There's nothing I love more than beautiful AND healthy treats. These chai lemon almond cookies are not only stunning but also vegan, paleo, and gluten-free. The best part? It's a one-bowl recipe.
While you'd never be able to guess, these chai lemon almond cookies are actually healthy! The paleo cookies are made with clean ingredients, most of which you probably already have in your pantry. They're also SO easy to make and require just one bowl and 5 minutes.
The chai spices add a level of depth and comfort and the lemon zest brightens everything up. The cookies are crispy around the edges and chewy in the center, which is ideal in my book!
You need to raid your pantry and get making these cookies. RIGHT. NOW.
They're made with single, minimally processed ingredients:
Almond Flour
Coconut Oil
Maple Syrup
Sea Salt
Vanilla Extract
Spices
Lemon Zest
Why make these lemon chai paleo cookies? They're:
DELICIOUS!
Healthy + made with REAL ingredients
Filling, thanks to almond flour + low carbs!
Free of refined sugar, so you won't get a sugar crash
Guilt-free
Vegan, dairy-free, and gluten-free
Pretty - that's a good enough reason, right!?
How to make the paleo cookies:
- Preheat oven to 350F. In a large bowl, add all of your dry ingredients and mix well with a fork or whisk.
- Next, add the maple syrup, coconut oil, and vanilla extract. It's important that the melted coconut oil is cooled otherwise the cold maple syrup will make it sieze up! Mix to combine with a fork or rubber spatula - a whisk won't work well here.
- Laslty, add the lemon zest and fold in.
- Using a small cookie scoop or tablespoon, roll and drop dough onto ungreased baking sheet. Gently flatten the dough with your hand or with the back of a greased measuring cup.
- Place a pressed flower (or two) on top of each cookie and gently press it down so it adheres to the dough.
- (Optional) Sprinkle each cookie with coconut sugar or sugar of choice. This will give it a nice sheen.
- Bake for 8 to 10 minutes or until edges are slightly golden.
- Allow cookies to cool for 10 minutes before transferring to a wire rack to finishing cooling. Makes 20 cookies.
Where to find pressed flowers:
The pressed flowers add a little glamour, but they're totally optional - the cookies will taste just as good without them! Fun fact: you may actually recognize the flowers from my pumpkin yogurt bowl recipe!
When it comes to finding pressed flowers, I would recommend starting with Etsy. I have not personally purchased pressed flowers from Etsy before, but I have friends that have had positive experiences with it. Just keep in mind that the flowers need to be edible otherwise they can contaminate the food.
You can also make your own pressed flowers, which is what I did here! The traditional way to press flowers involves pressing them between wood or books. This method works really well, but requires planning and 3 to 4 weeks of waiting. Fortunately, I learned of a work-around after searching on Youtube.
I had fresh edible flowers in my fridge that I had purchased from Whole Foods a couple of weeks prior. I learned that you can actually take the fresh flowers and press them in the microwave. Mind blown. Right!?
More vegan cookie recipes you'll love:
Healthy chocolate peppermint cookies
Skillet Chickpea Chocolate Chip Cookie
Lemon Chai Cookies
There's nothing I love more than beautiful AND healthy treats. These chai lemon almond cookies are not only stunning but also vegan, paleo, and gluten-free. The best part? It's a one-bowl recipe.
Ingredients
- 1 cup (105 g) almond flour
- ⅛ teaspoon salt
- ⅛ teaspoon cardamom
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon baking powder
- 2 tablespoons (23 g), melted + cooled coconut oil
- 2 tablespoons (39 g) maple syrup
- ½ teaspoon vanilla
- ½ teaspoon lemon zest
- (Optional) Coconut sugar for sprinkling
Instructions
- Preheat oven to 350F.
- In a large bowl, add all of your dry ingredients and mix well with a fork or whisk.
- Add the maple syrup, coconut oil, and vanilla extract. It's important that the melted coconut oil is cooled otherwise the cold maple syrup will make it sieze up! Mix to combine with a fork or rubber spatula - a whisk won't work well here.
- Add the lemon zest and fold in.
- Using a small cookie scoop or tablespoon, roll and drop dough onto ungreased baking sheet. Gently flatten the dough with your hand or with the back of a measuring cup.
- Place a pressed flower (or two) on top of each cookie and gently press it down so it adheres to the dough.
- (Optional) Sprinkle each cookie with coconut sugar or sugar of choice. This will give it a nice sheen.
- Bake for 8 to 10 minutes or until edges are slightly golden.
- Allow cookies to cool for 10 minutes before transferring to a wire rack to finishing cooling.
Notes
Pressed flowers are optional!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 1g
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