These little guys are tender, pillowy and not too sweet. They also have a good dose of extra nutrients from the chia seeds. Go ahead and indulge in this little sweet/sour dessert!

Lemon Chia Poppyseed Cookies [Vegan]

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Cooking Time

20

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Ingredients

Dry

  • 1 cup blanched almond flour
  • 1/3 cup brown rice flour
  • 1/3 cup potato starch
  • 1 tablespoons chia seeds
  • 1 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • zest of one organic lemon
  • pinch of sea salt (optional)

Wet

  • 1 flax egg
  • 2 tablespoons fresh lemon juice
  • 1/4 cup pure maple syrup
  • 1/4 cup raw cashew butter
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Preparation

  1. Preheat oven to 350° F.
  2. Mix the flax with the water and set aside.
  3. Mix all dry ingredients together.
  4. Mix all wet ingredients together, including the flax egg.
  5. Add wet to dry and mix well to combine. I used my hands to mush it all together. The mixture will be very thick and sticky.
  6. Roll dough into golf-ball sized portions and place on lined cookie sheet. Press each one down until they’re about ½” tall.
  7. Bake for 15-20 minutes, until the edges are just barely golden.
  8. Let cool completely before serving.
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