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  • 執筆者の写真Michie

#192 / Lemon chia cookies (vegan & gluten free) / レモンとチアシードのクッキー(ヴィーガン&グルテンフリー)

vegan & gluten free lemon chia cookies
ヴィーガン&グルテンフリー レモンチアシードクッキー















* オーツ麦粉 80g

* アーモンドパウダー 50g

* 葛粉 45g

* ベーキングパウダー 小1

* チアシード 大1

* 塩 小1/8

* レモンの皮 1/2個分

* 溶かしたココナッツオイル 大4

* メープルシロップ 大1.5

* レモン汁 大1 (1/2個分)

オプション レモンアイシング

* レモン, 粉砂糖 (粉砂糖に少しずつレモン汁を加えて、塗りやすい硬さにねる)


  1. オーブンを170度に予熱する。

  2. ボールに粉類、チアシード、塩、レモンの皮を合わせてよく混ぜ、液体を加えて混ぜる。

  3. 塊になったらクッキングシートの上に取り出し、直径3cm程度の棒状に伸ばす。

  4. 1cm幅程度にカットし、クッキングシートに並べる。

  5. 170度のオーブンで20-25分焼く。

  6. お好みでレモン汁と粉砂糖を合わせたアイシングをぬる。


Crunchy gluten-free cookies with a fresh lemon flavor.

You can use oatmeal first roughly powdered in a food processor.

Oat flour can be replaced with rice flour, but the texture will change.

Arrowroot powder can be replaced with potato starch.

You can also change chia seeds to poppy seeds.

Since the temperature is still low right now here, even if I melted coconut oil, the dough will harden while I put together.

So this time, I roll the dough into a stick and cut it.

But as the temperature gets warmer, the coconut oil will melt or be soft and the dough will become looser.

The sweetness is very moderate, so for those who want a sweeter taste, icing is recommended to be spread on the cookies.


Ingredients (for 18 cookies)

* 80 g oat flour

* 50 g almond flour

* 45 g arrowroot starch

* 1 tsp baking powder

* 1/8 tsp salt

* zest of half lemon

* 1 tbsp chia seed

* 4 tbsp coconut oil melted

* 1.5 tbsp maple syrup

* 1 tbsp lemon juice

For lemon icing (optional)

* some powdered sugar and lemon juice

* some lemon zest


  1. Pre-heat oven at 170° C

  2. In a medium bowl add oat flour, almond flour, arrowroot starch, baking powder, salt, chia seeds and lemon zest. Mix all the ingredients well.

  3. Add melted coconut oil, maple syrup, and lemon juice. Mix until combine well.

  4. Once it becomes a ball, remove it onto a parchment paper and roll it into a stick about 3 cm in diameter.

  5. Cut into 1 cm wide and place on parchment paper.

  6. Bake at 170°C for 20-25 minutes.

  7. Drizzle with icing sugar mixed with lemon juice and powdered sugar, and sprincle with lemon zest, if desired.


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