Lemons are such a versatile fruit, so why not make some adorable Lemon Chia Cookies that are not only moorish but vegan friendly too.
With lemons a plently at the moment in our household, making them into something sweet is easier than you think.
These Lemon Chia Cookies are so easy to make.
With a quick prep and fast cook time, they are definitely a winner all round. You can whip these beauties up in no time at all .
We love recipes that still taste sweet but without the added calories and overload of sugar. Finding these recipes can be tricky sometimes and often the amount of sugar is so miniscule that you might as well call it savoury. This Vegan Lemon Chia Cookie recipe is not only just the amount of sweetness but with the addition of yoghurt, lemon zest and juice is a light kind of healthier shortbread option and great for in-between meal snacks.
Chia seeds have great nutritional value including good fiber content, great plant-based sources of omega-3 fatty acids, which have numerous health benefits. They’re also loaded with quality protein.
If you want a lemon beverage to go with your Lemon Chia Cookies, you can try out the Homemade Sugar Free Lemonade drink made with monk fruit sweetener here.
These shortbread style Vegan Lemon Chia Cookies are simple and quick to make. With a fresh and light lemon flavour with a hint of sweetness these are a lunch box winner.
- 1/4 cup almond meal
- 1 cup plain flour
- 1 tsp baking powder
- pinch salt
- 1 tabs lemon zest
- 2 tabs lemon juice
- 3 tabs yoghurt coconut or dairy free
- 2 tabs chia seeds
- 3 tabs coconut oil slightly soft
- 1/3 cup sugar raw or unrefined
Combine the almond meal, plain flour, baking powder and salt into a bowl and mix well.
Mix all the remaining ingredients together. Add the dry ingredients to the bowl and mix quickly.
Form into a dough. Add more water if to dry or flour if to wet. Cover and pop into the fridge to rest for 15 minutes.
In a small bow mix 1 tablespoon of sugar and a pinch of salt to combine.
Cover a tray with baking paper and set aside.
After the dough has rested, grab a small portion of the dough (cookie sized) and roll around like a ball in the palm of your hands to combine.
Lightly roll in the bowl of the sugar and salt mix and then pop onto a tray covered with baking paper. Flatten the ball into a cookie size shape.
Cook in a moderate oven 180 degrees Celsius for 10-12 minutes.
Allow to rest for 5 mins then turn out onto a cooling wire rack.
These biscuits are suitable to freeze (if there are any left) for a couple of month. 😍