Welcome back to another recipe! 🤗 I created these lemon chia cookies after I bought a “healthy” one at a natural health food store. It cost me about 2 Euros. I looked at the ingredients and thought to myself: “I could probably make these a lot cheaper myself.”
At my first few initial recipe trials, my dear friend came over and had one and she fell in love with them. 🥰 She looked at me and said this is all I want as my birthday present. This was back in April and her birthday is on Monday 😂. I hope this gives you a sense of how gorgeous these cookies are. They are light, crunchy on the outside and soft in the middle. They burst with flavors of lemon and they are not overly sweetened – as I find the cashew meal already adds quite a bit of sweetness.
Why are these Lemon Chia Cookies good for you?
Technically a seed, cashews are part of a fruit mainly native to Brazil and across Asia. They are loaded with Vitamin E, K, and B6. Vitamin E is great for your skin health, whereas Vitamin K supports the clotting of your blood. Vitamin B6 helps with supporting protein metabolization in the body. Cashews also contain important minerals including Copper, Zinc, Phosphorus, Magnesium, Iron, and Selenium. Cashews are considered to be heart-healthy by lowering your blood pressure levels, as well as raising your “good” cholesterol. Furthermore, the Copper and Iron in the Cashews help the body to form and use red blood cells, which amongst others helps to keep our blood vessels, nervous systems and bones healthy.
Ah, chia. These little seeds are actually still relatively new to Germany / Europe but have quickly become a so-called “superfood” over the last few years. Chia seeds are rich in Omega 3 fatty acids, fiber, protein, and antioxidants. Due to this unique combination of fatty acids, fiber and protein chia seeds may lower the risk of heart disease, particularly by reducing blood pressure in people with hypertension. There have also been studies that demonstrate that chia seeds reduce chronic inflammation in your body.
I cannot write this post without shining another star on Lemons – I mean it is in the title of this blog post and also one part of Life & Lemons 😉. Lemons contain bucket loads of Vitamin C, which is not only great for your immunity but also reduces your risk of heart disease and stroke. The citric acid in lemons may also protect against kidney stones by providing a less favorable environment for them to form due to the increase of pH in the urine. Lemons also help with the absorption of plant-based iron, thereby helping to prevent iron deficiency in the body.
How to adapt this recipe to your dietary requirements
These cookies are vegan and naturally gluten-free. If you do have celiac disease be sure to use certified gluten-free oats though. If you want to make this recipe paleo, you could swap the oats with a further 1 cup (120 gr.) of cashews. You may need to add an egg so that the dough binds properly.
And there you have it for this week 🤗I hope you are enjoying these awesome, super-easy-to-pull-together cookies with only a few ingredients you already have at hand. Please do not forget to tag me under @life_and_lemons_foodblog and with the #lifeandlemonsfoodblog on Instagram should you make these or leave a comment below!
Lemon Chia CookiesCourse: DessertCuisine: Gluten-free bakingDifficulty: Easy
These Lemon Chia Cookies are soft in the middle and crunchy on the outside. They are naturally sweetened and burst with flavors of Lemon.
- Dry ingredients
1 and ½ cup (150 gr.) oats
1 cup (120 gr.) cashews
3 tbsp chia seeds
Zest of 2 lemons
Pinch of salt
- Wet ingredients
4 tbsp maple syrup
Juice of 2 lemons, ca. 8 tbsp
1 tsp pure vanilla, liquid
2 – 3 tbsp non-dairy milk
- Heat oven to 180 degrees Celsius (350 Fahrenheit)
- In a small blender grind oats and cashews to flour and add to a mixing bowl along with the chia seeds and salt. Mix well before adding maple syrup, lemon zest and juice and vanilla
- Add non-dairy milk (about 2 – 3 tablespoons) just until the mixture comes together
- Line a baking rack with parchment paper and form cookies with slightly wet hands (you will have to re-wet hands a few times). I also used an ice cream scoop to initially lay out
- Bake for ca. 30 minutes until outside lightly brown and golden. Let cool slightly before ENJOYING!!