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Lemon Chia Breakfast Cookies (gluten-free, dairy-free, vegan option)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 15 cookies
Calories 108 kcal


  • 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)


  1. Preheat your oven to 375 and line a pan with parchment paper.

  2. In a large mixing bowl, stir together your dry ingredients: oats, oat flour, walnuts, chia seeds, baking soda and salt. 

  3. In a small mixing bowl, whisk together your wet ingredients: cashew butter, honey, lemon juice, lemon zest, vanilla and egg. 

  4. Pour your wet ingredients into your dry ingredients and stir together until everything is well incorporated. 

  5. Using a small cookie scoop, scoop your cookie dough onto your pan. Flatten your dough out gently as these cookies don't spread much.

  6. Bake for 9-11 minutes, or till the tops of the cookies are set.

  7. Devour!

Recipe Notes

These cookies stay best stored in an airtight container on the counter for about 3 days, or in the fridge for about a week.