Preheat a convection oven to 350°F (175°C) and line a heavy-gauge baking sheet with a silicone mat or parchment paper.

In a primary mixing bowl, whisk together the rolled oats, almond flour, chia seeds, baking soda, and sea salt until homogenous.

In a secondary bowl, emulsify the maple syrup, melted coconut oil, egg, lemon zest, lemon juice, and vanilla extract.

Integrate the wet emulsion into the dry ingredients using a spatula until a thick dough forms.

Allow the dough to rest at room temperature for 5 minutes to facilitate the hydration of the oats and chia seeds.

Using a #40 scoop, portion 12 equal mounds onto the prepared baking sheet and compress slightly to form 2-inch discs.

Bake for 10 to 12 minutes or until the internal structure is set and the base edges exhibit light browning.

Remove from heat and allow cookies to cool on the baking sheet for 10 minutes to complete the carry-over cooking process before transferring to a wire rack.