This post contains affiliate links. Please see our disclosure policy.
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
While you are here, pls see how we can help people affected by hurricane Harvey, and animals affected. Also check what your local organizations are doing and they might need donations or volunteers. Millions of People affected in floods in South Asia over many countries, over 1400 have dies in floods in India, Nepal and Bangladesh.
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.
Every once in awhile I get a craving for lemon cake or cookies and these were just perfect and so easy. My new “go to” recipe for a quick fix. I didn’t have enough granular sugar (maple sugar in this case) on hand so I reduced the sweetener and used 2 T. maple syrup and 1 T. maple sugar. They still came out fine but i also used whole wheat pastry flour so perhaps it absorbs a bit more moisture than white flour. I also have been using up the “butter flavor” nutiva brand coconut oil that I purchased and I did not enjoy the artificial buttery taste as it overpowered the lemon a bit, but I am sure with plain coconut oil this would not be an issue. I think next time I will make sure I have enough coconut or maple sugar on hand and use a bit more lemon. The balance was perfect in the recipe but I like some extra punch. These are awesome!
Can I use dairy yogurt instead of dairy free yogurt? Thanks
This is like sunshine in my mouth! I will add some turmeric next time so the cookies don’t look so pale. I think my dough might have been a little dry but I didn’t want to risk adding water or oil. The texture and color is like shortbread as I made it, which is delicious too! Very easy, minimal effort, and fantastic results!
awesome! you can add a sprinkle of water to bring it together. the moisture content of the yogurts vary. just add a sprinkle at a time, 2-3 times, so that it isnt too much
How can i store these longer to last for Christmas cookies? Will they grow stale after 2 days?
refrigerate for upto 7 days. The zest can get a stale flavor if left out on the counter longer than a day. The cookies retain their texture in the fridge, so keep them there
Can I use whole wheat flour instead of almond?
yes
I used half chia seeds and half poppy seeds…SO GOOD!!! Also, I didn’t have any almond flour so I just finely crushed up some raw almonds in my ninja. Will definitely be making these cookies again! Thank you for the recipe:)
awesome!
Hi Richa!!!can I omit the baking powder and what alternative shall I use if I can omit the baking powder???
you can use a 1/4 tsp baking soda.
I made this yesterday and they were amazing! I followed the recipe exactly and they turned out perfectly. Highly recommend!
Love these! Just made them with all purpose flour instead of almond and they turned out great! The cookies are soft and delicious, I’ll definitely be making them again!
My whole family loves these cookies. I followed the recipe except for these few changes:
I doubled the recipe ( I have teens)
3 Tbsp refined coconut oil ( I only had that much left or I would have used all refined coconut oil)
3 Tbsp vegan becel
I used apple sauce instead of the non dairy yoghurt
I added Vanilla 2 tsp for the double recipe
I’m going to try the recipe again, and omit the lemon, and add almond extract and chopped up amarena cherries.