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Vegan Lemon Cookies with Chia seeds. 1 Bowl, 7 Ingredients. Zesty, Bite size Soft cookies for snacking or weekend baking. Vegan Recipe. Easily Gluten-free, Nut-free
We got a few days of break from the heat, so I baked these snack cookies! They are zesty, soft, melt in the mouth, citrusy, chewy from the chia seeds, easy and fun.
This summer, I have been craving lemon in muffin form, in chia pudding form, doughnut form (so good!) and pound cake. And of course a lot of Shikanji, which is Indian Lemonade or Limeade with lemon/lime juice, salt, sweetener, kala namak(Indian sulphur black salt), black pepper and cumin. The spiced lemonade is amazingly refreshing and also another use of kala namak.
These cookies also have a great lemony flavor. Make a double batch of these lemon cookies to snack on through the day. Lemon juice and lemon zest (or use lime juice and zest for lime cookies), coconut oil, some non dairy yogurt/applesauce, chia seeds and flour. 7 Main ingredients, 1 Bowl and ready within 30 minutes.
More Cookies from the blog
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Press the dough balls on parchment lined sheet.
Vegan Lemon Cookies with Chia Seeds
Ingredients
Wet ingredients:
- zest of a lemon
- 2 tbsp lemon juice
- 2 tbsp non dairy yogurt, or applesauce
- 3 tbsp semi solid coconut oil
- 1/3 cup sugar, , unrefined raw or other
Dry ingredients:
- 1 cup flour, (unbleached all purpose or white whole wheat flour), see notes below for Glutenfree
- 1/4 cup almond flour, or use 3 tablespoons all purpose flour
- 1 tsp baking powder
- 2 tbsp chia seeds
- 1/8 tsp salt
for coating
- 1 tbsp sugar
- pinch salt
Instructions
- Add all the wet ingredients to a bowl and mix well until the sugar dissolves. Let it sit for a minute. (Don’t wait for too long, or the chia seeds will absorb all the moisture.)
- Add flours and baking powder and salt and mix in until it is a soft dough. Add a good pinch of turmeric for color, if you wish. If the dough is too sticky, add a tablespoon more of flour. If it's too dry, sprinkle in a few drops of water or oil and mix in. Smooth out the dough and Chill for 10-15 mins. Preheat the oven to 350° F.
- Take small portions of the dough and roll into a ball. Mix 1 tbsp sugar and a good pinch of salt in a small bowl. Roll the ball in the sugar bowl, then press the ball to a flat cookie on a parchment lined baking sheet. Bake for 10 to 11 mins. Cool for 5 minutes and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello richa!!omg these look delicious. Do you think i can use coconut flour instead of almond? Or any other flour, i run out of almond flour. Thank you
just use more regular flour
Hi Richa, I had never baked anything with citrus before, and these were truly a sight for sore eyes. The taste and texture are interesting, I substituted basil seeds for chia and added 3 tbsp of lime juice. I plan to increase the lime juice to 4 tbsp next time and also increase the sweetness. Thanks for this great recipe!
great! also add more zest for a stronger lime flavor as the juice gets diluted.
Hi can I use Coconut cream instead of the yogurt? Yogurt is not so easy to find in Sout Africa.
Thanks for your easy recipes.
yes, that should work
Amazing recipe, cant wait to try. Question: for gf option use 1 cup of gf flour mix you gave mentioned in notes plus 1/4 cup almond flour correct?
yes
H, can I use spelt flower?
yes. the color will be darker
made these and they are so good! made them with gluten free flour and came out perfectly, very easy & would totally make again!
Awesome!
Made this for Christmas cookies for my vegan granddaughter. They were all gone very quickly by everybody!! This was a hit. Will definitely be making these frequently.
Richa, thank you for this perfect recipe. I have just one question. Can we replace coconut oil with any other oil like canola or olive oil? I used 1/2 cup of almond flour instead of 1/4, and replaced AP flour with whole wheat flour.
What do you mean by semi solid? Is that liquid coconut oil?
not entirely melted and not entirely solid. Like soft solid. a bit here and there will work just fine
Made this for Christmas cookies for my vegan granddaughter. They were all gone very quickly by everybody!! This was a hit. Will definitely be making these frequently.
Richa, thank you for this perfect recipe. I have just one question. Can we replace coconut oil with any other oil like canola or olive oil?
Awesome! yes canola or safflower will work
Hello Richa can I substitute the coconut oil – maybe with applesauce? I don’t do oil 🙁
Omit the oil, there is already moisture from yogurt so if you add apple sauce, it will make muffins.
Hey ! I just made them with rice flour and a bit of coconut flour, used coconut sugar and added fresh ginger + cardamon ! Look forward to try they are in the oven right now, looking great 😀
Thanks for the recipe !
I massively messed these up. For the sugar I used agave and my mixture was so wet, do I added more flour but it was still so sticky. Final result was a rubbery doughy mess :'( will try again with normal caster sugar instead of the agave!!
sugar is dry, so agave will not work as a substitute. You can substitute the non dairy yogurt with equal amount of agave and add a bit of stevia for additional sweet.
Yeh it was such a silly mistake! My fault for trying to bake too late at night and not reading the recipe properly! Thank you, I will give it another go 🙂