Can I make Lemon Chia Breakfast Cookies vegan?

Yes, simply replace honey with maple syrup for a vegan option.

How do I store Lemon Chia Breakfast Cookies?

Store them in an airtight container at room temperature for up to a week or freeze them for longer storage.

Yes, by using almond flour and oats, these cookies are gluten-free and suitable for those with gluten sensitivities.

Absolutely! Feel free to add nuts, seeds, or dried fruits to customize your Lemon Chia Breakfast Cookies.

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the oats, chia seeds, almond flour, salt, and baking soda.
In another bowl, mix the honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, and vanilla extract.
Combine the wet ingredients with the dry ingredients and stir until well mixed.
Scoop tablespoons of the cookie mixture onto the prepared baking sheet and flatten them slightly.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow to cool before serving. Enjoy your healthy cookies!

Ensure that the coconut oil is melted but not too hot to avoid cooking the mixture. Flatten cookies slightly for even baking.