Lemon Chia Breakfast Cookies Recipe

Introduction

Bright and zesty, these Lemon Chia Breakfast Cookies are a delightful way to start your day. Packed with wholesome ingredients and a refreshing lemon flavor, they’re perfect for a quick breakfast or a healthy snack on the go.

Ingredients

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, whisk together almond flour, coconut flour, chia seeds, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the egg or flax egg, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry mixture and stir until fully combined. The batter will be thick and sticky. Let it rest for 5 minutes to allow the chia seeds to absorb moisture.
5. Step 5: Use a spoon or cookie scoop to form 1.5-inch rounds and place them on the prepared baking sheet. Gently flatten each cookie with the back of a spoon.
6. Step 6: Bake for 10–12 minutes, until the edges turn golden. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: Serve fresh or store for later. These cookies are especially delicious the next day as the flavors develop.

Tips & Variations

• For a nut-free option, substitute almond flour with oat flour or sunflower seed flour.
• Add a handful of blueberries or white chocolate chips for extra flavor and texture.
• Use fresh lemon zest for the brightest flavor and make sure to avoid the bitter white pith.
• Letting the batter rest is important to soften the chia seeds, improving the cookie’s texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a toaster oven or microwave before serving for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, this recipe is naturally gluten-free when using almond and coconut flours. Just ensure all your ingredients are certified gluten-free for safety.

How do I make a flax egg?

To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens before adding it to your recipe.

Lemon Chia Breakfast Cookies Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

These Lemon Chia Breakfast Cookies are a healthy and delicious way to start your day. Made with nutrient-packed almond and coconut flours, chia seeds, and a refreshing hint of lemon, they deliver a satisfying texture and bright flavor. Suitable for a vegan option using flaxseed, they are naturally sweetened with maple syrup or agave, making them perfect for a wholesome breakfast or snack.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, chia seeds, baking soda, and a pinch of salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the egg or prepared flax egg together with melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until fully combined into a slightly thick and sticky batter. Let the batter rest for 5 minutes to allow the chia seeds to absorb moisture and thicken the mixture.
5. Form Cookies: Use a spoon or cookie scoop to portion out 1.5-inch rounds onto the prepared baking sheet. Gently flatten each round with the back of a spoon for even baking.
6. Bake: Place the baking sheet in the oven and bake for 10–12 minutes, or until the edges turn golden and the cookies are set.
7. Serve or Store: Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy them fresh or store in an airtight container; flavors deepen if left overnight.

Notes

• For a vegan option, replace the egg with 1 tablespoon flaxseed mixed with 3 tablespoons water and allow it to gel before mixing.
• Use monk fruit syrup instead of maple syrup for a sugar-free variation.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These cookies are naturally gluten-free and grain-free, perfect for those with gluten sensitivities.
• Chilling the dough before baking is optional but can help maintain shape.

Keywords: Lemon Chia Cookies, Breakfast Cookies, Gluten-Free Breakfast, Healthy Cookies, Vegan Option, Grain-Free Cookies