Vegan Lemon Cookies with Chia. 1 Bowl, 7 Ingredients. Zesty, Bite size Soft cookies for snaking or weekend baking. Vegan Recipe. Easily Gluten-free, Nut-free
Makes 12 to 14 small cookies
Prep Time5mins
Cook Time20mins
Total Time25mins
Course: Cookie
Cuisine: Vegan
Servings: 12
Calories: 113kcal
Author: Vegan Richa
Ingredients
Wet:
Zest of a lemon
2tbsplemon juice
2tbspnon dairy yogurt or applesauce
2tbspchia seeds
3tbspsemi solid coconut oil
1/3cupsugar, unrefined raw or other
Dry:
1/4cupalmond flouror use more flour
1cupflour(unbleached all purpose or white whole wheat flour), see notes below for Glutenfree
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.
Video
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 tbsp 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 -2 tbsp more of the blend.Sub Chia Seeds: Use Poppy seeds or make them without any seeds. Nutrition is 1 of 12 cookies