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- 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup coconut sugar - 1/4 cup honey or maple syrup - 1/4 cup coconut oil, melted - 1 large egg - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 1/2 teaspoon baking soda - 1/2 teaspoon vanilla extract - A pinch of salt - 1/3 cup slivered almonds - Optional: 1/4 cup dried cranberries or blueberries To get the best results, measuring almond flour correctly is key. Use a spoon to scoop almond flour into your measuring cup. Then, level it off with a straight edge. Avoid packing it down. This way, you won’t end up with too much flour, which can make the cookies dry. If you want alternatives for coconut sugar or honey, you have options. You can use brown sugar instead of coconut sugar. For honey, maple syrup works well. Both will keep the cookies sweet and tasty while adding a different twist. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking. It also makes cleanup easy. In a large bowl, combine the following dry ingredients: - 1 cup almond flour - 1/2 cup rolled oats - 1/4 cup coconut sugar - 1/2 teaspoon baking soda - A pinch of salt Mix these well to blend. In another bowl, whisk together your wet ingredients: - 1/4 cup honey or maple syrup - 1/4 cup melted coconut oil - 1 large egg - 1 tablespoon fresh lemon juice - Zest of 1 lemon - 1/2 teaspoon vanilla extract Whisk until smooth. Now, pour the wet mixture into the dry bowl. Stir until everything is just combined. If you like, fold in 1/3 cup slivered almonds and optional dried fruit. Scoop the dough with a tablespoon. Place the scoops on your prepared baking sheet, leaving about 2 inches between them. Gently flatten each scoop with the back of a spoon. This shapes the cookies for even baking. Bake for 12-15 minutes. Look for a light golden color around the edges. Once done, remove them from the oven. Let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your fresh lemon almond breakfast cookies! To get the perfect cookie, focus on the mixing. Don't over-mix the dough. Stir just until you see no dry flour. This keeps the cookies soft and chewy. Use almond flour instead of regular flour. Almond flour gives a nice moist texture. Flatten each cookie slightly before baking. This helps them bake evenly and keep their shape. To boost flavor, try adding spices. A pinch of cinnamon or ginger can add warmth. You can also add a splash of almond extract for a deeper nutty taste. For a fruity twist, mix in dried cranberries or blueberries. They bring sweetness and a pop of color to your cookies. Serve your lemon almond breakfast cookies on a lovely plate. Dust them with powdered sugar for a sweet touch. Add a slice of lemon on the side for a fresh look. Pair them with yogurt or a glass of milk. This makes for a delightful breakfast or snack. Enjoy them warm, but they also taste great at room temperature. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and nuts to enhance the flavor of your cookies. Adjust Sweetness: Feel free to adjust the amount of honey or maple syrup based on your sweetness preference. Storage Tips: Store cookies in an airtight container at room temperature for up to a week for best freshness. Experiment with Flavors: Try adding spices like cinnamon or nutmeg for a different flavor profile. {{image_2}} To make these cookies nut-free, simply swap almond flour with sunflower seed flour. This keeps the texture similar while removing nuts. You can also replace slivered almonds with pumpkin seeds or leave them out altogether. The cookies will still taste great! Adding fruits boosts flavor and nutrition. You can use dried cranberries or blueberries to add sweetness and chewiness. If you prefer fresh fruits, try chopped apples or mashed bananas. Just cut them into small pieces and fold into the dough. This makes the cookies even more delicious. If you need gluten-free cookies, replace rolled oats with gluten-free oats. This keeps the cookies safe for those with gluten sensitivities. You can also use a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum for proper texture. With these swaps, everyone can enjoy these tasty lemon almond breakfast cookies! To keep your lemon almond breakfast cookies fresh, store them in an airtight container. Place the cookies on the counter for up to five days. Make sure to separate layers with parchment paper to prevent sticking. This way, they stay soft and tasty. For longer storage, freeze your cookies. First, let them cool completely on a wire rack. Then, wrap each cookie in plastic wrap. Place wrapped cookies in a freezer bag or airtight container. They will stay good for up to three months. When you want a cookie, just take one out and let it thaw. If you want to enjoy warm cookies, reheating is easy. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat them for about 5-7 minutes. This helps keep the texture soft and chewy. You can also microwave them for 10-15 seconds. Just be careful not to overheat, as this can make them hard. Yes, you can use other sweeteners. If you want a lower-calorie option, try stevia or erythritol. Both work well and keep the cookies sweet. You can also use agave syrup if you prefer a liquid sweetener. Just remember to adjust the amount based on the sweetness level. To make these cookies vegan, swap the egg for flaxseed meal or chia seeds. Mix 1 tablespoon of either with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. You can replace the honey with maple syrup for a fully vegan option. If your dough feels too wet, add more almond flour. Start with one tablespoon and mix well. You can also add a few more oats if you have them. This will help soak up extra moisture. If it’s still too wet, chill the dough for about 30 minutes. This makes it easier to handle. In this post, we explored making lemon almond breakfast cookies. We covered key ingredients, precise measurement tips, and substitute options to fit your needs. I shared step-by-step instructions to ensure perfect mixing and baking. We discussed ways to enhance flavor and achieve the right texture. Plus, I provided variations to suit different diets and storage methods. Now, you have the tools to create delicious and healthy cookies. Enjoy baking and sharing these treats with family and friends!

Lemon Almond Breakfast Cookies

Delicious and healthy breakfast cookies made with almond flour and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/4 cup coconut sugar
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 lemon Zest of
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • a pinch salt
  • 1/3 cup slivered almonds
  • 1/4 cup dried cranberries or blueberries (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the almond flour, rolled oats, coconut sugar, baking soda, and salt. Mix well to combine.
  • In another bowl, whisk together the melted coconut oil, honey or maple syrup, egg, lemon juice, lemon zest, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the slivered almonds and dried cranberries or blueberries.
  • Using a tablespoon, scoop out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
  • Gently flatten each cookie with the back of the spoon or your fingers to create a more even shape.
  • Bake for 12-15 minutes or until the cookies are lightly golden around the edges.
  • Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve on a beautiful plate dusted with a light sprinkle of powdered sugar and a lemon slice garnish for added freshness.
Keyword almond, breakfast, cookies, healthy, lemon