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Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
Add quick oats to a small food processor. Pulse a few seconds (about 5 seconds) or just until the oats are about half the size as they were.
Transfer the oats to a large mixing bowl.
Drizzle melted coconut oil evenly across. Using a spatula, stir the mixture briskly for about 20-30 seconds, stopping a few times to scrape the sides of your bowl, until all of the oats look slightly moistened with coconut oil.
Add in the lemon juice and zest. Stir until evenly mixed in.
Add in the maple syrup. Mix with your spatula until the oats are evenly coated in syrup and the mixture starts to get clumpy.
Using a 1-tablespoon cookie scoop, pack 1 tablespoon of oat mixture into your cookie scoop. Release onto your prepared baking sheet.
Repeat with remaining mixture, spacing each cookie about 1.5 inches apart.
Lightly wet the back of a metal spoon and use it to press, compact and shape the mixture until it becomes a thin round disk (about ¼ inch thick).
Bake the cookies for about 15-18 minutes or until the surface is lightly browned.
Remove cookies from the oven but don't attempt to move them from the baking sheet until they are fully cooled and set.