Lemon Chia Breakfast Cookies
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.
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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