Lemon Chia Seed Cookies
Updated: Apr 9
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.
Serving Size: 12 cookies
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
¾ cup almond flour
¼ cup coconut flour
½ teaspoon baking soda
2 tablespoons chia seeds
pinch of salt
¼ cup melted coconut oil
¼ teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
½ tablespoon fresh lemon zest
1/3 cup raw honey
1 flax egg (1 tablespoon flax seed mixed with 2.5 tablespoon’s water)
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.
Cooling Process- Because these cookies are made with fine flour they will fall apart easily when warm. So please make sure to let them cool completely before transferring/ eating.
Chia seeds- you can sub chia seeds out for poppy seeds. I honestly felt there wasn’t much of a difference in texture or taste. Chia seeds have more of a nutritional value, but the choice is totally up to you.
Fresh Lemon Juice- DO NOT use artificial lemon juice or lemon concentrate for this recipe. Only fresh lemon juice will work.
Honey- You can swap out honey for maple syrup or coconut sugar. However, the cookies will come out looking more of light brown color.
Flax egg- you can easily sub flax egg for a real egg. Both work great with this recipe.
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Until next time,