Description
These Lemon Chia Breakfast Cookies are a healthy, gluten-free, and vegetarian-friendly treat perfect for breakfast or a snack. Made with rolled oats, almond flour, chia seeds, and fresh lemon zest and juice, they offer a refreshing citrus flavor combined with the benefits of wholesome ingredients. Sweetened naturally with maple syrup or honey and lightly baked to golden perfection, these cookies are easy to prepare and satisfying.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- ¾ cup almond flour
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup maple syrup or honey
- ¼ cup coconut oil, melted
- 1 egg (or flax egg for vegan option)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, chia seeds, baking powder, and salt. Mix thoroughly to ensure the leavening and seeds are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup (or honey), melted coconut oil, egg (or flax egg), lemon zest, fresh lemon juice, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir carefully until a thick, sticky dough forms, ensuring everything is evenly incorporated.
- Let Dough Rest: Allow the dough to sit for 5 minutes. This resting period lets the chia seeds absorb moisture, helping the dough to bind better.
- Scoop and Shape Cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Flatten each cookie slightly to allow for even baking and better texture.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the edges turn lightly golden.
- Cool the Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh for up to a week.
- For added flavor and texture, consider mixing in white chocolate chips or dried blueberries into the dough before baking.
