Vegan Lemon Cookies with Chia seeds. 1 Bowl, 7 Ingredients. Zesty, Bite size Soft cookies for snacking or weekend baking. Vegan Recipe. Easily Gluten-free, Nut-free
We got a few days of break from the heat, so I baked these snack cookies! They are zesty, soft, melt in the mouth, citrusy, chewy from the chia seeds, easy and fun.
This summer, I have been craving lemon in muffin form, in chia pudding form, doughnut form (so good!) and pound cake. And of course a lot of Shikanji, which is Indian Lemonade or Limeade with lemon/lime juice, salt, sweetener, kala namak(Indian sulphur black salt), black pepper and cumin. The spiced lemonade is amazingly refreshing and also another use of kala namak.
These cookies also have a great lemony flavor. Make a double batch of these lemon cookies to snack on through the day. Lemon juice and lemon zest (or use lime juice and zest for lime cookies), coconut oil, some non dairy yogurt/applesauce, chia seeds and flour. 7 Main ingredients, 1 Bowl and ready within 30 minutes.
More Cookies from the blog
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- Sunbutter Oatmeal Chocolate Chunk Cookies
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- Chickpea Peanut Butter Cookies
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- GF Molasses Cookies
While you are here, pls see how we can help people affected by hurricane Harvey, and animals affected. Also check what your local organizations are doing and they might need donations or volunteers. Millions of People affected in floods in South Asia over many countries, over 1400 have dies in floods in India, Nepal and Bangladesh.
Press the dough balls on parchment lined sheet.
Vegan Lemon Cookies with Chia Cookies
Ingredients
Wet:
- Zest of a lemon
- 2 tbsp lemon juice
- 2 tbsp non dairy yogurt or applesauce
- 2 tbsp chia seeds
- 3 tbsp semi solid coconut oil
- 1/3 cup (66.67 g) sugar , unrefined raw or other
Dry:
- 1/4 cup (28 g) almond flour or use more flour
- 1 cup (125 g) flour (unbleached all purpose or white whole wheat flour)
- 1 tsp baking powder
- 1/8 tsp (0.13 tsp) salt
- sugar and salt for coating
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 else chia seeds 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 tbsp more flour. If 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 degrees 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. Store on the counter for upto 2 days. Refrigerate for upto a week, freeze for months.
Notes
Nutrition
Richa I made these for a work tea.. everyone avoided them when I said they were vegan and gluten free. Once all the rubbish was eaten and they headed for my cookies everyone was delighted and demanded the recipe 😂 yet another vegan richa win🥰
I made these today and they were excellent! I used coconut sugar instead of regular sugar and added a pinch of turmeric as suggested. Love the texture and the not too sweet or too lemony flavor. The batch made 18 petite cookies. Thanks for a great recipe!
perfect thanks for popping in ♡
Forgot to rate them. SOOOOOOO GOOOOOOOD.
welcome back
I think I’ve made these 27 times. They are a staple in our household. THANK YOU for creating this – and for providing gram measurements!!! I will pass this recipe down to my grandchildren one day (with proper credit, of course!)
that’s lovely
These cookies are fantastic! I make them with erythritol and they turn out perfectly every time. My only question – Richa, how do you manage to blend the coconut oil with the yoghurt and lemon juice without it congealing into solidified hard chunks? Everytime I’ve had to heat up the wet mixture (pre-chia seed) to get the oil to melt and blend into the rest of the wet ingredients. Even room temperature yoghurt and lemon juice have the same effect. It hasn’t harmed my final outcome but it’s a slightly annoying extra step. Any suggestions?
I have made these cookies many times and I love them! Everyone that tries them love them as well. The only thing for me is that it took way longer than 10-11 minutes to be ready!
I forgot to rate this! 5 starts for sure!
Awesome, thank you!
Yay! I hope you enjoyed making them.
My kids and I devoured these cookies. They were light and soft, but they didn’t crumble to pieces. These cookies were delightful . Thank you for sharing. 😊
😃 that’s great, thanks for the 5 🌟
I just made these and they came out really well!
I used lime instead of lemon (cause that is what i had in the house ) and a little less sugar cause I prefer things less sweet.
Thank you for the recipe!
that’s great; thank you so much for the review
Very lemony tasting and just the right amount of chewiness (I used applesauce instead of buttermilk). Very simple to make—thank you!
That’s great Patty, I’m so happy that you enjoyed them.
Delicious! Our household is oil-free, so I omitted the oil and added an extra Tbsp of yogurt and a little water to compensate. The cookies came out nice and chewy. I love the texture with the chia seeds. I will make these again for sure!
so happy that it turned out spectacular. thank you for the 5 stars!
Can I substitute coconut oil with Avocado oil or butter? (i don’t mind dairy). if yes, what quantity?