These Lemon Chia Breakfast Cookies are a sunny way to start your day! With zesty lemon flavor and crunchy chia seeds, they make mornings feel special.
Perfect for busy days, I love grabbing one as I rush out the door. Who knew breakfast could be this tasty and easy? 🍪✨
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are essential for the chewy texture of these cookies. If you have gluten sensitivities, make sure to use certified gluten-free oats. Steel-cut oats can also work, but you’ll need to adjust the cooking time.
Flour: While all-purpose flour works great, I often use whole wheat flour for added fiber and nutrition. You can also try almond flour or oat flour for a gluten-free version.
Chia Seeds: Chia seeds add crunch and are packed with nutrients. If you don’t have them on hand, you can use flaxseeds as a substitute, but it will change the texture slightly.
Applesauce: This works well as a natural sweetener and keeps the cookies moist. If you want a richer flavor, try using mashed banana or Greek yogurt instead.
Sweetener: Honey adds a nice touch, but maple syrup is also a fantastic vegan alternative. You can reduce the amount if you prefer less sweetness.
What’s the Best Way to Combine Wet and Dry Ingredients?
Combining wet and dry ingredients properly is key to cookie success! Here’s how to do it:
- First, mix the dry ingredients in one bowl. This ensures even distribution of baking soda and salt.
- In another bowl, whisk your wet ingredients until smooth. This step helps blend flavors well.
- Pour the wet mixture into the dry mix and stir gently. Avoid over-mixing; just combine until it’s moistened for the best texture.
- Let it sit for 5 minutes. This allows chia seeds to soak up moisture, enhancing the cookies’ chewy texture.
This method will help your cookies turn out perfectly every time! Enjoy baking! 🍋🍪
How to Make Lemon Chia Breakfast Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour (you can use whole wheat flour for a healthier option)
- 1/4 cup chia seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Wet Ingredients:
- 1/2 cup unsweetened applesauce (this acts as an egg substitute and natural sweetener)
- 1/3 cup honey or maple syrup
- 2 tablespoons coconut oil, melted (or any neutral oil)
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12–15 minutes to bake. Plan for a total of around 25–30 minutes to enjoy these delicious cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make clean-up a breeze.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, all-purpose flour, chia seeds, baking soda, and salt. Give it a good stir until everything is evenly mixed. This ensures all your dry ingredients will work together perfectly!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the applesauce, honey or maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until it’s nice and smooth. This combination will add flavor, moisture, and sweetness to your cookies.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry mixture and stir gently until everything is just combined. Make sure not to over-mix! Let the batter sit for about 5 minutes. This is key—giving the chia seeds time to absorb the moisture will help your cookies hold together and be chewy.
5. Shape and Bake the Cookies:
Using a spoon or cookie scoop, drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet. Make sure to space them about 2 inches apart. With the back of the spoon, flatten each cookie slightly so that they bake evenly.
6. Bake:
Place the sheet in the oven and bake for about 12–15 minutes, or until the edges are golden brown and the cookies are set. Keep an eye on them to prevent over-baking!
7. Cool and Enjoy:
Once they are done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delightful Lemon Chia Breakfast Cookies with your favorite morning beverage!
These cookies are moist, chewy, and bursting with a refreshing lemon flavor along with a lovely crunch from the chia seeds—perfect for a quick, energizing breakfast or a sweet snack any time of the day!
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Can I Use Regular Sugar Instead of Honey or Maple Syrup?
Yes, you can substitute with granulated sugar or brown sugar! Use about 1/4 cup for a similar sweetness, but keep in mind it may alter the texture slightly. You might also want to add a tablespoon of water or milk to maintain moisture.
Can I Make These Cookies Vegan?
Absolutely! To make them vegan, use maple syrup instead of honey, which is a great alternative. The applesauce already provides moisture, so the recipe is mostly vegan-friendly as is!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze the cookies in a freezer-safe container for up to 3 months. Just thaw in the fridge before enjoying!
Can I Add Other Mix-ins to the Cookies?
Definitely! Feel free to mix in ingredients like dark chocolate chips, dried fruit, or nuts for added flavor and texture. Just be mindful that too many extra moist ingredients may require slight adjustments in flour to maintain balance!
