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Lemon Chia Breakfast Cookies Recipe

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★★★★★

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.

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

  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

Find it online: https://platedandproud.com/lemon-chia-breakfast-cookies-recipe/