Aug 28, 2015

Lemon Chia Poppyseed Cookies ~ Plant-based, oil-free and gluten-free!

It had been weeks—possibly even months— since I’d made anything resembling a dessert. Even though we’re pretty high in the mountains, it was still too warm for me to even consider turning the oven on. It sure has been one hot summer. And with our recent move and renovations, I was so physically active (a.k.a. sweating!) that all I ever wanted was fruit or a smoothie. Well, it’s finally cooled off to “normal” temps for these parts, dipping into the 50s at night. Yay! I say “yay” ’cause I get to bake up some yumminess again. You know how I love to bake… plus—big bonus—my new oven is the BOMB! 

I should mention that I used a Meyer lemon for these. Meyer lemons are a cross between lemons and oranges so they’re not quite as sour as regular lemons and have a hint of orange flavor to them as well.

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!

before baking
Ingredients:

~ dry

  • 1 cup blanched almond flour
  • ⅓ cup brown rice flour
  • ⅓ cup potato starch
  • 1 TBS chia seeds
  • 1 TBS poppy seeds
  • ½ tsp baking soda
  • zest of one organic lemon
  • pinch of sea salt (optional)

~ wet

  • 1 flax egg (1 TBS ground flax + 3 TBS water)
  • 2 TBS fresh lemon juice
  • ¼ cup pure maple syrup
  • ¼ cup raw cashew butter

Directions:

  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.
Makes on dozen. Enjoy!

Healthy trails,

6 responses to “Lemon Chia Poppyseed Cookies ~ Plant-based, oil-free and gluten-free!”

  1. juilethebird says:

    Yum! Even though it is still hot here in Texas, I am going to turn my oven on and try these out. Thank you.

  2. Helyn says:

    You're welcome, Julie. Enjoy!

  3. vickyfav says:

    These look delicious. What kind of oven do you have? (getting ready to renovate a kitchen)

  4. Helyn says:

    I got an LG, 5-burner gas range. I love it. Call me crazy but what I love the most is the color inside the oven! It's a deep periwinkle blue. (((sigh))) We got it on sale at HHGregg. Have fun with your reno!!!

  5. Anonymous says:

    Thank you so much for sharing your recipes! Can I substitute something for the potato starch?

  6. Helyn says:

    You're welcome! Yes, you can use tapioca flour, which is also called tapioca starch.

Leave a Reply

Your email address will not be published. Required fields are marked *