Lemon Chia Madeleine Cookies

by Jill Dalton

Lemon Chia Madeline Cookies are fluffy little tea cookies that are light and refreshing and great for dipping as an afternoon pick me up snack. Chia seeds give these little cookies a nice crunchiness and are a great way to get in your Omega 3 fatty acids for the day.

This show was brought to you in part by our sponsor:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Lemon Chia Madeleine Cookies

Print Recipe
Serves: 18 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 29 voted )

Ingredients

1/2 cup (56g) coconut flour
1/2 cup (40g) oat flour
1/2 cup (48g) almond flour
3 tablespoons chia seeds
1 teaspoon baking powder
1/2 teaspoon turmeric
2 teaspoons lemon zest
1 cup (240ml) unsweetened soy milk or plant milk of your choice
3/4 cup (168g) pitted dates
1/2 cup (118ml) lemon juice
1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Add the coconut flour, oat flour, almond flour, chia seeds, baking powder, turmeric and lemon zest to a mixing bowl and mix well.
  3. Add the soy milk, and dates to a blender and blend until the dates are completely pulverized.
  4. Pour mixture into the flour mixture along with the lemon juice and vanilla extract and stir well.
  5. Spoon into silicone Madeline tray. *
  6. Place Madeline tray onto an oven safe cooling rack and place in the oven for at least 25 minutes. 
  7. Take tray out of oven and let it rest for at least 5 minutes before popping cookies out of form. 
  8. Keep in and airtight container in the refrigerator for up to a week. 

*note: if you don't have a Madeline tray, you can spoon batter onto a parchment baking tray.

Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like

11 comments

Emily June 11, 2022 - 4:58 pm

Recipe looks amazing, I am going to try it with poppy seeds instead of chia seeds. I love the mixing bowls you are now using = the ones with handles and pour spout. Do you have a product recommendation on those?

Reply
Jill Dalton June 11, 2022 - 5:01 pm

Here is a link to the bowl set.

Reply
B June 12, 2022 - 1:30 pm

How important is it use the 3 different flours?

Reply
Bri June 14, 2022 - 6:49 pm

I have a nut allergy. If I omit the almond flour what should I use in its place? This recipe looks really delicious

Reply
Jill Dalton June 14, 2022 - 7:19 pm

I think it would still work to use a combination of more of the oat and coconut flour

Reply
mcgala June 17, 2022 - 5:33 pm

Hi, what do you recommend substituting for coconut flour? Thank you!

Reply
Jill Dalton June 18, 2022 - 10:53 am

Almond or cashew flour.

Reply
Maria-Carin June 18, 2022 - 3:57 pm

Thank you 😇

Reply
Sandra June 18, 2022 - 11:15 pm

I never have any luck blending dates adequately. I’d like to substitute maple syrup or date sugar for the dates. Any idea what the ratio would be?

Reply
Lydia June 28, 2022 - 9:21 am

Can I substitute flax for chia as they upset my stomach.

Reply
Jill Dalton June 30, 2022 - 5:47 pm

Hmmm that is a good question that I honestly don’t know. Now sure how they would turn out.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: