Vegan Lemon Cookies with Chia Seeds

Name: Vegan Lemon Cookies with Chia Seeds
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 serving
Ingredients: zest of a lemon; 2 tbsp lemon juice; 2 tbsp Non Dairy Yogurt; 3 tbsp semi solid coconut oil; 1/3 cup sugar; 1 cup flour; 1/4 cup almond flour; 1 tsp baking powder; 2 tbsp chia seeds; 1/8 tsp salt; 1 tbsp sugar; pinch salt

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5.0

144 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
12
Calories
113 kcal
Course
Baked Goods
Cuisine
Vegan

Vegan Lemon Cookies with Chia Seeds

Danielle Hudson

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One-bowl vegan lemon cookies with crunchy chia seeds are a zesty sweet treat! They're perfect for snacking or weekend baking.

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Ingredients

Servings

Wet ingredients:

zest of a lemon
2 tbsp lemon juice
2 tbsp Non Dairy Yogurt or applesauce
3 tbsp semi solid coconut oil
1/3 cup sugar , unrefined raw or other

Dry ingredients:

1 cup flour (unbleached all purpose or white whole wheat flour), see notes below for Glutenfree
1/4 cup almond flour or use 3 tablespoons all purpose flour
1 tsp baking powder
2 tbsp chia seeds
1/8 tsp salt

for coating

1 tbsp sugar
pinch salt

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Instructions

Add all the wet ingredients to a bowl and mix well until the sugar dissolves. Let it sit for a minute. (Don’t wait for too long, or the chia seeds will absorb all the moisture.)
Add flours and baking powder and salt and mix in until it is a soft dough. Add a good pinch of turmeric for color, if you wish. If the dough is too sticky, add a tablespoon more of flour. If it's too dry, sprinkle in a few drops of water or oil and mix in. Smooth out the dough and Chill for 10-15 mins. Preheat the oven to 350° F.
Take small portions of the dough and roll into a ball. Mix 1 tbsp sugar and a good pinch of salt in a small bowl. Roll the ball in the sugar bowl, then press the ball to a flat cookie on a parchment lined baking sheet. Bake for 10 to 11 mins. Cool for 5 minutes and serve.

Notes

To make these gluten-free, mix 1/3 cup of oat flour, 1/3 cup almond flour, 1/3 cup rice flour and 2 tablespoons cornstarch or other starch. Add 1 cup of this flour instead of all purpose to the cookie and mix in. If the mixture is wet, add 1 to 2 more tablespoons of the blend.
You can use poppy seeds instead of chia seeds or eliminate the chia seeds all together.
Store lemon cookies on the counter for up to 2 days. Refrigerate for up to a week, or freeze for months.
Store lemon cookies on the counter for up to 2 days. Refrigerate for up to a week, or freeze for months.

Nutrition Information

Show Details

Calories 113kcal (6%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Sodium 25mg (1%) Potassium 19mg (1%) Fiber 1g (4%) Sugar 5g (10%) Vitamin C 1.3mg (1%) Calcium 22mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 113 kcal

% Daily Value*

Calories	113kcal	6%
Carbohydrates	15g	5%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	3g	15%
Sodium	25mg	1%
Potassium	19mg	0%
Fiber	1g	4%
Sugar	5g	10%
Vitamin C	1.3mg	1%
Calcium	22mg	2%
Iron	0.7mg	4%