Almond Chia Lemon Drops

When life gives you lemons, make limoncello.


Isn’t that how the saying goes?

Lemon martinis?


Let’s try again.

When life gives you lemons,


MAKE COOKIES.  There.  That’s definitely it.

Those who don’t necessarily share my baking addiction, rejoice; these simple fresh “cook”-ies do not require any cooking at all!


Contrary to how it may appear, I am not flipping you off in the photo above.  A girl’s got midterms and no time to paint her nails. They’re hibernating.  Indefinitely…

Along with my razor and any shreds of dignity I had before I started graduate school.

But I digress…this recipe is a new take on lemon cookies to celebrate the winter –> spring transition. Fresh squeezed organic Meyer lemons come together and mingle with nutty coconut flour, hearty almond meal, and fiber-packed chia seeds to form vibrant little morsels that melt in your mouth.  Sweet and tart…a cookie that speaks to both sides of my soul.  Give them a whirl.  And for the love of Buddha, don’t try to eat just one at a time.



Almond Chia Lemon Drops

Makes about 20 cookies, ~120 calories per cookie

  • 1.5 cups almond meal (NOT almond flour…you can make your own almond meal by grinding blanched whole almonds, or buy some pre-ground shiet)
  • 2/3 cup coconut flour
  • 1/3 cup coconut oil
  • 3 fresh organic lemons
  • 1 T chia seeds
  • 2 tsp vanilla extract
  • 4 T honey or agave nectar
  • 1 tsp sea salt
  • a little sugar and sea salt (optional, but recommended for sprinklin’ and to roll the cookies in)
  • 1/2 cup shredded coconut (optional, but recommended to roll the cookies in)
  1. My food processor was made for ants and is incredibly small, so I had to make these in two batches.  I had to combine all the ingredients (except the last two listed above for garnish) into a medium-sized bowl first, and THEN mix them up a bit with a wooden spoon before I put two separate batches in.  If you have a normal-sized food processor (like a real, live adult), skip the bowl step and just add in all the ingredients straight into the food processor!
  2. Next, get jiggy with the “pulse” button for a bit, and then taaaa-da: the dough is formed!
  3. Roll the dough into small(ish) size drops with your hands and then sprinkle with a little sugar and sea salt.  Put the shredded coconut in a small bowl and roll each drop into the bowl to coat sufficiently. Put the cookies on a plate, not touching.
  4. Refrigerate for at least 15 minutes before serving.  These freeze wonderfully, pee ess.

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