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Easy Lemon Chia Breakfast Cookies

A stack of four golden lemon chia breakfast cookies, speckled with chia seeds, resting on a light plate.
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Bake these simple, zesty lemon chia breakfast cookies for a quick, make-ahead morning treat. They use common pantry staples and provide a wholesome start to your day.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/4 cup chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, chia seeds, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, lemon zest, and lemon juice until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Stir in the milk until the dough comes together.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten free lemon cookies option, use certified gluten-free rolled oats and flour.
  • These make ahead morning treats store well in an airtight container at room temperature for up to 5 days.
  • If you prefer a softer cookie, reduce the baking time by 1 minute.

Nutrition

Find it online: https://carlacooking.com/lemon-chia-breakfast-cookies-recipe/