Lemon Chia Cookies

These Lemon Chia Cookies are such a huge hit in my household! I first created them after I bought a store-bought version (that cost me a heck of a lot of money) and really enjoyed them. I had a look at the ingredient list and thought to myself that I could probably create this one myself as well.

And so, I set off to do exactly that. The lemon chia seed cookies are made with just a few simple ingredients and come together super easily. You simply combine oats, cashews, chia seeds, coconut sugar, lemons (zest and juice), maple syrup, vanilla, and non-dairy milk and mix well. Then you add everything to the oven and bake for thirty minutes (or until golden on top) to perfection.

The cookies are light, crunchy on the outside and soft in the middle. They burst with flavors of lemon. The cashew meal also adds an unexpected level of sweetness to them. Simply diving – try it for yourself!! I am sure you could also swap the chia seeds for poppy seeds for lemon poppy seed cookies.

Why are these Lemon Chia Cookies good for you?

Chia Seeds

Ah, chia. These little seeds have quickly become a so-called “superfood” over the last few years. Chia seeds are believed to have originally come from Central America. Chia seeds are a complete form of protein (and they contain a mighty lot for their small size), healthy fat, and fiber. They are also rich in calcium, iron, magnesium, phosphorous, and zinc. Chia can soak up to twelve times its own weight in water. They also have a so-called mucilaginous consistency. Think of it like glue or a gel, it basically binds the seats together. This mucilaginous consistency is also the reason why chia seeds are often-times used as an egg replacement in vegan baking. For a vegan egg, simply mix one tablespoon ground chia with three tablespoons of water.

Chia seeds are also high in antioxidants. The specific ones found in chia seeds may be especially beneficial for fighting free radicals and oxidative stress for relief for both your heart and liver. Chia may also have some anti-cancerous benefits. With this unique combination of antioxidants and fiber, chia may lower your risk of heart disease, particularly by reducing blood pressure in people with hypertension. Last but not least, there have also been studies that demonstrate that chia seeds reduce chronic inflammation in your body. Not too bad for a small mighty seed – am I right 😉?!

How can I adjust these Lemon Chia Cookies to my dietary requirements?

These cookies are vegan and naturally gluten-free. If you do have celiac disease be sure to use certified gluten-free oats. 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. Sadly, due to the nut, this recipe is not nut-free.

Similar Recipes on the Blog

So many delicious cookies and muffins on the blog. Be sure to also check out the following recipes:

• Crunchy Ginger Cookies
• Orange Blueberry Muffins
• Chocolate Hazelnut Brownie Bites
• Strawberry Banana Muffins
• Chewy Pumpkin Spice Chocolate Chip Cookies

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. As always, I would love to hear from you!! Please either leave a comment below and/or rate the recipe. Happy cookie-making!!

Lemon Chia Cookies

5 from 1 vote

Recipe by Ann Robejsek Course: DessertCuisine: Gluten-free bakingDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

These Lemon Chia Cookies are soft in the middle and crunchy on the outside. They are naturally sweetened and burst with flavors of Lemon.

Ingredients

• Dry ingredients

• 1 1 and ½ cup (150 gr.) oats

• 1 cup 1 (120 gr.) cashews

• 1/4 cup 1/4 (38 gr.) coconut sugar

• 3 tbsp 3 chia seeds

• Zest of 2 lemons

• Pinch salt

• Wet ingredients

• 4 tbsp 4 maple syrup

• Juice of 2 lemons, ca. 8 tbsp

• 1 tsp 1 pure vanilla, liquid

• 2 2 – 3 tbsp non-dairy milk

How to

• Heat oven to 180 degrees Celsius (350 Fahrenheit) to top and bottom heat. Line a baking tray with parchment paper.
• For the dry ingredients
• In a small blender grind the oats, cashews, and coconut sugar. Add to a mixing bowl along with the chia seeds, lemon zest, and salt. Mix well
• For the wet ingredients
• Add the maple syrup, lemon 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 gauge the size. Bake for ca. 30 minutes until outside lightly brown and golden. Let cool slightly before ENJOYING!!