Eggless Lemon and Chia Seeds Cookie with step by step pictures
Once again the magic cookie dough recipe comes to the rescue. Last week I made a big batch to bake different types of cookies and baked 4 types of cookies back to back within an hour! It was a treat for the kids and they enjoyed every bit of those cookies.
Lemon and poppy seeds are an eternally favorite combination but I have used chia seeds here.
The subtle presence of lemon and the crunch from the chia seeds made these cookies absolutely irresistible.
A lemon flavored cookie with the crunch of Chia Seeds
- 200 grams Basic Eggless Cookie dough
- 2 teaspoons Lemon juice / adjust to taste
- 1 teaspoon Chia Seeds
- A few drop Yellow food color
Take all the ingredients in a bowl and mix to combine.Do not over work the dough
Roll out the dough and use a cookie cutter to get the desired shapes.
Transfer it onto a baking tray lined with parchment paper
Bake in a pre heated oven at 180 degrees for 8-10 minutes. The timing will vary with the thickness and size of the cookies
Once the bottom turns light brown, remove the cookies from the oven and transfer onto a cooling rack. It will be soft but will become crisp on cooling.
Step by step method to prepare Eggless Lemon and Chia Seeds Cookie
Take the Eggless Basic Cookie dough in a bowl,add lemon juice, chia seeds and yellow food color.Mix to combine but do not over work the dough.
Roll out the dough and use cookie cutters of your choice to get the desired shapes. Transfer the cookies onto a baking tray lined with parchment paper. Bake in a pre heated oven at 180 degree C for 8-10 minutes.The baking time will vary with the size and thickness of the cookies.
Once the bottom turns light brown , remove from oven and cool on a wire rack. The cookies will be soft as soon as it is out of the oven but will turn crisp on cooling.
Serve / store in air tight containers.
This is part of the Bake-a-thon 2017