“LeMonk” Low-Carb VEGAN Lemon Cookie Recipe
The ChipMonk Vault is open once more! Today we’re sharing our recipe for delicious, tangy lemon cookies. Light and airy, these “LeMonk” cookies are made with chia seeds and lemon zest that deliver the perfect lemon sensation to your taste buds! Perhaps the craziest thing of all? They’re VEGAN and only have 1g net carb each. Let’s jump in!
“LeMonk” Lemon Cookies
(low-carb, vegan, gluten free, keto and diabetic friendly)
Prep Time: 15 minutes
Total Time: 30 minutes
1/4 cup (57g) Coconut Oil
3/4 cup (120g) Allulose Sweetener (Buy our Allulose / Monk Fruit Blend Here)
1 tsp Vanilla Extract (Most grocery stores sell McCormick which works great)
1 tsp Lemon Extract (Most grocery stores sell McCormick which works great)
1 Tbsp Chia Seeds
3 Tbsp Water
1.5 cups (170g) Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
1 tsp Lemon Zest (you can use a fresh lemon with a grater or just buy dried lemon peel from your grocery store)
Optional: 1 Tbsp of Lemon Juice (this will give it an even bigger lemon flavor). Fresh juice from an actual lemon is best but you can also buy it in a bottle at your grocery store.
Preheat oven to 350 °F
Place your chia seeds into a small bowl. Add 3 Tbsp of water and mix thoroughly. Put in a refrigerated space and let sit for 15 minutes
Microwave the coconut oil for 30 seconds to melt, but it shouldn't be hot or too liquid.
Place the coconut oil into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract, lemon extract, lemon juice (optional), and chia seed mixture, mix together.
In separate bowl, combine dry ingredients (almond flour, xanthan gum, baking powder, and lemon zest)
Using a cookie scooper, place scoops of dough onto a baking pan lined with parchment paper
Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
Let them cool, and serve. Keep in an airtight container.
NOTES / TIPS
Use parchment paper on your oven pan to make clean up quick and easy. Reynolds Wrap works well. Make sure you DO NOT use wax paper as the wax will melt in the heat of the oven and get into your cookies
The cookies will flatten out some in the heat of the oven so don’t press them down too much before baking or they will come out like crispy (but delicious!) pancakes
Here’s the equipment we like to use at home for this recipe:
Baking sheet: Mrs. Anderson's Big Sheet Baking Pan (16 x 22-Inches)
Cookie scoop: Stainless Steel 1.6 inch/ 40 MM ball cookie scoop
Mixing bowls: Pyrex Smart Essentials 8-Piece Mixing Bowl Set
If you’re short on time and would rather just buy some delicious low-carb cookies, head over here and order a box! We can ship directly to you: ChipMonk Products
When prepared via the above instructions, each cookie clocks in at 90 calories, 8g of fat, 2g of protein, and just 1g net carbs. Note: Net Carbs = Total Carbs - Dietary Fiber - Allulose Sweetener.
USEFUL LINKS & ADDITIONAL INFORMATION
If you loved this recipe, check out our other recipes and baking guides on the ChipMonk blog such as:
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