Description
These lemon chia breakfast cookies are bright, zesty, and made with oats, chia seeds, and maple syrup—perfect for a clean, gluten-free start to your day.
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)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix oats, oat flour, 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.
Combine wet and dry ingredients until a dough forms.
Use a small scoop to place dough on baking sheet. Flatten slightly.
Bake 9–11 minutes, until tops are set.
Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
Notes
To make nut-free: use sunflower seeds and sunbutter.
For extra lemon flavor: add lemon extract or extra zest.
Add-ins: dried cranberries, white chocolate chips.
Grain-free option: substitute oat flour with almond flour and oats with shredded coconut.
Store in airtight container for 3 days at room temp, 1 week in fridge, or 3 months frozen. Reheat in microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
