Description

These Lemon Chia Breakfast Cookies are bright, healthy, and perfect for a quick gluten-free, vegan breakfast. Made with wholesome ingredients like rolled oats, almond flour, chia seeds, and fresh lemon zest, they offer a delightful balance of tangy citrus flavor and satisfying texture. Naturally sweetened with maple syrup and enriched with coconut oil, these cookies are dairy-free, easy to prepare, and great for grab-and-go mornings.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats
3/4 cup almond flour
2 tablespoons chia seeds
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon

Wet Ingredients

2 tablespoons lemon juice
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract

Optional Add-ins

1/4 cup unsweetened shredded coconut
1/4 cup chopped nuts or dried fruit

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine dry ingredients: In a large bowl, mix together the rolled oats, almond flour, chia seeds, baking soda, salt, and the zest of one lemon. This mixture forms the base of your cookie dough.
Mix wet ingredients: In a separate small bowl, whisk together the lemon juice, maple syrup, melted coconut oil, and vanilla extract until well combined and smooth.
Combine wet and dry: Pour the wet ingredients into the dry mixture and stir gently until everything is evenly incorporated. If using, fold in the shredded coconut or chopped nuts/dried fruit carefully to distribute them throughout the dough.
Form cookies: Scoop about 2 tablespoons of the dough per cookie onto the prepared baking sheet. Use your fingers to flatten each cookie slightly, shaping them evenly for uniform baking.
Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes, or until the cookie edges turn a light golden brown, signaling they are ready.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and improves texture.

Notes

Store these cookies in an airtight container for up to 5 days to maintain freshness.
They freeze well, allowing for longer storage – just thaw at room temperature before eating.
You can substitute honey for the maple syrup if preferred.
Flaxseed can be used instead of chia seeds if desired, offering a similar texture and nutritional benefit.