Lemon Chia Breakfast Cookies Recipe
Let’s talk about mornings that start with a burst of sunshine: Lemon Chia Breakfast Cookies! These cookies are soft, chewy, bright, and wholesome, perfect for those moments when you want to treat yourself without straying from a healthy path. Brimming with zesty lemon and the subtle crunch of chia seeds, they balance nutrition and pure joy in every bite. Whether you’re rushing out the door or lingering over coffee, Lemon Chia Breakfast Cookies deliver homemade delight at breakfast (or snack time!) in a handful of minutes.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll love how these simple yet mighty ingredients blend to create a cookie that pops with flavor and satisfies your hunger. Every ingredient in Lemon Chia Breakfast Cookies brings something special, whether it’s the earthy foundation, tender texture, or that unmistakable lemon zing.
- Old-fashioned rolled oats: These give our cookies hearty chew and lasting energy, perfect for breakfasts on-the-go.
- Almond flour: Adds a delicate crumb and mild nuttiness, making each bite irresistibly tender (and gluten-free, if you use GF oats!).
- Chia seeds: Tiny powerhouses that add fiber, subtle crunch, and help bind everything together.
- Baking powder: Lends gentle lift for a lighter cookie without sacrificing moisture.
- Baking soda: Works alongside baking powder for the soft, perfect rise we crave.
- Salt: Just a pinch sharpens all those bright flavors and sweetness—don’t skip it!
- Coconut oil (melted): Gives richness and keeps the cookies moist, with a subtle tropical note.
- Honey or maple syrup: Natural sweetness that brings everything together—choose your favorite based on flavor preference.
- Egg: Holds everything snugly together while adding a little protein to fuel your day.
- Vanilla extract: Adds that cozy, comforting aroma we all love in cookies.
- Fresh lemon juice: Delivers a refreshing zing and brightness to every bite!
- Lemon zest: Intensifies the lemony aroma and flavor—don’t be shy here!
- Dried fruit (cranberries or golden raisins, optional): For bursts of chewy sweetness and gorgeous pops of color.
How to Make Lemon Chia Breakfast Cookies
Step 1: Preheat and Prep
Kick things off by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Lining the pan means your cookies slide right off, and cleanup is a breeze. Setting the temperature now lets you flow straight into mixing once your dough is ready!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, stir together the rolled oats, almond flour, chia seeds, baking powder, baking soda, and salt. This even distribution means every single cookie will bake up with the perfect texture and flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the coconut oil, honey or maple syrup, egg, vanilla extract, lemon juice, and lemon zest. The mixture should look smooth and a bit glossy—this is where your cookies get their moisture and lemony sparkle.
Step 4: Bring Wet and Dry Together
Pour your wet mixture into the bowl with your dry ingredients. Stir with a spatula or wooden spoon until everything is well combined. If you’re using dried fruit, gently fold it in now. The dough will be thick and slightly sticky (don’t worry, that’s exactly what we want!).
Step 5: Shape and Bake
Using a cookie scoop or a heaping tablespoon, drop rounded mounds of dough onto your prepared baking sheet. Flatten each one slightly with the back of the spoon—these aren’t your classic spread-out cookies, so a gentle press really helps. Bake for 10 to 12 minutes, or until the edges turn a lovely, light golden color.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes (they’ll firm up a bit), then transfer them to a wire rack. This helps preserve that unique, tender-yet-hearty texture and makes it easier to sneak one while they’re still just warm enough for melty perfection.
How to Serve Lemon Chia Breakfast Cookies
Garnishes
Make your Lemon Chia Breakfast Cookies even more joyful by dusting them with a hint of powdered sugar, drizzling with a simple lemon glaze, or adding a few extra strips of lemon zest on top. Even a sprinkle of extra chia seeds can make them look bakery-beautiful and add a little crunch.
Side Dishes
Pair your cookies with creamy Greek yogurt, a fresh fruit salad, or a smoothie for a well-rounded breakfast. These cookies also play beautifully with a cup of herbal tea, fresh coffee, or a glass of cold almond milk—perfect for busy mornings or leisurely brunches alike.
Creative Ways to Present
Try serving Lemon Chia Breakfast Cookies layered with yogurt and berries in mason jars for portable breakfast parfaits, or wrap a few in parchment in a gift tin for a thoughtful homemade present. For a brunch spread, arrange them on a platter with other morning favorites and let guests help themselves!
Make Ahead and Storage
Storing Leftovers
Lemon Chia Breakfast Cookies keep beautifully! Store them in an airtight container at room temperature, and they’ll stay tender and bright for up to five days. Tuck a small piece of parchment paper between layers to keep them from sticking together, especially if you’ve glazed them.
Freezing
To freeze, layer the cooled cookies between sheets of parchment paper in a freezer-safe container. They’ll keep for up to three months. When you’re ready for breakfast or a snack, just take a cookie or two out and let them thaw at room temp—or pop them in your lunch bag straight from the freezer!
Reheating
If you love a warm cookie, pop one in the microwave for 8 to 10 seconds, or let it sit in a warm oven for a few minutes. This revives the lovely lemon aroma and brings back that just-baked softness. Frozen cookies can thaw overnight in the fridge or in your bag during the day.
FAQs
Can I make Lemon Chia Breakfast Cookies vegan?
Absolutely! Just swap the egg for a flaxseed “egg” (1 tablespoon ground flax mixed with 2.5 tablespoons water, set aside for 5 minutes) and opt for maple syrup instead of honey. Check that your dried fruit and other ingredients are vegan-friendly, and you’re all set for a plant-based breakfast treat.
Do I have to use almond flour?
Almond flour gives these cookies their tender bite, but if you have a nut allergy or don’t have it on hand, oat flour or a gluten-free all-purpose blend works well. The texture will be slightly different—less delicate, but still delicious!
Can I make Lemon Chia Breakfast Cookies without dried fruit?
Of course! The dried fruit is completely optional, but it does bring lovely pops of flavor and a little extra chew. If you skip it, your cookies will still be wonderfully lemony and satisfying.
How do I make the cookies even more lemony?
For an extra punch of lemon, increase the lemon zest up to 1.5 tablespoons, as suggested in the notes. You can also add a few drops of pure lemon extract to really dial up the citrus flair!
Can I double the Lemon Chia Breakfast Cookies recipe?
Definitely! Simply double all ingredients and use two baking sheets. They’re so portable and crowd-pleasing, you’ll be glad to have more on hand—whether for sharing, freezing, or a week’s worth of quick, cheery breakfasts.
Final Thoughts
If you’ve been searching for a new favorite breakfast, I wholeheartedly recommend you give Lemon Chia Breakfast Cookies a whirl. They’re bright, wholesome, easy to whip up, and truly make mornings (or snack time) something to look forward to. Happy baking—you’re going to love them!
Print
Lemon Chia Breakfast Cookies Recipe
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian, Gluten-Free
Description
These Lemon Chia Breakfast Cookies are a delightful and nutritious way to start your day. Packed with wholesome ingredients and bursting with citrusy flavor, these cookies are perfect for breakfast on the go or a satisfying snack.
Ingredients
Dry Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1 cup almond flour
- 2 tablespoons chia seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/3 cup coconut oil (melted)
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup dried fruit such as cranberries or golden raisins (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large mixing bowl, combine oats, almond flour, chia seeds, baking powder, baking soda, and salt.
- Prepare wet ingredients: In another bowl, whisk together coconut oil, honey or maple syrup, egg, vanilla extract, lemon juice, and lemon zest until smooth.
- Combine ingredients: Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in dried fruit if desired.
- Bake: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheet, flattening slightly. Bake for 10–12 minutes until the edges are lightly golden.
- Cool and serve: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, increase the lemon zest to 1 1/2 tablespoons.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- These cookies are a convenient grab-and-go option for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
