Description

These Lemon Chia Breakfast Cookies are a bright and healthy way to start your day. Made with almond and coconut flour, chia seeds, and a refreshing hint of lemon, these cookies are packed with nutrition and flavor. Perfect for a quick breakfast or a tasty snack, they are easy to make, gluten-free, and can be adapted for vegan diets by using a flax egg substitute.

Ingredients

Dry Ingredients

1 cup almond flour
2 tablespoons coconut flour
2 tablespoons chia seeds
½ teaspoon baking soda
Pinch of salt

Wet Ingredients

1 egg (or flax egg for vegan option: 1 tbsp flaxseed + 3 tbsp water)
2 tablespoons coconut oil, melted
2 tablespoons maple syrup or agave (for sugar-free: monk fruit syrup)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, chia seeds, baking soda, and a pinch of salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the egg or prepared flax egg, melted coconut oil, maple syrup or agave, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
Combine Mixtures: Add the wet ingredients into the dry ingredients and stir until fully combined. The batter should be thick and slightly sticky. Let the mixture rest for 5 minutes to allow the chia seeds to absorb moisture and thicken the dough.
Form Cookies: Using a spoon or cookie scoop, form 1.5-inch rounds and place them on the prepared baking sheet. Flatten each cookie gently with the back of a spoon to help them bake evenly.
Bake: Bake for 10 to 12 minutes or until the edges turn golden brown. This ensures the cookies are fully cooked yet remain tender inside.
Cool and Serve: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Enjoy fresh or store them; the flavors improve as they meld together over time.

Notes

For a vegan option, substitute the egg with a flax egg (1 tablespoon flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
You can substitute maple syrup with agave syrup or monk fruit syrup for a low-sugar alternative.
Make sure to flatten the cookies slightly before baking to ensure even cooking.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
These cookies are naturally gluten-free and can suit many dietary preferences with appropriate substitutions.