Lemon Coconut Chia Cookies
I absolutely fell in love with these gluten-free lemon cookies the very first time I tried them! Stumbled upon this recipe when I had a pack of chia seeds that was about to expire - what a great find it was. They are gluten-free, dairy-free and require absolutely minimal kitchen/cooking/baking skills. Honestly, it's hard to go wrong with these, even if you don't follow the recipe to a T, they always turn out mouthwateringly good!
- Zest of a lemon
- 2 tbsp fresh lemon juice
- 2 tbsp applesauce
- 2 tbsp honey
- 3 tbsp coconut oil
- 2 tbsp chia seeds
- 1/4 cup finely ground sunflower seeds, flour-like consistency
- 1/2 cup rice flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp turmeric
- dash of salt
- Extra rice & coconut flour for coating
- In a large mixing bowl, add zest of lemon, lemon juice, applesauce, honey and coconut oil. Mix well and then add chia seeds. Mix again.
- One by one, add sunflower seed flour, rice flour, coconut flour, turmeric, salt and baking powder. Mix the dough well – it should not be too dry. Place bowl in fridge for 10 mins
- Meanwhile, line a baking tray with baking paper. In a small plate, sprinkle some rice & coconut flour. Preheat oven to 350 degrees F (180 C).
- Once the dough has chilled, take out and using a tablespoon scoop out dough and shape in small balls. Roll into rice & coconut flour and press flat the dough ball using fingers (making it into a cookie shape). Place each cookie on to baking tray.
- Bake for 8-10 mins, until golden and then transfer to a cooling rack. Allow to cool before enjoying these gooey cookies!
- Store at room temperature for 3-4 days, in the fridge for up to a week, or in the freezer for couple of months.
Per Cookie: 121 calories; 6.3g fat; 11.4g carbohydrates; 2.4g protein; 3g Fibre; 18% DV for manganese; 17% DV for vitamin K; 12.5% DV for copper; 11% DV for phosphorus; 6.6% DV for vitamin E.