Can I make these lemon chia breakfast cookies without eggs?

Yes. A flax egg works well as a substitute. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes until gel-like, then use it in place of the egg. The texture will be slightly denser but still holds together nicely.

Why did my cookies turn out dry or crumbly?

This usually comes down to the type of almond flour used or overmixing. Make sure you are using finely ground almond flour, not almond meal. If the dough feels too dry before baking, add one extra teaspoon of melted coconut oil and mix gently. Also, check that your chia seeds are fresh since older seeds absorb less moisture and bind less effectively.

Can I use quick oats instead of rolled oats?

You can, but rolled oats are preferred for better chew and heartier texture in this healthy breakfast cookie recipe. Quick oats produce a slightly softer, less structured cookie. Both work, but the result will be noticeably different.

Soft and Chewy Lemon Chia Breakfast Cookies (Naturally Sweetened and Gluten-Free)

Lemon Chia Breakfast Cookies

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Soft and chewy Lemon Chia Breakfast Cookies that are naturally sweetened, gluten-free, and packed with fiber and protein. A healthy grab-and-go breakfast made with almond flour, fresh lemon, and chia seeds.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

1 1/2 cups almond flour, finely ground
1/2 cup rolled oats (use certified gluten-free oats if needed)
1/4 cup chia seeds
2 tablespoons coconut sugar (or pure maple syrup)
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup melted coconut oil, cooled slightly
1 large egg, room temperature
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, rolled oats, chia seeds, coconut sugar, baking powder, salt, and lemon zest. Stir until evenly blended.
In a separate bowl, whisk together the fresh lemon juice, cooled melted coconut oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Stop mixing as soon as no dry flour remains – do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
Gently flatten each cookie to about 1/2 inch thickness with the back of a spoon.
Bake for 12 to 15 minutes, or until the edges are lightly golden. Centers may look slightly soft but will firm up as they cool.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use finely ground almond flour, not almond meal, for the best soft texture.
Fresh lemon juice and zest are strongly recommended. Bottled lemon juice will not give the same bright flavor.
Do not overmix the dough. Stop as soon as no dry spots remain or the cookies will turn out tough.
For crispier cookies, bake an additional 2 to 3 minutes.
To make vegan, substitute the egg with a flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes.
Standard rolled oats may contain gluten cross-contamination. Use certified gluten-free oats if strictly gluten-free.

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 4 g
Sodium: 115 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 16 mg

Find it online: https://www.benefitiany.com/lemon-chia-breakfast-cookies/