Lemon Blueberry Breakfast Cookies

These lemon blueberry breakfast cookies are loaded with healthy ingredients including oats, chia seeds and almond butter which makes it great for breakfast or a snack.

Lemon Blueberry Breakfast Cookies

Lemon and blueberries are just one of those classic combinations. The sweet and tangy complement each other perfectly. I was looking for a healthy snack that could be taken on the go, when I stumbled across Love and Lemon’s blueberry lemon zest breakfast cookies. Immediately knew I had to try my own version. I love lemon so added a little more lemon zest to mine to give it even more pronounced flavor.

These cookies really are the perfect breakfast, or snack for that matter. You get fiber from the oats and protein from the almond butter. And they’re naturally sweetened with maple syrup. It’s basically oatmeal in a cookie for breakfast. And even better, they’re gluten-free and vegan. These aren’t a traditional oatmeal cookie that you might be imagining, but don’t fret – they’re just as addicting. So if you’re looking for a guilt-free snack or healthy breakfast recipe, these are what you should be making.

Lemon Blueberry Breakfast Cookies

What Ingredients are in this Lemon Blueberry Breakfast Cookie Recipe?

  • Chia seeds
  • Old-fashioned oats
  • Almond flour
  • Produce – lemons, blueberries
  • Baking powder
  • Baking soda
  • Spices – cinnamon, salt, nutmeg, ginger
  • Almond butter
  • Maple syrup
  • Coconut oil
  • Vanilla extract
  • Walnuts

How to Make Lemon Blueberry Breakfast Cookies

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the chia seeds with water and let sit for 5 minutes
  2. In a food processor, add 1 1/4 cups of oats and blend until it turns into fine flour. In large bowl, mix together the oat flour, remaining whole oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
  3. In a large bowl, combine the almond butter, maple syrup, coconut oil and vanilla extract. Stir in the chia seed mixture.
  4. Add dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries and walnuts.
  5. Scoop out 1/4 cup of batter and place on baking sheet. Gently press flat. Bake for 20-22 minutes or until golden brown, rotating the pan halfway through.
  6. Let cool for 5 minutes before placing on cooling rack.

Lemon Blueberry Breakfast Cookies

Do I Have to Make these Vegan?

No. The chia seeds are an egg replacement, so if you’d prefer to use eggs, just use two eggs to replace the chia seeds and water. Also you can use flaxseed and water instead if you prefer.

I Don’t Have Almond Flour or Almond Butter…

That’s fine. Again it can easily be replaced. You can just use regular all-purpose flour or whole wheat flour instead of almond flour and peanut butter instead of almond butter.

Can I Substitute Quick Oats for Old-Fashioned Oat?

When baking, you can substitute quick oats for-old-fashioned oats, although I recommend old-fashioned. Instant oatmeal is cut too fine and isn’t the best for baking.

Tips for Tasty Lemon Blueberry Breakfast Cookies

  • Let the chia seeds sit in water for at least 5 minutes so it soaks up the water and creates an egg-like consistency.
  • While you can substitute oats, I suggesting using old-fashioned oats so you get a heartier breakfast cookie.
  • If you’re looking for some substitutions for ingredients, you can use vegetable oil instead of coconut oil and honey instead of maple syrup.
  • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cookies. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
  • Use fresh blueberries if you have on hand, although frozen blueberries will work too.
  • Don’t skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
  • Use ice cream scoop to be consistent with the size of the cookies.

Lemon Blueberry Breakfast Cookies

Other Breakfast Recipes

  • Chocolate Peanut Butter Banana Breakfast Cookies
  • Pumpkin Breakfast Cookies
  • Pumpkin Oat Muffins
  • Banana Bread Baked Oatmeal
  • Orange Pistachio Biscotti

If you’ve tried these Lemon Blueberry Breakfast Cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.

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