Chia Seeds definitely became my favorite pretty quickly after I discovered that it has so many amazing benefits! Its perfect in puddings, smoothies, cookies, homemade ice cream, you name it! It’s amazing for your kiddos and the new school year! Not only does it improve their focus but also gives them a good boost of energy throughout the day!
Lemon Chia Seed Cookies are simply divine for this late august season! Now that the school year officially started, your little ones will be snacking on these munchables after school! One great way to sneak some pretty valuable nutrition into their diet!
The recipe is incredibly easy with simple ingredients! It’s organic and sugar-free!
1. Gather all of your ingredients together. It’ll spare you the headache and make this recipe a breeze.
2. In a medium bowl, mix together the flour, baking powder, and chia seeds.
3. In an electric mixer or a hand held mixer fitted with a whisk attachment, mix together butter and sugar until smooth and fluffy.
4. Add lemon juice, lemon zest, beaten egg, and vanilla extract. Mix until just combined.
5. In three increments, mix in the flour mixture until just combined. Don’t overmix!
6. On a lightly floured surface, gently roll out the cookie dough until 1/4’’ thick. I used a lid of a mason jar to cut out cookie circles, but feel free to get creative and use any shape you’d like!
7. Put them on a cookie sheet and bake for 10 to 15 minutes or until lightly browned and set. These cookies don’t spread much, if at all. So it’s alright if you put them closely together.
8. Once they’re done, let the cookies cool on a cooling rack for about three to five minutes.
9. The lemon icing is totally optional, but you can go ahead and mix together the lemon juice and powdered sugar to your desired thickness.
10. Take out a piping bag and thinly pipe the icing sugar over the top to create a beautiful drizzle!
11. Take pictures, instagram it and enjoy!
*** For this recipe, I used organic coconut sugar. But if you don’t want a hardly noticeable coconutty taste, feel free to use Monk Fruit, Honey, Maple Syrup, or even Sukrin Gold to still stay sugar-free.
*** Also, for this recipe, I did not use regular powdered sugar because it’s still very sugary and very high on the glycemic index. Instead, I used a Monk Fruit Powdered Sugar. It works the same way as regular powdered sugar. You can order yours on Amazon. Definitely recommend.