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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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Press the dough balls on parchment lined sheet.
Vegan Lemon Cookies with Chia Seeds
Ingredients
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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these, they are so good! Very Morerish. Made your Lemon blueberry pound cake yesterday and its all gone! Love it! Thanks again
Hi RIcha,
Can I use grape seed oil instead of coconut oil? Or something else?
thanks
Such a bright and cheerful little treat. Sounds great!
Richa I am confused! Should the chia seeds have been pre-soaked? I used them dry and my final mixture was sooooo dry, i had to add about an extra 1/4 cup rice milk, plus the juice of a whole extra lemon, plus about an extra tablespoon oil. Even then it was a very dry biscuit dough. I can’t understand how you say you ‘can’ leave out the chia seeds because they soak up so much liquid it would completely alter the texture of the final dough?
Mine are in the oven now – hopefully they will be ok !
They do if they are in liquid, but once the dough is made they absorb little moisture and very slowly. What flour did you use?
I used a sifted spelt. But I put the chia seeds in with the wet ingredients as instructed and maybe I should have got the sugar to dissolve first ?
By the way, they came out pretty well in the end! I might try again with adding the seeds to the wet ingredients at the last minute so they don’t get a chance to suck up all the moisture!
Yes, add the chia seeds in the end. the dissolved sugar will thiken the liquid making it harder to absorb. the chia seeds i have take hours to really hydrate. If yours are hydrating rally quickly, then allow them least amount of time in liquid.
Well, I really “messed with the recipe”. I ground up the chia seeds. I also used a whole peeled lemon & blended it with coconut sugar, omitted the yogurt. Subbed cashew meal for the almond flour (allergy) and used sorghum flour (to make GF). The dough turned out soft and I thought the cookies turned out delicious.
spelt generally will absorb more moisture than all purpose. Start with 3/4 cup and add more if needed.
Thank you, I have been dying to eat something lemony and do not have chia seeds but I see you have said I can make these without them. THANK YOU, for giving the GF option!!! Can’t wait to make this for the Labor day weekend gathering. Will post how it tastes.
Replaced chia seeds with poppy seeds, which also works. Delicious! Thank you so much for another great recipe Richa!
Delicious! Would this recipe also work with ground flaxseed?
you can make these without any seeds.
Just made these and they are so good! Thank you!!
yay!!
These look great Richa. Pinned for later.
Can the refined sugar be replace with other healthier sweetener like maple syrup etc? If so, how much? Thanks.
I use unrefined raw sugar. Maple will add a lot more liquid. Maybe replace the yogurt with maple syrup and add some stevia or 2 tbsp unrefined sugar
Can I replace butter for the coconut oil
yes use vegan butter