When Your Mom Brings you Lemons, Make Lemon Chia Protein Cookies

My parents visited from California last week. They drove all the way from LA to St. Louis and brought me lots of goodies from their fruit trees. One of those goodies was a ton of lemons. Perfect in every way, but I’m never going to use the amount that I was given. So I best start baking…

I decided to go with a Lemon Chia Protein Cookie because:

  1. I didn’t have poppy seeds
  2. I wanted a snack size (lower calorie option) versus a bread loaf, which you can slice into a mega-huge piece, accidentally of course
  3. I love adding my protein powder, Designer Protein Lite- Vanilla Cupcake, because it makes it more of a well rounded, nutritious snack, versus just a sugar-spiked treat. Also, my protein powder has a little fiber (4 grams) and tastes great.

I found the recipe on Amy’s Healthy Baking, but had to make a couple of changes, since I didn’t have xantham gum or the correct sweeteners.

  • Instead of xantham gum, I used 1tsp of ground flaxseed
  • Instead of the 2 sweeteners (Swerve and Truvia) that Amy used, I used 2Tbsp of monkfruit, in addition to the agave.
  • Finally, I added a 1/4 cup of applesauce to the recipe because mine was too dry and not sticking together, like a cookie dough should

They turned out AMAZING! Delicious and nutritious! Enjoy 🙂


Lemon Chia Seed Protein Cookies

These healthy cookies are supremely soft and chewy. They’re a lemon-lover’s dream! Store any leftovers in an airtight container for up to 5 days.

Yields: 12 cookies
¼ c (28g) coconut flour (measured correctly)
2 scoops (84g) vanilla protein powder
¾ tsp baking powder
½ tsp xanthan gum
¼ tsp salt
1 tbsp (15g) chia seeds
1 tbsp (3g) lemon zest (about 1 medium)
1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
3 tbsp (45mL) freshly squeezed lemon juice (about 1 medium)
¼ c (60mL) agave
2 tbsp Swerve
2 tbsp Truvia

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 Truvia until completely dissolved. Stir in the coconut flour mixture until completely incorporated. Let the cookie dough rest for at least 10 minutes.
While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet, and flatten to the desired thickness and width. (Between ¼” to ½” is best.) Bake at 325°F for 11-13 minutes. Cool the cookies on the baking sheet for at least 10 minutes before turning out onto a wire rack.
Notes: I have only tried making these cookies with this protein powder. Not all protein powders absorb liquids equally. If the cookie dough looks too dry, add 2 teaspoons of milk at a time until everything comes together. If it looks too wet after letting it rest, add 1 teaspoon of coconut flour at a time until the texture is thicker.

Xanthan gum helps hold the cookies together and make them chewy.

Swerve and Truvia are both no-calorie, Stevia-based sweeteners. You may use all of one or the other, or you may substitute your preferred granulated sweetener instead.

{gluten-free, clean eating, low fat, low calorie, low carb, high protein}



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