Vegan Lemon Cookies with Chia Seeds - 1 Bowl - Vegan Richa (2025)

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 12

Course: Cookie

Cuisine: Vegan

Save

PinPrint

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

• 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.

To make these gluten-free, mix 1/3 cup of oat flour, 1/3 cup almond flour, 1/3 cup rice flour and 2 tablespoons cornstarch or other starch. Add 1 cup of this flour instead of all purpose to the cookie and mix in. If the mixture is wet, add 1 to 2 more tablespoons of the blend.

You can use poppy seeds instead of chia seeds or eliminate the chia seeds all together.

Store lemon cookies on the counter for up to 2 days. Refrigerate for up to a week, or freeze for months.