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Home » Recipes » Breakfast » Paleo Lemon Breakfast Cookies

Paleo Lemon Breakfast Cookies

By Taesha Butler March 30, 2015 (Updated October 15, 2021) 9 Comments

Servings18 cookies
Prep Time15 mins
Cook Time20 mins
Jump to Recipe
5 from 2 votes

These Paleo Lemon Breakfast Cookies are easy to make and so delicious! Vegan and egg-free, these cookies will keep you full and dazzle your taste buds! The perfect healthy breakfast recipe! Gluten free, grain free, refined sugar free.

A stack of healthy and delicious Paleo Lemon Breakfast Cookies with a lemon wedge blurred in the background

Breakfast cookies, you say?

Um, cookies for breakfast? Yes, please!

Now don’t freak out and think I’m suggesting that you eat an Oreo for breakfast (though we all did that at least once during our college days).

These little tasty nuggets are a cross between a cookie and a scone. A scookie? A cone? Let’s just stick with breakfast cookie.  

Ways to enjoy these

Whatever you want to call it, they are tasty little buggers that are travel-sized and go great with a cup of coffee. Yet, I think I would also be able to pass them off as a dessert at any potluck without a complaint.

You can’t go wrong with lemon poppy seed anything when it comes to baked goods.

Even better news. These breakfast cookies are gluten free, grain free, vegan, and refined sugar free. They are mixed entirely in your food processor (high five for fewer dishes!) and are done start to finish in about 30 minutes.

A big stack made of 5 Paleo Lemon Breakfast Cookies with more of them in the background.

Pros to lemon breakfast cookies

So, let’s tally the pros to these poppyseed lemon breakfast cookies:

  • better for you than a Krispy Kreme…by A LOT
  • soft like a scone, delish like a cookie
  • 1 dish dirtied = as good as it gets
  • done fore you can finish your morning coffee
  • easy peasy lemon squeezey (put wholeheartedly intended)

Guys, I’m not really seeing any reason why you shouldn’t be already baking these. Recipe! Here! Go!

Other breakfast recipes you’ll enjoy

  • Whole30 Breakfast Recipes
  • Sweet Potato Breakfast Hash
  • Breakfast Pumpkin Soufflé
  • Vegetarian Breakfast Casserole

Enjoying these lemon breakfast cookies?

If you are enjoying this recipe, sign up to receive my newsletter full of healthy and delicious recipes straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!

A stack of healthy and delicious Paleo Lemon Breakfast Cookies with a lemon wedge blurred in the background
Print Recipe
5 from 2 votes

Paleo Lemon Breakfast Cookies

These Paleo Lemon Breakfast Cookies are easy to make and so delicious! Vegan and egg-free, these cookies will keep you full and dazzle your taste buds! The perfect healthy breakfast recipe!
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: dairy-free cookie recipe, lemon cookies, paleo cookies
Servings: 18 cookies
Calories: 129kcal
Author: Taesha Butler

Ingredients 

  • 2 tablespoons flax meal
  • 6 tablespoons warm water
  • 2 ¼ cups almond meal
  • ¼ cup coconut flour
  • 5 dates pitted
  • ¼ cup coconut oil melted
  • ⅓ cup unsweetened applesauce
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons poppyseeds

Instructions 

  • Preheat your oven to 350 degrees F and line two baking sheets with either parchment paper  or silicone baking mats. 
  • Combine warm water and and flax meal in your food processor. Pulse once to mix and allow 5 minutes for the mixture to “gel”. 
  • Add the dates to the food processor. Blend for 30-60 seconds or until the dates are well chopped (your food processor may shake a bit at first but should stop after a second or two).
  • After the 5 minutes, add the remaining ingredients to the food processor. Blend until the batter is smooth (you may have to scrape down the sides a few times).
  • Using a small cookie scoop or a rounded tablespoon, scoop batter onto the lined baking sheets. Using wet hands, gently flatten the cookie mounds. Bake for 20 minutes or until edges are slightly brown.
  • Enjoy warm, store in fridge up to a week, or freeze.

Notes

  • These breakfast cookies are gluten free, grain free, vegan, and refined sugar free.
  • They are mixed entirely in your food processor (high five for fewer dishes!) and are done start to finish in about 30 minutes.

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 32mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Desserts

Previous Post: « Sweet Potato Breakfast Hash
Next Post: Perfectly Roasted Veggies »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Rachel Ball

    May 29, 2015 at 5:21 am

    I’ve got some flax and poppy seeds to use up, how handy!

    Reply
    • Taesha Butler

      May 29, 2015 at 8:43 pm

      I’m glad I gave you a new way to use those wonderful ingredients

      Reply
  2. DK

    August 9, 2015 at 9:32 pm

    Is it possible to simply substitute regular flour for coconut flour? I have everything except that …please suggest. Thank you so much

    Reply
    • Taesha Butler

      August 29, 2015 at 2:09 am

      Hmmm. I would say no. Coconut flour and wheat flour are not equal subs for one another 🙁

      Reply
  3. Anita Suri

    October 11, 2015 at 11:52 pm

    I like a really strong lemon-y flavor. Do you think these have that? I’m gonna try them later this week. Just debating whether to add extra lemon zest.

    Reply
    • Taesha Butler

      October 13, 2015 at 2:47 am

      I wouldn’t say it has a super strong lemon taste, so go ahead and add some extra zest to make it to your liking:)

      Reply
  4. Sajida

    November 23, 2016 at 5:54 pm

    Can I use rolled oats instead of Almond meal?

    Reply
    • Taesha Butler

      November 30, 2016 at 5:25 am

      No, sorry. They don’t behave the same way in baking.

      Reply
  5. Helena

    September 5, 2021 at 2:42 pm

    5 stars
    I love making a big batch of cookies to enjoy throughout a week – such a life saver!

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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