Description
These Lemon Chia Breakfast Cookies are a delightful, nutritious start to your day. Naturally gluten-free, dairy-free, and easily adaptable for a vegan diet, they combine zesty lemon flavor with wholesome oats, chia seeds, and walnuts. Quick to prepare and bake, these cookies provide a perfect grab-and-go breakfast or snack that’s bursting with fresh citrus notes and a satisfying crunch.
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper to ensure cookies don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, combine oats, oat flour, finely chopped walnuts, chia seeds, baking soda, and salt. Stir well to evenly distribute all ingredients.
- Mix Wet Ingredients: In a separate smaller bowl, whisk together cashew butter, honey, lemon juice, lemon zest, vanilla extract, and the egg until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Stir thoroughly until the dough is well incorporated and uniform in texture.
- Scoop and Shape Cookies: Use a small cookie scoop to portion out the dough onto the prepared baking pan. Gently flatten the cookie dough balls with your fingers or the back of a spoon, as these cookies will not spread much during baking.
- Bake the Cookies: Place the pan in your preheated oven and bake the cookies for 9 to 11 minutes, or until the tops are set and slightly firm to the touch.
- Cool and Serve: Remove the cookies from the oven, allow them to cool on the pan briefly, then transfer to a wire rack if desired. Enjoy them fresh as a wholesome breakfast or convenient snack.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes).
- Substitute honey with maple syrup to keep the recipe vegan-friendly.
- Use certified gluten-free oats and oat flour to maintain the recipe’s gluten-free status.
- Chia seeds are optional but add an extra boost of fiber and omega-3 fatty acids.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
- Lightly flatten the cookies before baking because they do not spread much on their own.
