Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, chia seeds, baking soda, and salt until well combined.

In a separate bowl, whisk the chosen egg (or flax egg for vegan option), melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients, stirring gently until fully incorporated. Let the dough rest for about 5 minutes.

Using a spoon or cookie scoop, portion out about 1.5-inch rounds and place them on the prepared baking sheet, flattening each slightly.

Bake for 10-12 minutes, or until the edges turn golden brown. Let them cool on the tray for 5 minutes before transferring to a wire rack.

Store in an airtight container for up to 3 days at room temperature or refrigerate for 7 days.