These Lemon Chia Breakfast Cookies are a tasty way to start your day! Packed with bright lemon flavor and crunchy chia seeds, they make eating breakfast fun and easy.
In my house, these cookies disappear quickly! They’re perfect for busy mornings—just grab one and enjoy. Plus, who doesn’t love a sweet breakfast treat that’s good for you? 🍋
Key Ingredients & Substitutions
Rolled Oats: These are essential for the cookie’s texture. If you’re gluten-free, use certified gluten-free oats. Steel-cut oats won’t work here, as they take longer to cook.
Whole Wheat Flour: I like using whole wheat for its nuttier flavor and added fiber. You can substitute it with all-purpose flour or almond flour for a gluten-free version, but adjust liquid accordingly.
Chia Seeds: These tiny seeds are great for health and add crunch. If you don’t have chia seeds, try flaxseeds instead; just make sure to grind them for a better texture.
Honey or Maple Syrup: Both sweeteners work well. I personally prefer honey for its mild taste. Maple syrup will give a slight maple flavor, but it’s delicious, too!
Coconut Oil: This oil adds richness and flavor. If coconut isn’t your thing, olive oil or melted butter works as a good alternative—just expect a different taste.
How Do I Get My Cookies to Hold Together?
The key to these cookies holding together well is the balance of wet and dry ingredients. When mixing them, make sure not to overmix, as this can affect texture. Also, chilling the dough for about 15-30 minutes before baking can help them set better!
- Mix dry and wet ingredients separately, then combine.
- Try chilling the dough, especially if you use a softer oil or wetter sweetener.
- Space out the cookies on the baking sheet to help them bake evenly.
These cookies are simple to make, and following these tips will help ensure they turn out perfectly! Enjoy your cookies with a cup of coffee or tea for the ultimate breakfast treat.
How to Make Lemon Chia Breakfast Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups rolled oats
- 1/3 cup whole wheat flour (or all-purpose flour)
- 1/4 cup chia seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 large lemon
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted (or olive oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Optional: 1/3 cup chopped nuts (e.g., almonds or walnuts) or raisins for extra texture
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 12-15 minutes to bake. So, you can expect a total time of around 30 minutes from start to finish, which is perfect for a quick and nutritious breakfast treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Combine Dry Ingredients:
In a large mixing bowl, mix together the rolled oats, flour, chia seeds, baking powder, baking soda, salt, and lemon zest. Stir everything well until it is evenly combined. This will be the dry mixture.
3. Mix the Wet Ingredients:
In another bowl, whisk together the honey (or maple syrup), melted coconut oil, egg, vanilla extract, and fresh lemon juice. Whisk until the mixture is smooth and everything is well blended.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir everything together until just combined. If you want to add nuts or raisins, fold them into the batter now.
5. Shape the Cookies:
Using a spoon or a small ice cream scoop, drop cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. Take a moment to gently flatten each cookie slightly with the back of your spoon, so they bake evenly.
6. Bake the Cookies:
Put the baking sheet in the oven and bake for 12 to 15 minutes. You’ll know they’re done when the cookies are set and have lightly golden edges. Keep an eye on them to prevent overbaking!
7. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up!
8. Store Your Cookies:
When cooled, store the cookies in an airtight container at room temperature for up to 5 days, or you can freeze them for longer storage. Just thaw them whenever you want a tasty breakfast treat!
Enjoy these delicious, nutritious cookies in the morning or as a snack throughout the day. The zesty lemon flavor paired with the crunch of chia seeds makes these treats truly special!
Can I Substitute the Honey or Maple Syrup?
Absolutely! If you prefer a sugar substitute, try using agave syrup or date syrup. Just note that the texture may be slightly different depending on the liquid sweetener you choose.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply substitute the whole wheat flour with a gluten-free flour blend. Make sure your oats are certified gluten-free as well.
What Should I Do If the Dough is Too Wet?
If your cookie dough seems too wet, sprinkle in a little more rolled oats or flour, a tablespoon at a time, until you achieve a thicker consistency. This will help the cookies hold their shape while baking!
Can I Add Other Mix-Ins?
Definitely! These cookies are super versatile. Feel free to add in dried fruits, like cranberries or apricots, or even chocolate chips for an extra treat. Just remember to balance how many extras you add to maintain the cookie’s texture.
