These vegan- and gluten-free lemon chia cake cookies by Hummusapien go far beyond the call of a typical dessert. They are not only the perfect mix of tart and sweet, but they’re also low in calories and sugar, making them the treat to reach for in when your afternoon sweet tooth kicks in.

Flourless Lemon Chia Cake Cookies

Ingredients

For the cookies:

• 1/2 cup (48g) Bob’s Red Mill almond flour
• 1/2 cup (64g) Bob’s Red Mill coconut flour
• 1/3 cup (50g) coconut sugar
• 1/4 cup (40g) Bob’s Red Mill chia seeds
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (114g) overripe mashed banana (1 large banana)
• 1 cup (227g) plain yogurt of choice (I used plain soy yogurt )
• 1/4 cup (59ml) lemon juice
• 1 tbsp (6g) lemon zest
• 1 tsp vanilla extract

For the lemon glaze:

• 1/2 cup (57g) cashews, soaked
• 1 tbsp (13g) coconut oil, melted
• Juice of a large lemon
• 2 tbsp (40g) pure maple syrup
• 2 tbsp (30ml) water
• 1/2 tsp vanilla extract

Directions

Place cashews for glaze in a bowl. Cover with hot water and set aside.

Preheat oven to 350ºF/177ºC. Line a large baking sheet with parchment paper, a Silipat, or spray with cooking spray.

In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, chia seeds, baking powder, baking soda and salt.

In a medium bowl, stir together yogurt, banana, lemon juice, lemon zest and vanilla extract.

Add wet mixture to dry mixture and stir until combined. Let batter sit for 5 minutes. Form rounded tablespoon balls of dough and spread evenly on baking sheet. The batter should be somewhat soft and sticky but should hold together when you roll cookies into a ball. Pat each cookie down lightly with fingers since they will not spread in the oven. Bake for about 23 minutes.

Meanwhile, drain soaked cashews. Place in high-speed blender (I used my Nutribullet) with the rest of the glaze ingredients. Glaze should be completely smooth and creamy. Transfer to a small bowl and freeze until cookies have cooled.

Remove cookies from oven and place baking sheet on a cooling rack. Allow to cool completely.

Use a fork to drizzle glaze over top. You can also put glaze into a plastic baggie, cut off the corner, and drizzle that way. Store cooking in an air-tight container in the refrigerator.

Nutrition Information

Serves: 24 |  Serving Size: 1 cookie 

Nutrition (per serving): Calories: 92; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 10mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 5g; Protein: 3g