Lemon Breakfast Cookies
 
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Cook time
Total time
 
These lemon poppy seed breakfast cookies are bursting with fresh, bright lemon flavor! They are absolutely delicious on their own, but I also love them crumbled on top of Greek yogurt and berries, or as a topping for smoothie bowls! These breakfast cookies are filled with fiber from whole grain oats, healthy fats from nut butter, and packed with protein from protein powder! AND…these have no added sugar! What’s not to love about these?!
Author:
Recipe type: Breakfast, Snack
Cuisine: Gluten-Free, High-protein, Vegan, Plant-based
Serves: 20
Ingredients
  • 1 cup quick oats
  • 1 scoop (40 grams) plant-based vanilla protein powder (I used Vega)
  • ¼ teaspoon salt
  • ½ cup cashew butter
  • 2 tablespoons ground flax + 3 tablespoons water
  • ½ cup applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice (about 2 small lemons)
  • 2 tablespoons lemon zest (about the zest of two small lemons)
  • 2 tablespoons poppy seed
Instructions
  1. Preheat oven to 350 degrees F and line a baking sheet with either a silicone baking mat or parchment paper.
  2. In a small bowl, mix together ground flax + 3 tablespoons water. Set aside.
  3. In a separate larger bowl, mix together oats, protein powder, and salt. Add in wet ingredients: cashew butter, flax egg, applesauce, vanilla extract, lemon juice, and lemon zest. Stir until combined. Then fold in poppy seeds.
  4. Using a small cookie scoop (or simply a spoon), line prepared cookie sheet with cookie dough.
  5. Bake at 350 degrees F for about 12-15 minutes for small cookies. I made 20-22 small cookies using medium cookie dough scoop (1.5 tablespoons), but you could also make about 10-11 larger cookies.
  6. These cookies keep well in the freezer!
Recipe by Audra's Appetite at https://audrasappetite.com/lemon-breakfast-cookies/