Lemon Chia Breakfast Cookies (Gluten-Free, Dairy-Free, Vegan Option) Recipe
These Lemon Chia Breakfast Cookies are a delightful and nutritious start to your day, perfectly gluten-free and dairy-free with a vegan option. Packed with oats, walnuts, chia seeds, and the fresh zing of lemon zest and juice, these cookies offer a wholesome blend of flavors and textures. Sweetened naturally with honey or maple syrup, they provide a healthy grab-and-go breakfast or snack for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 15 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 extract
- 1 egg (or flax egg, if vegan)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large mixing bowl, combine oats, oat flour, finely chopped walnuts, chia seeds if using, baking soda, and salt. Stir thoroughly to evenly distribute all ingredients.
- Whisk wet ingredients: In a separate smaller bowl, whisk together the cashew butter, honey or maple syrup, lemon juice, lemon zest, vanilla extract, and egg or flax egg until fully combined and smooth.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir until all components are well incorporated into a cohesive cookie dough.
- Shape cookies: Use a small cookie scoop to portion out the dough onto the prepared baking pan. Flatten each mound gently as the dough does not spread much during baking.
- Bake the cookies: Place the pan in the preheated oven and bake for 9 to 11 minutes, or until the tops of the cookies are set and just lightly golden.
- Enjoy: Remove cookies from the oven, allow them to cool slightly, then devour your fresh, healthy Lemon Chia Breakfast Cookies.
Notes
- To make vegan, substitute honey with maple syrup and the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set to gel).
- These cookies do not spread much, so flattening the dough before baking is important for even texture.
- Ensure the baking soda is fresh for best rise and texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to swap walnuts with other nuts like pecans or almonds, depending on preference or allergies.
Keywords: Lemon chia breakfast cookies, gluten-free breakfast cookies, dairy-free breakfast, vegan lemon cookies, healthy breakfast snacks