Flourless Lemon Chia Cake Cookies


LEMON CHIA MUFFINS (low carb + gluten free)

Video taken from the channel: The Toasted Pine Nut


Low Calorie LEMON Chia Protein Cookies

Video taken from the channel: The Protein Chef


Flourless Lemon Almond Cake

Video taken from the channel: Simply Recipes


BIA017 LEMON CHIA OAT MUFFINS (flourless breakfast muffins, gluten-free and dairy-free)

Video taken from the channel: BISDAK IN AMERIKA



Video taken from the channel: Hungry Elephant


Lemon Chia Seed Muffins (Paleo, Gluten-free, Low-carb)

Video taken from the channel: Living Healthy With Chocolate


Soft Lemon Cookies Melt in your mouth

Video taken from the channel: TheCooknShare

In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, chia seeds, baking powder, baking soda, and salt. In a medium bowl, stir together yogurt, banana, lemon juice, lemon zest, and vanilla extract. Flourless Lemon Chia Cake Cookies.

Ingredients. For the cookies: 1/2 cup (48g) Bob’s Red Mill almond flour; 1/2 cup (64g) Bob’s Red Mill coconut flour; 1/3 cup (50g) coconut sugar; 1/4 cup (40g) Bob’s Red Mill chia seeds; 1 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (114g) overripe mashed banana (1 large banana). These Flourless Gluten-Free Vegan Lemon Chia Seed Cookies are the perfect spring and summer dessert cookie. I substituted the traditional lemon/poppy. Ingredients for 4. 2/3 c/65g almond meal/flour.

3 Tablespoons/40-45g granulated sugar/granulated sugar substitute such as Xylitol, Erythritol, monk fruit sweetener. 1 Tablespoon/12g whole chia seeds. 1 Tablespoon/6g coconut flour. 1 teaspoon/4g baking powder. 1/4 teaspoon lemon extract.

1 egg. Instructions. preheat your oven to 175 celcius or 347 farenheit. whisk together the sugar and margerine until combined. Now add the non dairy milk, lemon juice/zest, vanilla extract, apple sauce, chia seeds, spirulina and turmeric. Now whisk everything together. Preheat oven to 350F.

Line a baking sheet with a silipat or spray with cooking spray. Mash banana in a medium bowl. Add almond butter, chia seeds, cacao powder, stevia, vanilla,baking soda, and salt.

Stir well to combine. Fold in cranberries and optional chocolate chips. Using wet hands, roll dough into about 10 balls.

In a small mixing bowl, stir together your dry ingredients (oat flour, baking soda, salt). In a large mixing bowl, whisk together your sugar, applesauce and coconut oil. Add your lemon juice, lemon zest, milk, vanilla, and eggs, and whisk together until everything is well combined. In a small bowl, whisk together the coconut flour, protein powder, baking powder, xanthan gum, salt, chia seeds, and zest.

In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the lemon juice and agave. Mix in the Swerve and.

To make a keto lemon poppy seed cake, use these ingredients and instructions below. The ingredients1/2 cup coconut flour, 1 cup unsweetened applesauce, 1/2 teaspoon baking soda, 1/4 cup sugar free maple syrup, 1/4 cup almond butter, 1/4 tsp vanilla extract, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 4 large eggs. Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or a cookie sheet. In a large mixing bowl, combine all your ingredients and mix until well combined. If you use the egg-free option, start with 3 tablespoons of ground chia seeds.

If the batter is too thin, add the extra tablespoon.

List of related literature:

Preheat oven to 350°F. Combine the chia seeds, flour, cinnamon, nutmeg, baking soda, and salt and mix with a wire whisk.

“YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management” by Michael F. Roizen, Mehmet Oz
from YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management
by Michael F. Roizen, Mehmet Oz
Scribner, 2010

In a large bowl, whisk together the almond flour, granulated sweetener, protein powder, poppyseeds, lemon zest, baking powder, and salt.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

Cook a serving for twenty minutes over medium heat, then remove from the heat and stir in two to three tablespoons almond butter, a pinch of sea salt, one tablespoon chia seeds or unsweetened coconut flakes, half a teaspoon vanilla, and one teaspoon cinnamon.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

Whisk sugar and eggs in large bowl to light lemon color; stir in lemon zest, anise seeds, and vanilla.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

For the cookies, mix the coconut, almond flour, cocoa powder and baking powder together in a mixing bowl.

“Low Carb is LEKKER” by Inè Reynierse
from Low Carb is LEKKER
by Inè Reynierse
Penguin Random House South Africa, 2015

Using about 3 tablespoons coconut mixture per cookie, form into 2-inchdiameter mounds on prepared baking sheets, spacing about 2 inches apart.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Add 1 cup slivered almonds and continue to bake for ½ hour longer, or until mixture is thoroughly dry and light brown in color.

“Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition” by Gene Logsdon, Jerry O'Brien
from Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition
by Gene Logsdon, Jerry O’Brien
Chelsea Green Publishing, 2009

In a small bowl or large glass measuring cup, whisk together the oil, granulated sugar, vanilla, lemon juice, and hibiscus milk until combined.

“Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible” by Erin Gardner
from Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible
by Erin Gardner
Atria Books, 2020

This recipe is also unique in that it uses chia seeds.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Preheat the oven to 350°F. In a medium bowl, combine the coconut, almonds, flaxseed, raisins, cinnamon, ginger, nutmeg, salt, vanilla bean seeds, and coconut oil.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I tried making these. I didn’t have any Xanthan Gum or protein powder so I left those out. After about 8 minutes in the oven, I checked on my cookies and saw that they had all melted into a pudding which evenly covered the tray.

    I took the tray out of the oven, scraped what should have been cookies off with a spatula and into a bowl, added about 3 tbs more flour, another tbs of lemon zest, a bit more sweetener and was able to reshape this into cookies.

    The second time around they held their shape but, unfortunately, I didn’t like how they tasted. The flavor was lemon-y and the chia seeds did add an interesting texture (being slightly crunchy), but the overall taste was bland. The cookies were sweet so I don’t think the absence of sweetener was the problem.

    To those who’ve made these: How did yours turn out?

  • Thank you i really did like the way you took us stepe by stepe with the limon cookies.am going to try making them.can you tell me where did you buy your cookies sheet the one that you don’t have to butter it

  • Hello again dear Adrina, the last time my wife made the lemon pie with great results, today it was my turn with these muffins and I have to tell you that the result was excellent. The recipe is very precise in: times, quantities and heat, since no ingredient stands out, all are integrated very well and in the end one gets a real bread but without gluten and without damaging health. The most surprising thing is that it is very simple and if you knew what I appreciate the simple way, that is a result of love. I congratulate you and your team for the great effort, the quality of the recipes, the explanations, videos and your website, there is no doubt that you are endowed with a great gift to convey good nutrition that truly cares for health. All the research we have done to improve our health has paid off and in you with your recipes and videos we have found a great ally. God bless you and you are in our prayers.

  • I love this recipe, but there was not enough mixture to make 6 muffins so I used a small cake tin instead. Turned out much better. Thank you.

  • After I made this & the chocolate cake & loved both of them you are officially my go to girl for gluten free healthy baking,I can’t thank you enough ��

  • I have a question. First of all your recipes are to die for. But I wanted to know for the egg substitution can you use a flax seed egg

  • I made this yesterday, taste so lemonade and I LOVE IT. My husband likes it as well. I put the dough for about 1H in the fridge but it was sticky still so I added a bit fluor & 1tsp of corn fluor then I put it back to the fridge for another 1H. The dough is easier to handle if you chill it for a few hours in the fridge I think. Next time I want to bake with less sugar so I can taste the lemon even more ����

  • By far, your channel is the trusthfully healthiest channel I have ever come across on YouTube. Thank you for staying true to the word paleo gluten free grain free dairy free like you would advertised. By the way, studies has been made on honey bees eating cooked honey and died instantly. There goes to show the quality of honey for human consumption after being cooked. Plus, who want to pay so much money for raw and in the end having to cook and kill the microbial

  • Can someone who made these tell me if this is a very sweet cookie? I want to make it for my mom but she doesn’t like things too sweet. Will it ruin the recipe if I cut the sugar?

  • In place of lemon I used an orange,I am so obsessing over these cookies… Thank you so much!my fiancé is always fussing me to bake them ��������recipe to keep

  • Hi Adriana! I’m Olivia from Brasil. Made these muffins for the second time today and I don’t know what I could be doing wrong. The first time I doubled it and follow the cup measurements. The batter came out too liquidy and the muffins turned out with an eggy texture. This time I didn’t double the recipe and followed the measurements by the weight. With 2 eggs the batter was already liquidy, so I omitted the 3rd. Then I added 1 and 1/2 tbsp more of coconut flour to try to reach the consistency of the batter on the video. The muffins came out eggy again.:( Could it be the coconut flour? Do you know what else I could try? Increase the amount of tapioca flour (polvilho doce)?

  • I’ve made these several times eliminating the powdered sugar and passed the recipe on to several people, who then passed it on to several people. I think these have to be my all time favorite which was also the feedback I received.

  • Hi adriana, l love your recipes.
    With the lockdown l don’t have access to coconut milk, can l sub it for butter milk/regular milk��

  • Thank you for sharing this recipe. I’m excited to bake this lemon cookies because I never tried to taste this. Hope to learn more from you. Your recipes are all good. God bless.

  • love the videos and the recipes, you seem a little stiff though. your beginning videos arent like that. thats meant to be constructive so no offense.
    Keep up the good work!

  • Thank you so much, this video helped me a lot. I made those cookies and it tasted really good. My brothers tried some as well and they loved it too!

  • Thank you so much for this recipe. I only saw it 3 weeks ago and I’ve already baked these 4 times now and 3 of those times were double amounts. They are the best cookies I’ve ever tasted and they sure do melt in your mouth. Yum yum yum.

  • I have a silicone mat, I find that they dont cook as good as parchment paper, I turn my oven up by 15 degrees to help my item bake.

  • I ended up making this and recipe and love it except I used poppy seeds. Adriana can you make a red velvet cookies or blueberry muffins?. I’m always looking for new recipes to try. Thanks:)

  • I had to put in extra flour because I think I added a little too much lemon juice, but it still came out perfect. My mom, dad and boyfriend all loved it sooo much. Thank you:)

  • You pastry chefs out there.Why do my cookies turn out flat and when they come out of the oven look like pancakes.My batter is also pretty sticky

  • I love your lemon cookies will definitely be making some today as I have guests coming on holidays so I’ll get plenty of compliments on them. Delicious plus ��������������‍♀️

  • Hi, I’m in California, and we have a tangerine tree that’s overloaded, so I tweaked your recipe for lemon cookies and used tangerines and they came out great!!!! Thanks!!!

  • Dude, first of all, congrats, great recipes. Question on the itens you bake, isnt true that we can t heat isolate protein so they can lose the protein in it?

  • These looked so delicious and easy to make, however i found it impossible to roll out the dough, even after having left in fridge one hour and even after having added extra flour. i even put the bowl in the freezer, out of desperation. almost gave up but somehow managed to make the balls and get into oven. they just merged into one flat pancake. Please can somebody help me, i feel quite down as after viewing all the positive comments, i thought i’d be able to manage the recipe. upside: tasted delicious, just didnt look very good. any help/tips, greatly appreciated. PS i’m in Ireland we dont have cup measures, but i bought some from shop so i dont think that was my problem.

  • Soooooo let’s talk about how yummy these cookies are. I made them today and they were enjoyed by my 6 children and husband. These are the first low carb treat that I’ve made that EVERYONE enjoyed! I used monk fruit and did not have any lemon zest but they were still delicious!

    I have been doing what I eat in a day videos for the last two weeks and I will be sure to provide the link for these cookies for my end of the week video. Thank you for such an awesome recipe!

  • Hello I try to do the recipe today and I follow the instructions exactly but when I try to do the cookies after I take them from the fridge it was veeeeery sticky…total disaster
    I was so disappointed please tell me the reason why..

  • They are delicious but the lemon juice is too much.. they are too sour, so if you want to make this recipe, I recommend to use half of a lemon instead of 1 whole lemon juice!

  • Thank you for the recipe. It’s a great sharing as I have no idea what to do with the lemon we had besides making lemonade and mixed juices. I sure want to try and share your recipe to others.

  • O. M. G.!!! I just made these cookies and when I tell you these cookies are delicious, that’s what I mean. I added a sprazzle of butter extract

  • A) what if you don’t have a lemon or lemon extract handy, I do technically have lemon juice in the little lemon shaped bottle, however. And B) is there a way to make these crispy or more crispy than they are?

  • I made this, using almond flour instead of tapioca flour & a low carb sweetener. OMGOSH! I’m not a baker (my muffins usually come out dry, despite following directions to the T) but these came out moist & so good!

  • I’m from the UK and made these as they looked easy.
    All ok up to rolling them into balls. Mixture was very sticky and runny, so I ended up doing like a tray bake, which was nice.
    I maybe need to put a bit more flour in to stiffen the mixture.

  • I’m really wanting to make this again but rather utilize the coconut flour I have..can you please make a revision or offer any tips on subbing coconut flour into this recipe??It would be so much appreciated!!

  • I am not try to be mean, and I love those idea, but why all those vegan and raw food eater influencers aging so badly, those winkle….and skin look so dry. So will this kind of life style really going to make us beautiful inside and outside? I am not try to hurt anybody ‘s feeling, just by observations on all those raw food influencer, really worry if I start my life style like this will I aging this bed s well

  • Second time making these and both times they have all melted into one big cookie which we had to cut up.
    The second time we left them in the fridge overnight too.
    Any idea what we are doing wrong?

  • Made these last night, so good! Took it a step further and whipped up a topping made with lemon, cream cheese, heavy whipping cream, and monkfruit.

  • These are soooo good! Made them now two times and my hubby is loving it. I make 24 of these with the same amount of dough… just so we have more to munch on:)

  • Hey Chef, I saw your protein banana bread video, and I am trying to think of a way to make into a lemon loaf. I think it would taste amazing topped with your icing/frosting. Do you think you could make on and post it? Thank in advance man. Your recipes are the most sensible recipes when it comes to calories. Keep it up!

  • Finding you! Was so great, in trying a healthier life style but I can’t stop my sugar cravings but your recipes show me that there are healthier and sugarless options ❤️

  • Made this and the dough was too wet, more like a batter. Found out later that 1 1/2 cups of flour is not 180 grams as per your recipe but 225 gms. I had used 180 grams of flour. Next time I will use 225 gms of flour. Also 175 C burnt the bottoms of the cookies of the first batch. I baked the rest at 150 C and they were OK. But this might just be my oven.

  • in your description, you have 2 scoops of protein powder listed twice. was that a mistake? i didn’t see you mention it twice in the vid

  • these look awesome!! i love chia seeds! do you have some strawberry recipes for the spring/summer? i’ve been finding really flavorful ones lately and usually eat them with cottage cheese.