Start your day with Lemon Chia Breakfast Cookies, a wholesome morning treat that’s gluten-free, naturally sweetened, and bursting with citrus flavor. Perfect for autumn on-the-go breakfasts, pre-workout snacks, or cozy mornings, these nutritious breakfast bites are packed with oats, chia seeds, and lemon zest. Create these zesty chia cookies and enjoy the healthy, energizing joy of wholesome morning treats!
Why You’ll Love Lemon Chia Breakfast Cookies
- Bright Flavor: Lemon zest shines in a wholesome morning treat.
- Nutrient-Packed: Chia and oats fuel nutritious breakfast bites.
- Diet-Friendly: Gluten-free and vegan-friendly zesty chia cookies.
- Meal Prep: Easy to batch for quick wholesome morning treats.
- Versatile: Perfect for breakfast or snack-time nutritious breakfast bites.
Ingredients for Lemon Chia Breakfast Cookies
Here’s what you need for these wholesome morning treats (makes 12–14 cookies):
- 1 cup (100g) old-fashioned oats (gluten-free if needed)
- ½ cup (50g) almond flour
- 1 tbsp (10g) chia seeds
- ¼ tsp baking soda
- Pinch of salt
- ¼ cup (60ml) maple syrup
- 1 large egg (or flax egg for vegan)
- 2 tbsp (30ml) coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1 large lemon)
- 1 tbsp fresh lemon juice
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional)
- Cooling rack
Ingredient Tips
- Oats: Gluten-free certified for zesty chia cookies.
- Chia Seeds: Add crunch and fiber to nutritious breakfast bites.
- Lemon: Fresh zest and juice boost wholesome morning treat flavor.
- Maple Syrup: Natural sweetener for zesty chia cookies.
- Almond Flour: Keeps nutritious breakfast bites gluten-free and nutty.
Directions for Lemon Chia Breakfast Cookies
Let’s make these zesty chia cookies—healthy, citrusy delights!
Preheat Oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and non-stick wholesome morning treats.
Mix Dry Ingredients
In a large bowl, I stir 1 cup oats, ½ cup almond flour, 1 tbsp chia seeds, ¼ tsp baking soda, and a pinch of salt until evenly mixed for consistent nutritious breakfast bites.
Mix Wet Ingredients
In a medium bowl, I whisk ¼ cup maple syrup, 1 egg (or flax egg), 2 tbsp melted coconut oil, 1 tsp vanilla, 1 tbsp lemon zest, and 1 tbsp lemon juice until smooth for vibrant zesty chia cookies.
Combine Ingredients
I pour the wet mixture into the dry ingredients, stirring until a thick, sticky dough forms. I let it rest for 5 minutes to help chia seeds bind the wholesome morning treats.
Shape and Bake
I scoop the dough into 12–14 portions, flatten slightly, and place on the baking sheet. I bake for 10–12 minutes until edges are golden, then cool on the sheet for 5 minutes before transferring to a rack for perfect nutritious breakfast bites.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: ~20–25 minutes
- Servings: 12–14 cookies
- Calories: ~100–120 kcal per cookie
- Macros per Serving: 12g carbs, 3g protein, 6g fat, 2g fiber
Variations for Lemon Chia Breakfast Cookies
Try these spins on this wholesome morning treat:
- Vegan Swap: Use flax egg for vegan zesty chia cookies.
- Fruity Add-Ins: Mix in dried cranberries for sweet nutritious breakfast bites.
- Coconut Crunch: Add shredded coconut, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts, for textured wholesome morning treats.
- Choco Boost: Stir in dairy-free chocolate chips for indulgent zesty chia cookies.
- Nut-Free: Swap almond flour with oat flour for nut-free nutritious breakfast bites.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store zesty chia cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5–6 days. I freeze them for up to 3 months in a freezer-safe bag, thawing overnight for fresh wholesome morning treats.
Serving Tips
- Presentation: Arrange nutritious breakfast bites on a tray with lemon slices.
- Garnish: Spread almond butter for creamy zesty chia cookies.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or tea.
- Portion Size: 1–2 cookies per person for wholesome morning treats.
- Occasions: Perfect for autumn breakfasts, snacks, or meal prep.
FAQs About Lemon Chia Breakfast Cookies
Here are answers to common questions about this dish:
Can I make them nut-free?
Yes, use oat flour instead of almond flour for nutritious breakfast bites.
Are they kid-friendly?
Yes, soft and sweet for little hands in zesty chia cookies.
Can I use bottled lemon juice?
Fresh juice is best for vibrant wholesome morning treats.
Do chia seeds need soaking?
No, they absorb moisture in the dough for zesty chia cookies.
Can I prep dough ahead?
Yes, refrigerate dough for 24 hours for nutritious breakfast bites.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Lemon Chia Breakfast Cookies are a wholesome, flavorful way to start your day. These wholesome morning treats, with their bright lemon zing and nutrient-packed ingredients, are perfect for autumn mornings. Create these zesty chia cookies and enjoy the healthy, delicious joy of nutritious breakfast bites!
Lemon Chia Breakfast Cookies
Ingredients
- 1 cup 100g old-fashioned oats (gluten-free if needed)
- ½ cup 50g almond flour
- 1 tbsp 10g chia seeds
- ¼ tsp baking soda
- Pinch of salt
- ¼ cup 60ml maple syrup
- 1 large egg or flax egg for vegan
- 2 tbsp 30ml coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp lemon zest from 1 large lemon
- 1 tbsp fresh lemon juice
Instructions
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and non-stick wholesome morning treats.
Mix Dry Ingredients
- In a large bowl, I stir 1 cup oats, ½ cup almond flour, 1 tbsp chia seeds, ¼ tsp baking soda, and a pinch of salt until evenly mixed for consistent nutritious breakfast bites.
Mix Wet Ingredients
- In a medium bowl, I whisk ¼ cup maple syrup, 1 egg (or flax egg), 2 tbsp melted coconut oil, 1 tsp vanilla, 1 tbsp lemon zest, and 1 tbsp lemon juice until smooth for vibrant zesty chia cookies.
Combine Ingredients
- I pour the wet mixture into the dry ingredients, stirring until a thick, sticky dough forms. I let it rest for 5 minutes to help chia seeds bind the wholesome morning treats.
Shape and Bake
- I scoop the dough into 12–14 portions, flatten slightly, and place on the baking sheet. I bake for 10–12 minutes until edges are golden, then cool on the sheet for 5 minutes before transferring to a rack for perfect nutritious breakfast bites.
Notes
- Use fresh lemon zest and juice for maximum flavor.
- Letting the dough rest helps chia seeds bind the cookies.
- Store in an airtight container at room temp for 3 days, or refrigerate for up to a week.
- Freeze for longer storage.
- Easily doubled for meal prep.
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