Flourless Lemon Chia Cake Cookies

June 14, 2021 / Lyn Jones / 0 Comments

They’re soft, slightly sweet, pillowy dreamboats kissed with lemon and puffed up like a cloud drizzled with a bright lemon glaze made of cashews!
lemon chia cake cookies

Ingredients

For the cookies:
  • ½ cup almond flour
  • ½ cup coconut flour
  • ⅓ cup coconut sugar
  • ¼ cup chia seeds
  • 1 tsp BP
  • ¾ tsp bicarb
  • ¼ tsp salt
  • ½ cup overripe mashed banana (1 large banana)
  • 1 cup plain yogurt of choice
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the lemon glaze:

  • ½ cup cashews, soaked
  • 1 Tab coconut oil, melted
  • juice of a large lemon
  • 2 tbsp pure maple syrup
  • 2 tbsp water
  • ½ tsp vanilla extract

Instructions

  1. Place cashews for glaze in a bowl. Cover with hot water and set aside.
  2. Preheat oven to 160°C (FF). Line a large baking tray with parchment paper, a Silipat, or spray with cooking spray.
  3. In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, chia seeds, BP, bicarb and salt.
  4. In a medium bowl stir together yogurt, banana, lemon juice, lemon zest, and vanilla extract.
  5. Add wet mixture to dry mixture and stir until combined. Let batter sit for 5 minutes.
    Form rounded Tab-balls of dough and spread evenly on baking tray. (batter should be soft & sticky but still hold together when you roll into a ball). Pat each cookie down lightly with fingers, since they will not spread in the oven. Bake for about 23 minutes.
  6. Meanwhile drain soaked cashews. Place in high-speed blender with rest of glaze ingredients – make completely smooth & creamy. Transfer to a small bowl, freeze until cookies are cool.
  7. Remove cookies from oven & place baking tray on a cooling rack. Allow to cool completely.
  8. Use a fork to drizzle glaze over top. You can also put glaze into a plastic baggie, cut off the corner and drizzle that way. Store cooking in an air-tight container in the refrigerator.

    NOTES:
    – The glaze is AMAZING & I’m so glad I used fresh lemon juice. Next time I’ll probably sub the banana for applesauce as it’s pretty flavourful to me.
    – Ideas for what to do with leftover glaze? Porridge

 

Fudgy Black Bean Zucchini Cookies

June 14, 2021 / Lyn Jones / 0 Comments

These decadent Fudgy Black Bean Zucchini Cookies make the best healthy treat! They are chocolatey pillows of glory for your face!  Makes about 14-16 cookies.

Ingredients

  • 1 medium zucchini, grated + water squeezed out
  • 1–15oz can black beans, drained, rinsed, and patted dry
  • 2 Tab almond butter (or nut butter of choice)
  • 4 Medjool dates, pitted
  • ¼ cup cacao powder
  • ¼ cup old-fashioned oats
  • ½ cup coconut sugar
  • 2 tsp vanilla extract
  • 1 tsp BP
  • ¼ tsp salt
  • ⅓ cup chocolate chips + more for topping

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silipat.
  2. Chop ends off and grate zucchini. Place in a sieve or strainer to drain.
  3. Add black beans, almond butter, dates, cacao, oats, coconut sugar, vanilla, baking powder, and salt to a food processor. Process until well-combined.
  4. Add zucchini and process again for another 30 seconds, or until well-combined. Stir in chocolate chips.
  5. Drop spoonfuls of batter onto the baking sheet. The batter will be wet and sticky and that’s okay! Wetting your hands may help. You should have about 14-16 cookies.
  6. Bake for 15 minutes.
  7. Store in an air-tight container in the refrigerator. (I love popping them in the microwave for 10 seconds before eating!)


1 2 3 4 … 12