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    You Are Here: Home → Breakfast

    Lemon Blueberry Breakfast Cookies

    June 1, 2019 | Updated March 31, 2021 by Ryan 6 Comments

    1026 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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.

    close-up of stacked 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.

    overhead shot of cookies on cooling rack

    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 ¼ 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 ¼ 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.

    process shots of how to make 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.

    close-up of lemon blueberry breakfast cookies on cooling rack

    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.

    close-up of stacked lemon blueberry breakfast cookies
    Print Recipe
    5 from 4 votes

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American
    Servings: 16 cookies
    Calories: 240kcal
    Author: Ryan Beck

    Ingredients

    • 2 tablespoon chia seeds + 5 tablespoon warm water
    • 2 ¼ cups old-fashioned oats, divided
    • ½ cup almond flour
    • zest of 2 lemons (1 tbsp)
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon ground ginger
    • ½ cup almond butter
    • ½ cup maple syrup
    • ¼ cup coconut oil, melted
    • 1 teaspoon vanilla extract
    • 1 cup blueberries
    • ½ cup walnuts, toasted

    Instructions

    • Preheat oven to 350°F. Line baking sheet with parchment paper. 
    • Combine chia seeds with warm water in small bowl and let sit for 5 minutes. Take 1 ¼ cups oats and place in food processor and pulse until fine flour. It should give you 1 cup oat flour.
    • In large bowl, mix together oat flour, remaining oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
    • In a medium bowl, combine almond butter, maple syrup, coconut oil and vanilla extract. Stir in chia seed mixture.
    • Add wet ingredients to dry ingredients and mix until just combined. Fold in blueberries and walnuts.
    • Using an ice cream scoop or ¼ cup, scoop out batter onto baking sheet. Gently press flat with back of spatula. Bake for 20-22 minutes or until golden brown, rotating the pan halfway through. When done, remove from oven and let cook on sheet for 5 minutes before transferring to cooling rack.

    Notes

    • 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.

    Nutrition

    Serving: 1cookie | Calories: 240kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 80mg | Potassium: 150mg | Fiber: 5g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 5.8mg | Calcium: 60mg | Iron: 1.8mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      June 02, 2019 at 4:59 pm

      5 stars
      These were delicious!

      Reply
    2. Anthony S. says

      June 18, 2019 at 5:18 pm

      5 stars
      Delicious and easy to make!

      Reply
    3. Angelique says

      May 19, 2020 at 8:36 pm

      husband is borderline diabetic. What would you recommend for replacing maple syrup? You think Apple sauce would work?

      Reply
      • Ryan says

        May 20, 2020 at 7:34 am

        I haven't tried applesauce in it, but in general that is a good substitute!

        Reply
    4. Daria says

      August 17, 2020 at 4:52 pm

      Can these be stored in the freezer? What is the best way to store them?

      Reply
      • Ryan says

        August 17, 2020 at 8:32 pm

        Yep I do that all of the time. Just let them come to room temperature then place on a sheet and place in the freezer. Once frozen transfer to an airtight container or freezer bag. They'll last about 3 months.

        Reply

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    1026 shares