessary for gluten-free diets.

Keywords: Lemon Breakfast Cookies, Gluten-Free Breakfast, Healthy Breakfast Cookies, Chia Seed Cookies, Vegan Option Cookies, Nut Butter Cookies

Find it online: https://recipeswithmia.com/lemon-chia-breakfast-cookies-recipe/