Description
These Lemon Chia Breakfast Cookies are a delightful gluten-free and dairy-free treat, perfect for a nutritious and energizing start to your day with a refreshing lemon zest and crunchy walnuts.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 cup oats (certified gluten-free)
- 1/2 cup oat flour, certified gluten-free (or all purpose flour, gluten-free or regular)
- 1/2 cup walnuts, finely chopped
- 2 tbsp chia seeds (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/3 cup cashew butter (or almond butter or sunbutter)
- 3 tbsp honey (or maple syrup, if vegan)
- 1 tbsp lemon juice
- zest of 2 lemons
- 1/2 tsp vanilla
- 1 egg (or flax egg, if vegan)
Instructions
- Preheat: Preheat your oven to 375 and line a pan with parchment paper.
- Mix dry ingredients: In a large mixing bowl, stir together your dry ingredients: oats, oat flour, walnuts, chia seeds, baking soda and salt.
- Mix wet ingredients: In a small mixing bowl, whisk together your wet ingredients: cashew butter, honey, lemon juice, lemon zest, vanilla and egg.
- Combine: Pour your wet ingredients into your dry ingredients and stir together until everything is well incorporated.
- Scoop dough: Using a small cookie scoop, scoop your cookie dough onto your pan. Flatten your dough out gently as these cookies don’t spread much.
- Bake: Bake for 9-11 minutes, or till the tops of the cookies are set.
- Enjoy: Devour!
