Spring has sprung and I don’t know about you but when the seasons change so do my tastebuds! My husband Jonathan and I were walking our dog through Central Park last weekend and the air was light and a little less brisk, I saw buds on trees and even a few daffodils peeking through the dirt; I could see and smell Spring everywhere and then I knew… I had to taste it. When Spring arrives, I crave lighter, fresher foods. A flavor I always seem to gravitate towards is lemon. I love all things lemony and tart! As we finished our walk, all I could think about was what fresh and light Spring treat I could imagine up for us when I got home. How could I create a dessert with benefits?? Something that didn’t negate the long walk I just took but would still fulfill my every craving for something sweet and crunchy.
If you’ve been following me for a while here, you know that every single afternoon without fail, I’m always looking around the house for something sweet to eat with my daily cup of tea (I must have a cup of tea every afternoon, I think my English husband instilled this in me. Ha!) When I returned home, I got straight to baking. That was the day my favorite cookie was born. My Lemon Chia Seed Cookies are crunchy, sweet (but low in sugar), tarte, full of fiber and dare I say may even almost qualify as a Superfood.
The chia seeds in this recipe really take it up a notch and really make this the dessert with benefits of your dreams. They are a star seed; high in omega 3 fatty acids, full of Fiber (soluble fiber, which helps to lower cholesterol, slow digestion which prevents blood sugar spikes) Calcium, Iron, Magnesium and Protein! They are also high in antioxidants and studies have shown that these bitty seeds may protect against heart disease and improve bone and mineral density. These tiny seed yield BIG results!
My Lemon Chia Seed cookies came out of the oven exactly how I had hoped. The most perfect Spring dessert. Light, fresh, delicious (without being overindulgent) and even filled with some added health benefits. The only problem was that my husband Jonathan and my boys Harris and Ellis finished my first batch in one afternoon. Don’t worry, since then, many batches have been made!
This recipe is quick and easy to make (10 minutes to prepare and 15 minutes to bake), won’t make you feel guilty for enjoying a cookie every afternoon, and is the perfect complement to welcoming a light, fresh, new Season.
I hope you welcome Spring in your home and celebrate a new Season with my Lemon Chia Seed Cookies…don’t forget to double the recipe, you won’t regret it. xx Janine
Janine’s Lemon Chia Seed Cookies: Spring Dessert Perfection
Ingredients: Makes 14-16 cookies, preheat the oven to 350 degrees:
Zest of 1 lemon2 Tablespoons lemon Juice 2 Tablespoons nonfat Greek yogurt 2 Tablespoons Chia Seeds (I get mine at Trader Joes) 3 Tablespoons No salt butter (room temperature) 1/3 cup granulated sugar 1/3 cup blanched almond flour (or use regular white flour) 1 cup Spelt flour (or use light whole wheat or regular white flour) 1 teaspoon baking powder Pinch of salt
1 Tablespoon sugar to roll your dough ball before baking
Instructions: In a medium bowl combine the the lemon zest, the lemon juice, Greek yogurt, butter and sugar. Mix well until the sugar is dissolved. In another medium bowl combine the almond flour, the spelt flour, baking powder, pinch of salt. Mix well. Add the Chia seeds to the wet mixture. Combine the wet mixture into the dry mixture. The dough will form but add a drop more flour if you think the dough is too wet. Place the dough in the fridge for 15 minutes to firm up. Make small round balls (use a small ice cream scooper), on a plate – add the 1 Tablespoon of sugar and spread it out, roll each ball into the sugar until well coated. Place each ball onto a cookie sheet pan lined with parchment paper. Press the ball until it’s flat and round. I get 12-14 balls on each baking tray. Bake at 350 degrees for 15 minutes or until the cookies are light golden brown at the edges. Let them cool for 20 minutes and enjoy!