Lemon Chia Seed Cookies
The perfect little recipe to lighten up your day! A spring favorite with a healthy twist. These little lemon chia seed cookies taste exactly like your classic lemon poppy seed cookie. I honestly didn’t notice much of a difference between a poppy seed and chia seed. However, I do know that chia seeds have more nutritional value. Chia seeds are considered a super food! They’re a great source of Omega-3 fatty acids and are high in antioxidants. So, I thought it’d be a great swap. In addition to the chia seeds, I personally LOVE anything with lemon incorporated. Lemon is such a bright + citrus flavor that just screams warmer weather is near. I hope you enjoy this recipe with a side of sunshine. It’s the perfect time of year to dive into the lemon flavor.
These cookies are paleo, gluten free and can easily be made vegan!Refer to notes for ingredient swaps and tips.
How to make?
Whats great about these nutritious little lemon cookies is that they’re super easy to whip up. You can literally make these in 30 minutes. All you do is add all your dry ingredients together in a large mixing bowl. Then, whisk together you wet ingredients in a separate mixing bowl. Combine both wet and dry ingredients, stirring until well combined and there you go. Dough is made! Place in the refrigerator to chill for 10 minutes (this step is SUPER important so DON’T SKIP THE CHILLING). Preheat your oven, take out your dough once it’s chilled and roll into little bite sized balls. Bake in oven for 10 minutes, let cool for 5-10 minutes and enjoy!
Ingredients you’ll need:
- almond flour
- coconut flour
- baking soda
- chia seeds
- coconut oil
- vanilla extract
- flax seed
Make sure not to swap out any of the above ingredients until reading through the note section of this post. Each ingredient is crucial to this recipes, flavor, shape and texture. Thanks to the FRESH lemon juice + zest (do not use lemon concentrate), vanilla and honey the flavor of these cookies comes out sweet, summery and light. The almond flour, coconut flour, baking soda and flax eggs really help with the structure/texture of this cookie so make sure to use the exact measurements.
Lemon Chia Seed Cookies
- parchment paper
- baking sheet
- Mixing bowls
- rubber spatula
- 1 flax egg (1 tbsp. flax seed mixed with 2.5 tablespoons water)
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 2 tablespoons chia seeds
- pinch ground sea salt
- 1/4 cup melted coconut oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon fresh lemon zest
- 1/3 cup raw honey
- Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. Make your flax egg by combining 1 tablespoon of ground flax seed with 2.5 tablespoons of water. Whisk for a few seconds until combined and let sit for 5 minutes.
- In a medium sized bowl combine all your dry ingredients. Whisk together the almond flour, coconut flour, baking soda, chia seeds and salt. Set aside.
- In a small separate bowl, combine all of your wet ingredients. Mix together the melted coconut oil, vanilla, lemon juice, lemon zest, honey and flax egg. Mix until well combined.
- With a rubber spatula begin adding the wet ingredients to your dry ingredients, mixing until a sticky, dough like substance forms. Cover and place in refrigerator for 10-15 minutes.
- After dough has been slightly chilled, remove from refrigerator. Using a tablespoon, scoop out cookie dough one at a time and begin rolling into 3 inch (ish) balls. Place each ball on prepared baking sheet and lightly press down creating little cookie dough patties. Place in oven to bake for 10-12 minutes. Let cool for at least 10 minutes before transferring. Transfer to cooling rack and let set for another 5 minutes. Store in an airtight container for up to 5 days.
Did you make this recipe?
I love seeing your recreations of my fun + wholesome recipes!
Until next time,