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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.
These are fabulous! Perfect lemon flavour…not overpowering or barely there which is hard to accomplish (my lemon was big, so more zest…) I know what my Christmas cookie is going to be this year! Thanks Richa =)
I made a double batch of these cookies and they are amazing! Super easy and yummy. The lemon flavour is quite fresh, and the chia seeds make them a bit unique. I might add more lemon the next time I make them just because I like a really strong flavour. I also used a bit extra water. I forgot to add the turmeric this time, but I’ll definitely try adding it next time. Thanks for another amazing and easy recipe, Richa!
These cookies are divine! We made a few adjustments:
We don’t do sugar so we subbed 25 drops of stevia extract instead of ⅓ C of sugar and didn’t roll them in sugar. We also used only 1 C of semiwhole spelt flour instead of 1 C flour + ¼ C almond flour.
Other than that we followed your recipe to a T and they turned out amazing! Easy enough for my three year old to make and it was so fun.
Thank you so much again!
Can i substitute the all purpose flour with gluten free flour in order to make it gluten free?
Yes, see the notes to make it gluten-free or use your own gluten-free blend.
Richa, these turned out absolutely lovely, thank you for the recipe, I will certainly make it again! I had to add a little more flour and also added extra almond flour to get a consistency that was manageable and not too sticky but I guess I also had heaping spoons of yogurt and perhaps a little more lemon juice than asked for… I can’t wait to share these cookies, I’m sure they will be loved!
I’ve made these twice now and each time they are delicious- love the use of chia seeds instead of poppy seeds!
I am getting ready to make these and I may be dense but what is “semi solid” coconut oil?
its not entirely melted and not very solid. You can use solid as well.
Working with a nut allergy… Do you think that we could sub coconut flour for the almond flour? Or do you have another suggestion?
Just add more flour.
I made these yesterday and we loved them. At least half the food we eat comes from your book or website. Thanks and keep up the great work!
Thats awesome!!
I made a gluten free version using a mix of crashed almonds, brown rice flower, GF crushed oats, buckweat flour and arrowroot powder. I used coconut suger as a sweetener. The dough came out too sticky to handle the same way as described in the recipe, even after I had added more flour into the mix. So I just spooned it on the baking sheet and sprinkled with coconut suger. The cookies came out great. 🙂 Absolutely delisious! I’m going to try out more of your recipies. Thank you!
Awesome! the dough would depend on the amount of flours. Almond doesnt absorb as much moisture. You can add 1 to 2 tbsp coconut flour to absorb all the excess moisture.
Perfect, thank you! I’ll experiment with coconut flour next time. 🙂