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Soft, chewy, gluten-free and grain-free Lemon Chia Breakfast Cookies made with almond and coconut flours, naturally sweetened, vegan optional, packed with chia seeds for fiber and omega-3s, perfect for a healthy grab-and-go breakfast or snack.

  • Total Time: 25-27 minutes
  • Yield: 12-15 cookies 1x

Ingredients

Scale
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons chia seeds
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 egg (or flax egg: 1 tablespoon flaxseed + 3 tablespoons water for vegan option)
  • 2 tablespoons coconut oil, melted (use mild flavor)
  • 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 oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, chia seeds, baking soda, and salt until well combined.
  3. In a separate bowl, beat together the egg (or flax egg), melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until fully blended. The dough will be thick and slightly sticky. Let it rest for 5 minutes to allow chia seeds to soak and thicken the batter.
  5. Use a spoon or cookie scoop to portion 1.5-inch rounds of dough onto the lined baking sheet. Gently press each cookie down slightly with the back of a spoon to flatten.
  6. Bake cookies for 10 to 12 minutes until edges turn light golden. Remove from oven and let cool on the baking sheet for 5 minutes.
  7. Transfer cookies to a wire rack to cool completely before serving or storing.

Notes

For extra lemon flavor, add more lemon zest or a few drops of natural lemon extract (reduce juice if using extract)., Use fresh baking soda to ensure good rise and texture., Avoid over-zesting to prevent bitterness., Resting the dough is important to hydrate chia seeds for proper texture., Use mild coconut oil to avoid overpowering the lemon flavor., Pull cookies from oven a minute early for softer texture., Cookies taste even better the next day once flavors develop., Serve with Greek or non-dairy yogurt, smoothies, fruit salad, or a dollop of nut butter for a full breakfast., Add-ins & variations: shredded unsweetened coconut, fresh or dried blueberries, poppy seeds, ground ginger, or swap almond flour for sunflower seed butter for nut-free option., Storage: Store at room temperature in airtight container up to 3 days, refrigerate up to 7 days (bring to room temp before eating), freeze up to 3 months (thaw overnight in fridge or microwave briefly).

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Category: Breakfast, Snack
  • Cuisine: Healthful, Gluten-free, Vegan-friendly

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 90 calories per cookie
  • Fat: Approximately 7g fat per cookie (mainly from almond flour and coconut oil)
  • Carbohydrates: Approximately 7g carbohydrates per cookie (mainly from natural sweeteners and flours)
  • Protein: Approximately 3g protein per cookie (from almond flour and chia seeds)