Coconut Lemon and Chia Cookies

These cookies are a lemon drizzle cake but on speed. I can’t put into words just how satisfyingly soft, zesty and sweet these are, no matter what I say, I will still fail to do these Coconut Chia and Lemon cookies their deserved justice. If you are looking to spring clean your recipes and make some space for some new ideas, then these are calling your name.

The lemon in these gives the perfect tang without tartness and burning your mouth (yes that has happened to me before), and thanks to the combination of coconut and buckwheat flours and coconut sugar, they are truly cake-y and decadent. If, like me, you enjoy a soft cookie that is both crumbly and soft, perfect alone or paired with toppings, and one that can be eaten both heated or cold, then this recipe has your name written all over it. These not only have the texture spot on, but are also dairy-free, gluten-free, and refined sugar-free, which makes them fit into all of your dietary requirements.

I love them as they are, dunked in oat mylk or smothered in coconut yogurt with a sprinkling of some extra lemon zest. With this recipe, you can be sure that the bake will turn out just fine (no surprise super-size cookies, or the ones that merge into one flat, dry-thing that resembles a shoe sole) and like with all my recipes, you are guaranteed both your body and soul will be fed!

The chia seeds are vital for these cookies to turn out soft, but they also act as the glue and bring all of the ingredients together. Coconut flour is dry in its nature, and requires a lot of liquid in order to avoid something that resembles cardboard – the addition of chia means the liquid can be reduced and the squidgy-ness (lots of made-up words for these cookies) increased. You could alternatively use milled flaxseed – they won’t give the beautiful speckled effect that chia seeds give, the consistency, however, will remain the same.

Ingredients

150g of coconut flour

40g of buckwheat flour

50g of coconut sugar

7 pitted dates (soaked in hot water)

6 tablespoons of coconut yogurt

1/2 cup of oat milk

1/4 cup of coconut water (or use extra oat milk)

Juice and zest of 1 lemon

1 teaspoon of vanilla paste

1/4 teaspoon of bicarbonate of soda

Pinch of sea salt

Method

Preheat the oven to 180℃.

First, combine the chia seeds with 6 tablespoons of water and let them sit. Place the pitted dates in a small bowl and cover with boiling water, and also let them soak.

Next, in a food processor or large mixing bowl combine both flours, sugar soda and salt. Then, gradually add in the soaked chia seeds, dates, yogurt, oat milk (and coconut water if using it), vanilla, lemon juice, and zest. Continue to mix or blend until a smooth cookie dough texture forms.

Line a flat baking tray with parchment paper and divide the dough into even balls, lightly flatten them on the tray and bake in the center of the oven for 16 minutes until lightly browned. They may seem pale, but its best to remove them from the oven else they will dry out.

Wait for the lemon cookies to cool for 15 minutes before tucking into them with friends and family, or on your own! Remember to store them in an airtight container and enjoy them within three days.