Description
Bright and healthy Lemon Chia Breakfast Cookies that are gluten-free, vegan-friendly (with a flax egg substitution), and sweetened naturally with maple syrup or agave. These cookies combine nutrient-dense almond and coconut flours with chia seeds, lemon zest, and juice for a refreshing morning treat that’s easy to prepare and perfect for on-the-go breakfasts or snacks.
Ingredients
Scale
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
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, chia seeds, baking soda, and salt to evenly distribute the leavening agent and chia seeds.
- Combine Wet Ingredients: In a separate bowl, beat the egg (or prepared flax egg), melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
- Form the Batter: Pour the wet ingredients into the dry mixture and stir thoroughly until a slightly thick and sticky batter forms. Allow the mixture to rest for 5 minutes so the chia seeds can absorb moisture and help bind the dough.
- Shape Cookies: Use a spoon or cookie scoop to form 1.5-inch rounds and place them evenly spaced on the prepared baking sheet. Gently flatten each cookie with the back of the spoon for even baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges begin to turn golden brown, indicating they are cooked through.
- Cool and Serve: Remove from oven and let the cookies cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store for later; flavors improve after a day.
Notes
- For a vegan option, replace the egg with a flax egg made by mixing 1 tablespoon of flaxseed with 3 tablespoons of water and letting it sit for 5 minutes.
- For a sugar-free version, swap maple syrup or agave with monk fruit syrup.
- Allowing the batter to rest lets the chia seeds gel, which improves the texture and binding of the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies have a slightly dense texture due to almond and coconut flour but are perfect for a nutritious breakfast or snack.
