Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. Make your flax egg by combining 1 tablespoon of ground flax seed with 2.5 tablespoons of water. Whisk for a few seconds until combined and let sit for 5 minutes.
In a medium sized bowl combine all your dry ingredients. Whisk together the almond flour, coconut flour, baking soda, chia seeds and salt. Set aside.
In a small separate bowl, combine all of your wet ingredients. Mix together the melted coconut oil, vanilla, lemon juice, lemon zest, honey and flax egg. Mix until well combined.
With a rubber spatula begin adding the wet ingredients to your dry ingredients, mixing until a sticky, dough like substance forms. Cover and place in refrigerator for 10-15 minutes.
After dough has been slightly chilled, remove from refrigerator. Using a tablespoon, scoop out cookie dough one at a time and begin rolling into 3 inch (ish) balls. Place each ball on prepared baking sheet and lightly press down creating little cookie dough patties. Place in oven to bake for 10-12 minutes. Let cool for at least 10 minutes before transferring. Transfer to cooling rack and let set for another 5 minutes. Store in an airtight container for up to 5 days.
Notes
Cooling Process- Because these cookies are made with fine flour they will fall apart easily when warm. So please make sure to let them cool completely before transferring/ eating.Chia seeds- you can sub chia seeds out for poppy seeds. I honestly felt there wasn’t much of a difference in texture or taste. Chia seeds have more of a nutritional value, but the choice is totally up to you.Fresh Lemon Juice- DO NOT use artificial lemon juice or lemon concentrate for this recipe. Only fresh lemon juice will work.Honey- You can swap out honey for maple syrup or coconut sugar. However, the cookies will come out looking more of light brown color.Flax egg- you can easily sub flax egg for a real egg. Both work great with this recipe.