Lemon Chia Seed Cookies

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I LOVEEE chia seed baked goods. Seriously, I find myself sneaking them into most of my sweet treats. They add a wonderful crunch not to mention a healthy dose of omega3’s, protein, and¬†a bunch of other vitamins and minerals. Currently I’ve been craving anything and everything citrus so I whipped up these lemon cookies using protein-rich teff flour and topped them off with an orange coconut glaze. Take a moment to take all that goodness in!

Teff is a grain that is not used often, however I’m trying to change that (one cookie at a time) because it has so much to offer! First, it is naturally gluten-free and adds a rich, nutty flavor to anything you are baking/cooking. Where I really think this grain shines is it’s high protein content, as well as containing a significant amount of calcium and iron. I’m all about plants packing a power punch ūüėČ

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I kept these cookies breakfast-approved by sweetening them with pureed dates, but couldn’t resist topping them with a sublime coconut citrus frosting. These are a crowd pleasure for your next weekend brunch, or on-the-go snack to answer your mid-afternoon hunger. I do have to disclose that you will want to eat all of the dough before baking these bad boys – you have been warned! Now get baking…

 

Lemon Chia Seed Cookies

2 cups teff flour*
1/3 cup chia seeds
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

15 medjol dates, pitted
1/2 cup almond milk**
3 meyer lemons, juiced
1 Tbsp lemon zest
2 Tbsp coconut butter 

coconut citrus frosting (recipe follows)

*I add two cups of teff grain to my vitamix and blend it into a flour.  You can also buy teff flour at most stores.

** Any plant-based milk will work here

Directions:

  1.  Preheat the oven to 350 F.  Line a baking sheet with parchment paper.
  2. Whisk together the teff flour, chia seeds, baking soda, baking powder, and salt.
  3. In a high-speed blender, add the dates, almond milk, lemon juice, and coconut butter.  Blend until a thick, smooth paste forms.  Add more milk as needed to blend smooth.
  4. Fold the wet ingredients into the dry ones.  Add the lemon zest.  Mix until a dough forms.
  5. Using a melon scooper (or about 2 Tbsp of batter per ball), gently press each ball flat on the prepared baking sheet. ¬†You can keep them close together because they won’t spread out as they cook.
  6. Bake for 15-17 minutes.  Cool on a wire rack for 5 minutes before frosting.
  7. To frost, add a small dollop of the coconut citrus frosting on the top of each cookie and gently spread out.  Once frosted, place in the fridge to solidify.  Store in the fridge in an air-tight container.

 

Coconut Citrus Frosting

1/3 cup coconut butter, warmed

juice of 1 blood orange

juice of 1 meyer lemon

2-3 Tbsp raw honey or agave

*any type of lemon or orange will work, I just prefer these varieties

Directions:

Whisk everything together.

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