Directions

Preheat your oven to 325°F / 165°C.

Line two baking sheets with parchment paper for easy cleanup and set aside.

In a medium bowl, whisk together the coconut flour, vanilla protein powder, baking powder, xanthan gum, salt, and chia seeds.

Stir in the fresh lemon zest until evenly distributed.

In a separate large bowl, combine the melted coconut oil, room temperature egg, vanilla extract, fresh lemon juice, and granulated sweetener.

Whisk until smooth and well-combined.

Pour the wet into the bowl with the dry .

Mix with a spatula until a thick, cohesive dough forms. The coconut flour will absorb the liquid quickly, so avoid overmixing.

Using a small cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart.

Bake for 11–13 minutes, or until the edges are lightly golden and the centers are set. The cookies will appear soft and underdone in the middle.

Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.

Using a room temperature egg is crucial! It helps the combine smoothly into a uniform batter, preventing the coconut oil from seizing and creating a better cookie texture.

Keep a close eye on these cookies. Coconut flour bakes quickly and can go from perfect to dry in a minute. Pull them from the oven when the edges are just beginning to turn golden for the chewiest result.

After mixing, let the dough rest for 5 minutes. This gives the coconut flour and chia seeds time to fully absorb the liquid, resulting in a better-textured, more cohesive cookie that's easier to scoop.