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–+ servings
Lemon Chia Breakfast Cookies

Light and Zesty Lemon Chia Breakfast Cookies for All

Delightful Lemon Chia Breakfast Cookies, packed with fiber and healthy fats, perfect for a busy morning or snack time.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Almond Flour Provides a gluten-free base and rich flavor; can substitute with cashew flour.
  • 1/2 cup Coconut Flour Adds fiber and sweetness; measure carefully as it's absorbent.
  • 1/2 cup Chia Seeds Contributes omega-3 fatty acids and acts as a binder.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1 pinch Salt Enhances flavor.
For Binding and Moisture
  • 1 large Egg Or 1 tablespoon of ground flax mixed with 2.5 tablespoons of water for vegan.
  • 1/3 cup Melted Coconut Oil Can be replaced with unsweetened applesauce.
For Sweetness and Flavor
  • 1/4 cup Maple Syrup Natural sweetener that keeps cookies moist; monk fruit syrup is a sugar-free option.
  • 2 tbsp Lemon Juice Essential for bright flavor.
  • 1 tbsp Lemon Zest For extra citrus kick, use more zest.
  • 1 tsp Vanilla Extract Enhances overall flavor.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Cookie Scoop
  • whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, chia seeds, baking soda, and a pinch of salt.
  3. In a separate bowl, whisk together the egg (or flax egg), melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the bowl of dry ingredients and stir until thick and sticky; let the batter rest for 5 minutes.
  5. Use a cookie scoop to portion out 1.5-inch rounds of dough on the baking sheet, spacing them apart, and gently flatten each scoop.
  6. Bake for 10-12 minutes, or until edges are golden brown. Let cool on tray for 5 minutes after baking.
  7. Transfer cookies to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 70mgFiber: 3gSugar: 4gVitamin C: 1mgCalcium: 4mgIron: 2mg

Notes

Store cookies in an airtight container for up to 3 days or in the refrigerator for up to 7 days. For freezing, place in a single layer, then transfer to a freezer container for up to 3 months.

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