I've officially discovered the perfect cookie for Spring. Cue my lemon chia cookies that are light, refreshing, packed with fiber & protein, and absolutely divine. As with all my recipes, they contain leftover almond pulp which makes them totally grain and gluten free... not to mention refined sugar, dairy, and soy free :)
I can't wait for you to try them!!!
- 2 cups of almond pulp
- 1/2 tsp baking powder
- 1/3 cup maple syrup
- 1/4 cup chia seeds
- Zest of one large lemon
- 1 tsp vanilla extract
- 2 tbsp coconut butter
- 2 tsp almond milk
- 1 tsp maple syrup
Set your oven to 350*F.
Combine the almond pulp, chia seeds, baking powder and salt in a large bowl and mix well. Another option is to put in a food processor.
Add the maple syrup, lemon zest and vanilla extract. Mix until you have the consistency of dough.
Using your fingers, pinch off bits of dough, about a tablespoon each, and roll them into balls between your palms.
Place the balls unto a lined baking sheet, about 2 inches apart. Using the bottom of a glass, or the like, gently press the cookies into discs just over a 1/4 inch thick.
Bake the cookies for 15 minutes, until they're a very pale, golden color, then let them cool completely.
Melt all the ingredients in a small pan over low heat. Whisk constantly until you get a smooth texture. Add a dash more almond milk if needed to thin it out if needed.
Once the cookies are cooled, drizzle with icing and enjoy! They taste great paired with lavender scented almond milk! Perfect for spring.