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Lemon Chia Breakfast Cookie

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Bright and wholesome, these Lemon Chia Breakfast Cookies are soft-baked with whole oats, zesty lemon, and protein-rich chia seeds—perfect for a healthy grab-and-go breakfast or mid-morning snack.

Ingredients

1 ½ cups rolled oats

½ cup whole wheat or all-purpose flour

2 tablespoons chia seeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

Zest of 1 medium lemon (about 1 teaspoon)

¼ cup fresh lemon juice (about 1 lemon)

¼ cup honey or pure maple syrup

¼ cup unsweetened applesauce (or mashed banana)

1 large egg (or flax egg for vegan)

1 teaspoon pure vanilla extract

2 tablespoons coconut oil, melted

Optional: ¼ cup chopped nuts, ¼ cup raisins or white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together oats, flour, chia seeds, baking powder, baking soda, salt, and lemon zest.
  3. In a separate bowl, whisk together honey or maple syrup, applesauce, egg, vanilla, lemon juice, and melted coconut oil.
  4. Pour wet mixture into dry ingredients and fold gently until combined. Stir in any optional mix-ins.
  5. Drop rounded tablespoons of dough onto the prepared sheet and flatten to about ¾-inch thick.
  6. Bake for 12–15 minutes, until edges are lightly golden and centers set.
  7. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a flax egg and maple syrup for vegan cookies.

Add chopped nuts, coconut, or berries for variation.

Don’t overbake to maintain soft texture.

Freeze baked cookies for up to 2 months.

Warm briefly in the microwave or oven for a fresh-baked feel.

Nutrition

Find it online: https://yumntasty.com/lemon-chia-breakfast-cookie/