Introduction

Remember those mornings when you just needed something quick, delicious, and that felt like a little ray of sunshine in your hand? That’s exactly the feeling these Lemon Chia Breakfast Cookies bring! They’re so wonderfully simple to whip up, making those busy mornings feel a whole lot brighter. Imagine a soft, chewy cookie, bursting with bright lemon flavor and packed with good stuff – seriously, it’s like breakfast in a portable, delightful package!

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, from start to finish!
Easy: No fancy equipment or complicated steps needed.
Giftable: Perfect for sharing with friends, family, or neighbors.
Crowd-pleasing: Everyone, from kids to adults, will adore these.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to make these delightful cookies:

1/2 cup certified gluten-free oats: These add a lovely texture and wholesome goodness.
1/2 cup certified gluten-free oat flour (or all-purpose flour, gluten-free or regular): Your binder for a perfectly chewy cookie. Oat flour makes them extra tender!
1/2 cup finely chopped walnuts: For a delightful crunch and nutty flavor.
2 tbsp chia seeds (optional): These little powerhouses add extra fiber and healthy fats. They’re like tiny sprinkles of nutrition!
1/2 tsp baking soda: This helps give our cookies a nice lift.
1/4 tsp salt: A little salt balances out all the sweetness and brightens the flavors.
1/3 cup cashew butter (or almond butter or sunbutter): This is our creamy base. Cashew butter is super smooth, but almond butter or even sunbutter (for a nut-free option) works beautifully.
3 tbsp honey (or maple syrup, if vegan): For that touch of natural sweetness. Maple syrup is a fantastic vegan alternative!
1 tbsp lemon juice: This is where the zing comes from!
Zest of 2 lemons: Don’t skip this! The zest is where all that incredible lemon aroma and flavor lives. It’s like bottled sunshine.
1/2 tsp vanilla extract: A little bit of vanilla always makes baked goods sing.
1 large egg (or 1 flax egg, if vegan): This binds everything together. For a vegan option, mix 1 tbsp flaxseed meal with 3 tbsp water and let it sit for 5 minutes until it forms a gel.

How to Make It

Alright, let’s get baking! It’s incredibly straightforward, so roll up those sleeves!

Preheat and prep: First things first, let’s get that oven ready. Preheat it to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper. This is my little secret to making cleanup a breeze!
Dry ingredients mingle: Grab a medium bowl and whisk together your oats, oat flour, chopped walnuts, chia seeds (if you’re using them – and I highly recommend them!), baking soda, and salt. Give it a good stir so everything is nicely distributed.
Wet ingredients unite: In a separate, larger bowl, combine the cashew butter, honey (or maple syrup), fresh lemon juice, the bright lemon zest, and vanilla extract. Mix it all up until it looks smooth and inviting.
Eggcellent addition: Now, add your egg (or your prepared flax egg for a vegan treat) to the wet ingredients. Whisk it all together until everything is beautifully combined and smooth.
Marry the mixtures: It’s time for the magic to happen! Gradually add your dry ingredients to the wet ingredients. Mix until just combined. I can’t stress this enough: don’t overmix! Overmixing can lead to tougher cookies, and we want tender, chewy goodness.
Scoop and drop: Use a rounded tablespoon to drop mounds of dough onto your prepared baking sheet. Leave about 2 inches between each cookie – they’ll spread a little as they bake.
A gentle press: Take the back of a spoon or even your fingers and gently flatten each cookie slightly. This helps them bake more evenly.
Bake to perfection: Pop them into your preheated oven for about 10-12 minutes. You’re looking for lightly golden brown edges and centers that look set. Every oven is a little different, so keep an eye on them!
Cool down: Let the cookies hang out on the baking sheet for a few minutes to firm up a bit. Then, carefully transfer them to a wire rack to cool completely. This step is crucial for achieving that perfect chewy texture.

Substitutions & Additions

One of the best things about these cookies is how versatile they are! Feel free to play around and make them your own.

Nut-Free: Absolutely! Swap the walnuts for pumpkin seeds or sunflower seeds, and use sunbutter instead of cashew or almond butter.
More Citrus Power: Add a little orange zest along with the lemon for a delightful twist.
Dried Fruit Fun: A handful of finely chopped dried cranberries or golden raisins can add a lovely chewiness and extra sweetness.
Spice It Up: A pinch of cinnamon or cardamom can add a warm, comforting undertone.
Extra Protein: You can stir in a tablespoon or two of your favorite protein powder with the dry ingredients for an extra boost.

Tips for Success

A few little tricks to ensure your cookies turn out perfectly every time!

Don’t Overmix: Seriously, this is the most important tip! Mix the dough until just combined to keep your cookies tender.
Room Temperature Ingredients: For the wet ingredients, having them at room temperature (especially the nut butter and egg) will help them combine more smoothly.
Prep Ahead: You can mix the dry ingredients and the wet ingredients separately and store them in airtight containers in the fridge for up to 2 days. Combine and bake when you’re ready! The dough itself can also be chilled for a few hours before baking.
Uniform Size: Try to make your cookies the same size so they bake evenly.

How to Store It

Once your delicious Lemon Chia Breakfast Cookies are completely cool, you’ll want to store them properly to keep them fresh and chewy.

At Room Temperature: Store them in an airtight container on your counter for up to 3-4 days.
In the Refrigerator: For a longer shelf life, you can pop them in an airtight container in the fridge for up to a week. They’re actually quite delicious slightly chilled!
Freezing: These cookies freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw at room temperature or pop them in the toaster oven for a quick warm-up.

FAQs

Got questions? We’ve got answers!

Are these cookies truly gluten-free?

Yes, as long as you use certified gluten-free oats and oat flour! Make sure to check your labels to be sure.

Can I make these ahead of time?

Absolutely! You can mix the dough a day in advance and store it in the fridge, or bake a batch and freeze them for up to 3 months.

How long do they stay fresh?

Stored in an airtight container at room temperature, they’re good for 3-4 days. In the fridge, they’ll last up to a week.

What does the flax egg do?

A flax egg is a vegan binder made from flaxseed meal and water. It helps hold the cookie ingredients together, similar to how a regular egg does.

Zesty Lemon Chia Breakfast Cookies

These Lemon Chia Breakfast Cookies are quick, easy, and delicious, perfect for busy mornings. They are soft, chewy, and bursting with bright lemon flavor and packed with nutritious ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Servings 12 cookies

Equipment

Oven preheat to 350°F (175°C)
Baking Sheet lined with parchment paper
Medium bowl
Large bowl
Whisk
rounded tablespoon for scooping dough
Spoon for flattening cookies
Wire rack for cooling
Airtight container for storage

Ingredients

Dry Ingredients

0.5 cup certified gluten-free oats
0.5 cup certified gluten-free oat flour or all-purpose flour, gluten-free or regular
0.5 cup finely chopped walnuts
2 tbsp chia seeds optional
0.5 tsp baking soda
0.25 tsp salt

Wet Ingredients

0.33 cup cashew butter or almond butter or sunbutter
3 tbsp honey or maple syrup, if vegan
1 tbsp lemon juice
2 lemons zest of
0.5 tsp vanilla extract
1 large egg or 1 flax egg, if vegan

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together oats, oat flour, chopped walnuts, chia seeds (if using), baking soda, and salt.
In a separate large bowl, combine cashew butter, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract. Mix until smooth.
Add the egg (or prepared flax egg) to the wet ingredients and whisk until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Use a rounded tablespoon to drop mounds of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Gently flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a nut-free option, swap walnuts for pumpkin seeds or sunflower seeds, and use sunbutter instead of cashew or almond butter. For a vegan option, use maple syrup instead of honey and a flax egg instead of a regular egg. You can also add orange zest, dried cranberries, raisins, cinnamon, cardamom, or protein powder for variations.