Filled with bright lemon flavor, and full of healthy ingredients, these Lemon Chia Breakfast Cookies are the perfect Spring or Summer breakfast!
Breakfast cookies are my favorite healthy breakfast.
I think I’ve talked before about my love of breakfast cookies on Mile High Mitts, which is evidenced by my collection of breakfast cookie recipes. Let’s see, there’s:
- Peanut Butter Chocolate Chip Breakfast Cookies
- Pumpkin Chocolate Chip Breakfast Cookies
- Cranberry White Chocolate Chip Breakfast Cookies
- Banana Bread Breakfast Cookies
- Peanut Butter Coconut Breakfast Cookies
- Chocolate Peppermint Breakfast Cookies
Yeah, my love of breakfast cookies runs deep. And I won’t be stopping with the recipes anytime soon either 😉
My favorite parts about breakfast cookies:
- Easy, on-the-go breakfast (perfect for shoveling into your mouth while you’re making a sippy cup for your toddler who woke up early!)
- Filled with healthy ingredients (oats, nuts, chia seeds, nut butter..)
- Fast to make, and fun to make with kids too!
It’s so bad at this point that strangers would probably think I’m feeding my 1 year old regular cookies for breakfast because she wakes up asking for “cookies” first thing in the morning.
What can I say… we love cookies in our house! 🙂
These Lemon Chia Breakfast Cookies in particular are filled with a light lemon flavor, healthy ingredients, and are soft, thick and fluffy. Almost reminiscent of a muffin top, I think you’ll love these as much as we do!
So, what do you need to know to make these cookies a success?
First, make sure to use lemon ZEST and juice. I’ve talked about this before: zest is the key to a bright, flavorful lemon flavor. If you skimp out, you won’t get nearly enough lemon flavor.
Next, for the chia seeds, I keep the amount limited. I know 2 tbsp of chia seeds doesn’t sound like much, and you may think, “hey, let’s add more!” but I’d recommend sticking to only 2 tbsp. Anymore and you’ll have chia seeds stuck in your teeth all morning and the flavor of these cookies won’t be the same.
The chia seeds aren’t used as a binder in this recipe to help hold the cookies together, they’re just there for the added health benefits. So, feel free to omit them if you need to.
For the nut butter, I recommend you use cashew butter or almond butter (basically any neutral flavored nut butter). I’d recommend using sunbutter if you can’t consume other nut butters.
I think my breakfast cookies turn out best with oat flour, but you can use all purpose flour (gluten-free or not) if you prefer and they still turn out great. Be sure to use a gluten-free all purpose flour with xantham gum if you do!
Last but not least, wanna make these Lemon Chia Breakfast Cookies vegan?
Easy! First, be sure to use maple syrup instead of honey.
Second, use a flax egg instead of a regular egg. I’d recommend using a flax egg with 1 tbsp of ground flax and 2 1/2 tbsp of water (set aside for a few minutes till it becomes gelatinous, with an egg-like consistency).
Filled with lemon flavor, healthy oats, nuts, nut butter, and lightly sweetened with honey or maple syrup, these Lemon Chia Breakfast Cookies are such a fun breakfast that my kids love, and I hope you all do too!
Want to see other breakfast cookie flavors on Mile High Mitts?
Let me know, in the comments below! I’d love to hear what kind of breakfast cookies ya’ll are craving next 🙂
- 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
- 1 egg (or flax egg, if vegan)
Preheat your oven to 375 and line a pan with parchment paper.
In a large mixing bowl, stir together your dry ingredients: oats, oat flour, walnuts, chia seeds, baking soda and salt.
In a small mixing bowl, whisk together your wet ingredients: cashew butter, honey, lemon juice, lemon zest, vanilla and egg.
Pour your wet ingredients into your dry ingredients and stir together until everything is well incorporated.
Using a small cookie scoop, scoop your cookie dough onto your pan. Flatten your dough out gently as these cookies don't spread much.
Bake for 9-11 minutes, or till the tops of the cookies are set.
These cookies stay best stored in an airtight container on the counter for about 3 days, or in the fridge for about a week.