Almond Chia Lemon Drops

When life gives you lemons, make limoncello.

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Isn’t that how the saying goes?

Lemon martinis?

No?

Let’s try again.

When life gives you lemons,

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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!

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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.

IT DOESN’T WORK PEOPLE.

ALL CAPS BECAUSE THIS IS SERIOUS BIDNESS.

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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