Vegan Lemon Cookies with Chia Seeds
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12
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Calories
113 kcal
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Course
Baked Goods
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Cuisine
Vegan
Vegan Lemon Cookies with Chia Seeds
Description
Vegan Lemon Cookies with Chia Seeds start by mixing lemon zest, lemon juice, non-dairy yogurt, coconut oil, and sugar to dissolve the sugar and combine flavors. Flours, baking powder, salt, and chia seeds are then incorporated to form a soft dough, which is chilled before shaping. Small dough balls are rolled in a sugar and salt coating, flattened, and baked until set but still soft inside. The lemon provides brightness, while the chia seeds add a mild crunch and texture contrast.
The cookies have a soft crumb with a delicate lemon flavor enhanced by the sugar coating. They can be made gluten-free using a blend of oat, almond, rice flour, and starch. Storing options include room temperature for two days, refrigeration for a week, or freezing for longer durations.
The dough consistency can be adjusted with extra flour or water/oil to reach a workable texture, and turmeric can be added for a slight color boost if desired.
Ingredients
Wet ingredients:
- lemon zest
- 2 tbsp lemon juice
- 2 tbsp Non-Dairy yogurt or applesauce
- 3 tbsp coconut oil semi solid
- 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
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
- For a gluten-free version, use a mix of oat flour, almond flour, rice flour, and cornstarch totaling one cup.
- Adjust dough moisture by adding 1-2 tablespoons of flour if sticky, or a few drops of water or oil if too dry.
- Chia seeds may be substituted with poppy seeds or omitted if preferred.
- Store cookies at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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