Enjoy a few of these easy, healthy, and delicious Flourless Lemon Chia Cake Cookies as a snack or treat! They’re soft, pillowy and perfect for vegan, paleo, and gluten-free diets.
I have a confession t’make.
I wanted so badly to defy gravity this weekend and do everything except lay face down in a pillow in my fluffy hot bed all day but sometimes the universe has other plans.
And on one of the most beauteous weekends 2017 has yet (not to mention the opening of TRISM!!), the universe just had to bestow upon me a postnasal drip fit for a queen.
It hit me like a tonna bricks Saturday morning. Not even my most favoritest iced coffee and egg sammie could fix it! But listen here. I think this not debilitating but considerably annoying cold of sorts is a lesson in disguise. Sloooooooow down, ya crazy woman.
So I listened to Present Over Perfect on Audible. I watched almost every episode of The Keepers. I ate the best salt and vinegar chips and brownies and Amy’s burritos and chips and salsa. I was forced by the universe to stay in with me myself and I and I actually weirdly enjoyed it. I think the forced slowness was exactly what I needed.
Obviously it’s also about to be that time of the month (thank you, universe) and in addition to my hormones flying in every which direction, I’ve also been having massive cravings. Like I need a spicy dill pickle and I need it right effing NOW. Is a shoe craving a thing? Because I’m salivating over these lace up sandals. And these barely there sandals. I meeeeeean.
And then there’s the sweet and sour cravings. Not like Warheads sour candy (omg who remembers those!!) or sweet and sour chicken, but like sweet lemon cookies.
LIKE LEMON CHIA CAKE COOKIES.
With the creamiest dreamiest lemon glaze made with cashews, of all things. I’ve never met a glaze I didn’t like yet I’ve never actually posted a glazed cookie recipe on the blog. It’s safe to say that I see a lot of cookies and a lot of glaze in my near future.
Lemon poppyseed is very much a thing and seeing as chia seeds look almost identical, I used my fave Bob’s Red Mill chia seeds in these cookadoos.
They’re soft, slightly sweet, pillowy dreamboats kissed with lemon and puffed up like a cloud drizzled with a bright lemon glaze. They’re free of eggs and dairy and refined sugar and refined flour because I ate all those things this weekend and there’s none left for the rest of the world. In case your brain is wondering, I used this coconut flour, this almond flour, this coconut sugar, and this yogurt in this recipe.
When life gives you lemons…make these!
- ½ cup Bob's Red Mill almond flour
- ½ cup Bob's Red Mill coconut flour
- ⅓ cup coconut sugar
- ¼ cup Bob's Red Mill chia seeds
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup overripe mashed banana (1 large banana)
- 1 cup plain yogurt of choice (I used plain soy yogurt )
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup cashews, soaked
- 1 tbsp coconut oil, melted
- juice of a large lemon
- 2 tbsp pure maple syrup
- 2 tbsp water
- ½ tsp vanilla extract
- Place cashews for glaze in a bowl. Cover with hot water and set aside.
- Preheat oven to 350F. Line a large baking sheet with parchment paper, a Silipat, or spray with cooking spray.
- In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, chia seeds, baking powder, baking soda, and salt.
- In a medium bowl, stir together yogurt, banana, lemon juice, lemon zest, and vanilla extract.
- Add wet mixture to dry mixture and stir until combined. Let batter sit for 5 minutes. Form rounded tablespoon balls of dough and spread evenly on baking sheet. The batter should be somewhat soft and sticky but should hold together when you roll cookies into a ball. Pat each cookie down lightly with fingers since they will not spread in the oven. Bake for about 23 minutes.
- Meanwhile, drain soaked cashews. Place in high-speed blender (I used my Nutribullet) with the rest of the glaze ingredients. Glaze should be completely smooth and creamy. Transfer to a small bowl and freeze until cookies have cooled.
- Remove cookies from oven and place baking sheet on a cooling rack. Allow to cool completely.
- Use a fork to drizzle glaze over top. You can also put glaze into a plastic baggie, cut off the corner, and drizzle that way. Store cooking in an air-tight container in the refrigerator.
This post is sponsored by Bob’s Red Mill, one of my favorite brands that I’ve been partnering with for years. Thanks for supporting the brands that make it possible to run Hummusapien! For more yumtastical recipes and a coupon for $1.00 off any product, visit Bob’sRedMill.com.