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–+ servings
Lemon Chia Breakfast Cookies

Zesty Lemon Chia Breakfast Cookies for a Healthy Start

Lemon Chia Breakfast Cookies are a healthy, gluten-free, and sugar-free way to start your day.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups almond flour substitute with sunflower seed flour for nut-free options
  • 1/4 cup coconut flour use sparingly as it's highly absorbent
  • 1/4 cup chia seeds can replace with flaxseeds if desired
  • 1 teaspoon baking soda ensure freshness for the best rise
  • 1/4 teaspoon salt feel free to omit for a low-sodium version
For Binding and Flavor
  • 1 large egg or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water as a vegan alternative
  • 1/4 cup melted coconut oil substitute with unsweetened applesauce for a lower-fat option
  • 1/4 cup maple syrup swap with monk fruit syrup for a sugar-free variant
  • 2 tablespoons lemon juice opt for fresh juice for superior flavor
  • 1 tablespoon lemon zest adjust to taste for a stronger citrus punch
  • 1 teaspoon vanilla extract this can be omitted if desired

Equipment

  • oven
  • Mixing bowls
  • baking sheet
  • Parchment Paper
  • Whisk
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, chia seeds, baking soda, and salt.
  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. Pour the wet ingredients into the dry mixture, gently stirring until fully combined. Let the batter rest for about 5 minutes.
  5. Using a cookie scoop, portion the dough into rounds about 1.5 inches in diameter and flatten each round gently.
  6. Bake for 10-12 minutes, until the edges turn golden brown. The centers should remain soft.
  7. Let the cookies cool on the tray for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 150mgFiber: 3gSugar: 5gVitamin C: 4mgCalcium: 5mgIron: 6mg

Notes

Use fresh ingredients and allow the batter to sit for better texture. Store cookies in an airtight container for up to 3 days at room temperature or freeze for longer storage.

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