Raw Lemon and Chia Seed Cookies

 These ‘Raw Lemon and Chia Seed Cookies’ are a no-bake style Cookie which are easy to make in one bowl with a handful of ingredients combined together a moulded into cookie shapes. These are gluten-free, refined sugar-free, dairy-free, contain whole-grains, additional protein and a good dose of fresh lemon juice.

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I’ve been meaning to make something Lemony for a while now, pretty much ever since I made my ‘Lemon Mousse Bars’ all those months ago now!

When I think about Lemony recipes, I think of delicious freshness as there is just something about Lemon that just feels refreshing…like a simple slice of Lemon in a glass of ice water, just adds instant freshness. Well these ‘Raw Lemon and Chia Seed Cookies’ are just as I’d hoped they would be; light, refreshing and the perfect balance of lemon.

It’s very rare that I buy actual fresh lemons as part of my Weekly shopping because I always just use bottled lemon juice as many recipes just call for a spoonful for the acidity which is fine when using bottled but if I’m after a full-on lemon flavour, it has to be fresh lemons. Maybe it’s just me but I’m always shocked at the price of lemons…4 lemons is something like a £1, and for a fruit I’m not actually going to eat, but just squeeze and throw away, I feel this is extortionate considering bottled lemon juice lasts a lot longer and is more than half the price!

Anyway, RANT OVER! The fresh lemon is always worth the extra value and it isn’t all that often that I fancy a lemon treat over a chocolate treat so let’s embrace this.

I had many ideas for some Lemon treats but I’ve started off with these ‘Raw Lemon and Chia Seed Cookies’, because I’ve shared Cupcakes, my ‘Lemon Mousse Bars’ and a savoury Stir-Fry, so I think these Cookies are a good place to start. Yup, I did say start, because I have many more ideas for fresh Lemony treats.

Firstly, you’ll be pleased to know, they are very easy to make, require just one bowl to combine the dry ingredients and then you can make a well in the middle to add the wet ingredients, which will save on your washing up. Alternatively you can combine the wet ingredients in a separate bowl until smooth and then combine with the dry ingredients; both methods work. Then stir through the chia seeds, which act as a good binding ingredient but I also used them in place of poppy seeds to create the classic Lemon and Poppy Seed look.

These ‘Raw Lemon and Chia Seed Cookies’ are gluten-free using coconut and almond flours instead, plus I added some protein powder to the mixture because I like to add extra protein wherever possible. The wet ingredients are a combination of maple syrup (make sure to buy a high-quality Grade A pure maple syrup), melted coconut butter and non-dairy milk to create a creaminess perfect for these cookies. Followed by the all-important Fresh Lemon squeezed from one lemon and the zest grated; I also added a few drops of lemon extra for extra lemony flavour.

These ‘Raw Lemon and Chia Seed Cookies’ are the perfect choice for Breakfast, Afternoon or Workout Snacks, being gluten-free, refined sugar-free and dairy-free. They are excellent to store in an air-tight container for 3-5 days or in the freezer for longer term storage to thaw before consuming. You could also add a Lemon Protein Frosting, as I did to some Cookies using a small whisk to combine 1 tbsp plain unsweetened Soya protein, a few drops lemon extract and enough water/milk to make a paste.

Raw Lemon and Chia Seed Cookies

If you love Cookies, you might like to try these:

Double Chocolate Mint Cookies

Double Chocolate Fudgy Cookies

Banana Bread Chocolate Chip Cookies

Semolina and Oat Cobbler Cookies

Raw Lemon and Chia Seed Cookies
Prep time
Total time
Recipe type: Breakfast, Snack
Serves: Serves 12
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup unflavoured protein powder (I use Soya)
  • 3 tbsp maple syrup
  • 3 tbsp melted coconut butter
  • ¼ cup non-dairy milk (I use Soya)
  • Juice and zest 1 lemon
  • Few drops lemon extract
  • 1.5 tbsp chia seeds
  1. In a large mixing bowl, combine the flours and protein powder. Make a well in the middle and add the maple syrup, coconut butter, milk, lemon juice and extract. Combine the mixture together until fully incorporated, and not too wet or too dry; adjust accordingly.
  2. Then stir through the chia seeds and immerse in the mixture.
  3. Place the mixture in the fridge for 30 minutes to an hour.
  4. Then remove and grab 2 tbsp. at a time and roll the mixture into a ball with your hands, then flatten to a cookie shape and then place in a container and repeat with the remaining mixture.
  5. The mixture should make 12 cookies. You can store them in the fridge or freezer.

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