Vegan Lemon Cookies with Chia Cookies
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 cookiesServings: 12
Calories: 113kcal
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 sugar , unrefined raw or other
Dry:
- 1/4 cup almond flour or use more flour
- 1 cup flour (unbleached all purpose or white whole wheat flour)
- 1 tsp baking powder
- 1/8 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
To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add 1 cup of the flour and mix in. If the mixture is wet, add 1 -2 tbsp more of the blend or oat flour.
Sub Chia Seeds: Use Poppy seeds or make them without any seeds.
Nutrition is 1 of 12 cookies
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 19mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1.3mg | Calcium: 22mg | Iron: 0.7mg