Lemon & Chia Cookies (V)
It’s time for these: lemon & chia cookies that give you that lemony zesty-sweet cake satisfaction. I created these when standing in my kitchen and looking at a bowl filled with gorgeous, bright yellow bio organic lemons. What should I do with them?, I wondered. For some reason, it occurred to me that turning them into chewy cookies would be the single most reasonable thing. It turns out I was right.
praise those chia seeds
Even though these seeds are tiny, they have what it takes. Chia seeds are the eatable seed of a plant from the mint family. They are traditionally cultivated in central Mexico and Guatemala and are commercially grown in Central and South America. Chia seeds are hydrophilic, which means that they love water, absorbing up to 12 times their weight when being soaked. These little seeds consist of about 6% water, 16% protein, 42% carbs and 31% fat (omega 3,6 and 9). We also find B vitamins such as thiamin/B1 (which makes your body use carbohydrates as energy) and niacin/B3 (involved in cellular metabolism throughout your body). In addition, chia seeds are rich in dietary minerals such as iron, calcium, magnesium, phosphorus and zinc. They are great to just sprinkle on your breakfast yoghurt or porridge but when soaking them, we make their nutritional goodies easier to digest for our bodies. Now get stirring, people, cause we’re about to bake some cookies!
Prep Time: 10 min
Baking Time: 10-12 min
Total Time: 20-22 min
Servings: one batch (12 cookies)
For this recipe you will need:
1 cup oat flour (I simply use oats and blend them in my nutribullet)
½ cup almond flour
2 tbsp lemon juice
1 organic lemon, zested
2 tbsp chia seeds
2 tbsp yoghurt of choice
2 tbsp coconut oil, room temperature
⅓ cup coconut sugar and more for sprinkling
1 tsp baking soda
pinch of salt
- Preheat your oven to 180°C and line a tray with baking paper.
- In a bowl, combine the oat flour, almond flour, chia seeds, lemon zest, coconut sugar, baking soda and pinch of salt. Roughly stir and then add in the lemon, juice, yoghurt and coconut oil until a sticky cookie dough has formed (you may add a little more lemon juice if needed for consistency). We are looking for a firm texture that you can shape with your hands.
- Take about 1 tbsp of cookie dough and shape into a slightly flat ball. Place on the baking tray and sprinkle with a little bit of coconut sugar. Bake in the oven for 10-12 minutes or until the cookies turn golden brown on top.
- Enjoy the lemony freshness and pour yourself a steaming cup of lemon and ginger tea to fully embrace the theme. We love lemons!