Cookies for breakfast? You bet! A cup of tea and 2 of these cookies really does hit the spot on a cold morning. Treat yourself with zero guilt!
Lemon Chia Breakfast Cookies
Makes 1 dozen cookies
½ cup rolled oats
½ cup oat flour (TIP: you can grind rolled oats into your own flour using a food processor, just make sure it's ½ cup once ground down.)
2 Tablespoons chia seeds
½ teaspoon baking soda
¼ teaspoon sea salt
4 scoops collagen peptides (optional)
1/ 3 cup cashew butter (or almond or sunflower butter)
¼ cup raw honey or pure maple syrup
Juice of 1 large lemon
Zest of 2 large lemons
½ teaspoon vanilla
1 egg or 1 flax egg (made by mixing 1 Tablespoon flax meal and 3 Tablespoons water and allowing to sit for 5 minutes to gel)
½ cup walnuts, chopped
Preheat oven to 375 degrees and line a pan with parchment paper.
In a large mixing bowl, stir together dry ingredients: rolled oats, oat flour, chia seeds, baking soda, sea salt and, if using, collagen peptides.
In a small mixing bowl, whisk together wet ingredients: cashew butter, honey, lemon juice, lemon zest, vanilla and egg. Pour wet ingredients into dry ingredients and stir together until everything is well mixed. Gently fold in the walnuts.
Using a small cookie scoop, scoop cookie dough onto a baking sheet. Gently flatten the dough out with your
fingers or the back of a spoon. Bake for 9-11 minutes, or till the tops of the cookies are set and lightly golden
brown. Let cool on wire baking racks before serving.
Lemon Vanilla Coconut Butter Drizzle (optional)
2 Tablespoons coconut butter
2 Tablespoons unsweetened coconut or almond milk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
2 teaspoons pure maple syrup
Fresh lemon zest, for sprinkling
Combine coconut butter, maple syrup, vanilla extract, lemon juice and milk. Microwave for 30 seconds and stir after. Drizzle over cookies and dust with a sprinkle of lemon zest.
You can find this recipe and more like it inside our Fresh Start Healthy Heart Challenge!