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Key Lime Breakfast Cookies - 12 Ways - switch up your snack lineup with these easy make ahead breakfast cookies for busy on-the-go mornings. Best of all, these recipes are all gluten free, refined sugar free with nut free, paleo / low carb / keto options.

Key Lime Breakfast Cookies

Key Lime Breakfast Cookies are the best make ahead breakfast recipe for when you don't have much time in the morning. Made from lime juice, coconut chips, and rolled oats, this sweet cookie doubles as a low calorie dessert too.

Course Breakfast, Dessert
Cuisine American
Keyword best breakfast cookies, breakfast cookies, cookies, gluten free, gluten free cookie recipe, healthy dessert recipe, how to make breakfast cookies, key lime breakfast cookies, key lime cookies, lime juice baking recipe
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 12 cookies
Author Kelly

Ingredients

  • 1 large egg room temperature sub with flax-egg for VEGAN
  • 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
  • 1/2 cup coconut oil softened at room temperature
  • 1/2 cup coconut nectar , maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons key lime juice sub with regular lime as needed
  • 2 teaspoons grated lime zest
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup superfine almond flour OR finely ground oat flour
  • 1/2 cup unsweetened shredded coconut
  • 3 1/4 cups old fashioned rolled oats use gluten free as needed
  • 1/4 cup dried coconut chips , optional for garnish

Instructions

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, lime juice, lime zest, salt and baking powder. Beat until combined.
  3. Stir in the flour, followed by the coconut and oats and mix until everything is just combined.
  4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Garnish with dried coconut chips, if desired.

  5. Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
  6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.