Description
Lemon Chia Breakfast Cookies are soft, thick, pillow-like treats bursting with bright lemon flavor and packed with oats, chia seeds, and nut butter for a wholesome start to busy mornings.
Ingredients
Scale
- 1½ cups gluten-free rolled oats
- ¾ cup oat flour
- 2 tbsp chia seeds
- ½ cup nut butter
- ⅓ cup maple syrup or honey
- 1 large egg or flax egg
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix oats, oat flour, chia seeds, baking soda, and salt.
- In another bowl, whisk nut butter, maple syrup or honey, egg or flax egg, lemon juice, lemon zest, and vanilla.
- Combine wet and dry ingredients until a thick dough forms. Fold in nuts.
- Scoop dough onto baking sheet and gently flatten into cookie shapes.
- Bake for 12–15 minutes until set and lightly golden.
- Cool slightly before serving.
Notes
- Gluten-free option: use certified gluten-free oats
- Vegan option: use flax egg and maple syrup instead of honey
- Store leftovers in an airtight container for up to 4 days in the fridge
- Freeze dough for quick bake-and-go mornings
- Adjust sweetness with maple syrup or honey to taste
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 210 kcal per cookie
- Sugar: About 10 g per cookie
- Sodium: About 100 mg per cookie
- Fat: About 14 g per cookie
- Saturated Fat: About 3–6 g per cookie
- Unsaturated Fat: About 10–12 g per cookie
- Trans Fat: 0 g
- Carbohydrates: About 26 g per cookie
- Fiber: About 4 g per cookie
- Protein: About 7 g per cookie
- Cholesterol: About 0–190 mg per cookie (depends on egg vs flax egg)
Keywords: Lemon Chia Breakfast Cookies, lemon cookies, chia seeds, gluten-free cookies, breakfast cookies, lemon zest, nut butter, quick breakfast