Name: Lemon Chia Breakfast Cookies
Prep time: 10 min
Cook time: 11 min
Total time: PT-485737H35M9S
Cuisine: American
Ingredients: 1/2 cup oats (certified gluten-free); 1/2 cup oat flour (or gluten-free/regular all-purpose flour); 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/sunbutter); 3 tbsp honey (or maple syrup, for vegan option); 1 tbsp lemon juice; Zest of 2 lemons; 1/2 tsp vanilla extract; 1 egg (or flax egg for vegan option: 1 tbsp ground flaxseed + 2.5 tbsp water)

Why I Love This Recipe

I appreciate how these cookies combine health and convenience. They’re gluten-free, refined sugar-free, and can easily be made vegan, catering to various dietary needs. The preparation is straightforward, making them perfect for busy mornings or as a fun baking activity with kids. The lemon zest adds a refreshing twist that brightens up the flavor, making each bite a delightful experience

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine oats, oat flour, chopped walnuts, chia seeds, baking soda, and salt.
In a separate bowl, whisk together cashew butter, honey (or maple syrup), lemon juice, lemon zest, vanilla extract, and egg (or flax egg).
Pour the wet ingredients into the dry ingredients and stir until well combined.
Using a small cookie scoop, drop dough onto the prepared baking sheet. Gently flatten each cookie, as they won’t spread much during baking.
Bake for 9-11 minutes, or until the tops are set.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Servings and Timing

This recipe yields approximately 15 cookies. Preparation takes about 10 minutes, with a baking time of 9-11 minutes, making the total time around 25 minutes

Variations

Nut-Free: Replace walnuts with sunflower seeds and use sunbutter instead of cashew or almond butter.
Extra Lemon Flavor: Add a few drops of lemon extract or additional lemon zest for a more pronounced lemon taste.
Add-Ins: Incorporate dried cranberries or white chocolate chips for added texture and flavor.
Grain-Free: Substitute oat flour with almond flour and oats with shredded coconut for a grain-free version.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.

FAQs

How can I make these cookies vegan?

To make them vegan, use maple syrup instead of honey and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside for a few minutes until gelatinous).

Can I use a different type of nut butter?

Yes, almond butter or sunbutter can be used in place of cashew butter. Choose a nut or seed butter that suits your dietary needs and flavor preferences.

What can I use instead of oat flour?

All-purpose flour, whether gluten-free or regular, can be substituted for oat flour. Ensure that the flour you choose aligns with your dietary requirements.

Are chia seeds necessary in this recipe?

Chia seeds add nutritional value but are optional. If omitted, the texture will remain similar, and the cookies will still hold together well.

Can I freeze these cookies?

Absolutely. Once cooled, place the cookies in a single layer on a baking sheet to freeze. After they’re frozen, transfer them to a freezer-safe container or bag. They can be stored for up to 3 months.

Conclusion

These Lemon Chia Breakfast Cookies are a perfect blend of health and taste. They’re easy to make, versatile, and cater to various dietary needs. Whether I’m looking for a quick breakfast option or a healthy snack, these cookies are a go-to choice that never disappoints.