Lemon White Chocolate Quinoa Hemp Seed Cookies
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These gluten-free vegan Lemon White Chocolate Quinoa Hemp Seed Cookies are made with quinoa flakes, hemp seeds, almond flour, fresh lemon, and topped with creamy yellow dairy-free white chocolate for a healthy lemon flavored dessert 🍋.
Soft, not overly sweet Lemon White Chocolate Quinoa Hemp Seed Cookies are packed with wholesome quinoa flakes and hemp seeds, then finished with a beautiful layer of creamy yellow vegan white chocolate. These adorable lemon-shaped cookies are perfect for spring, Easter, baby showers, afternoon tea, or anytime you’re craving a bright citrus dessert.
Why You’ll Love These Lemon White Chocolate Quinoa Hemp Seed Cookies
If you’re looking for a cookie that’s just as beautiful as it is delicious, these Lemon White Chocolate Quinoa Hemp Seed Cookies deserve a spot on your baking list. They’re tender & bursting with fresh lemon flavor, and topped with a silky layer of naturally colored vegan white chocolate.
Unlike traditional sugar cookies, these cookies are made with nutrient-rich quinoa flakes and hemp seeds, giving them a subtle nutty flavor and extra texture while keeping them completely gluten-free. Pressing the dough into lemon-shaped silicone molds creates an elegant dessert that looks bakery-worthy with surprisingly little effort.
Whether you’re baking for spring celebrations, gifting homemade cookies, or simply want something unique for your next afternoon coffee break, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
- Gluten-free
- Vegan and dairy-free
- Naturally sweetened with maple syrup
- A great way to use wholesome quinoa flakes and hemp seeds
- Bright fresh lemon flavor
- Gorgeous bakery-style presentation
- Perfect for spring and Easter
- Easy to make ahead
- Freezer friendly
Ingredients
Quinoa flakes. Quinoa flakes create a tender cookie while adding wholesome whole grain goodness.
Almond flour. Keeps the cookies soft, delicate, and naturally gluten-free.
Hulled hemp seeds/hemp hearts. Add protein, healthy fats, and a subtle nutty flavor. You’ll want to use hemp hears or hulled hemp seeds (the same thing) which is the soft inner kernel of the seed with the hard shell removed.
Fresh lemons. You’ll use both the zest and juice for maximum bright citrus flavor.
Maple syrup. Naturally sweetens the cookies while keeping them soft.
Vegan butter. Creates that rich, buttery cookie texture everyone loves.
White chocolate chips. Melted dairy-free white chocolate chips and colored yellow, it creates the beautiful glossy lemon tops.
Natural yellow food coloring. I used turmeric powder to keep this recipe dye-free but you can use another plant-based coloring for the prettiest lemon finish.
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What Are Quinoa Flakes?
If you’ve never baked with quinoa flakes before, you’re in for a treat. Quinoa flakes are made by flattening whole quinoa seeds, similar to rolled oats. They have a delicate, flaky texture that’s amazing in baked goods that add great nutrition, plant protein, and a mild nutty flavor. There are a few different brands that make them. You most likely won’t find them in stores, but can purchase on Amazon.
How To Make These Cookies
🍋 I used this lemon shaped silicone mold. You don’t have to use one, you can simply roll the dough into balls and flatten them slightly before baking.
Add the quinoa flakes to a large bowl with the almond flour, hemp seeds, baking powder, salt, and lemon zest. Whisk until well combined.
In a separate bowl whisk together the melted butter, maple syrup, lemon juice, and vanilla.
Combine wet and dry ingredients until a soft dough forms. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 350°F.
Firmly press the cookie dough into each cavity of a lemon-shaped silicone mold. I filled each mold about 3/4 full. Bake for 12-14 minutes until lightly golden around the edges. Allow them to cool completely before removing from the mold. If they start to crack, chill in the fridge for about 30 minutes and retry.
Melt the white chocolate. Add a pinch of turmeric powder or natural yellow food coloring to tint it pale lemon-yellow.
Spread about 1 tablespoon of melted chocolate evenly into each clean lemon mold cavity. Place a baked cookie back into the mold on top of the melted chocolate and gently press down. Freeze for 10-15 minutes. Pop out the cookies & enjoy!
Why Hemp Seeds Work So Well
Hemp Seeds add a subtle buttery, nutty flavor that pairs perfectly with fresh lemon.
They’re also a wonderful source of:
- Plant-based protein
- Healthy fats
- Fiber
- Magnesium
- Iron
- Omega-3 and omega-6 fatty acids
Instead of overpowering the cookies, the hemp seeds add just enough texture to make every bite more interesting.
Tips for Success
- Chill the dough before baking so the cookies hold their shape.
- Allow the cookies to cool completely before removing from the mold and adding the chocolate topping.
- Don’t overbake—they should stay pale with lightly golden edges.
- Freeze just until the chocolate hardens for easy removal.
- Keep them stored in the refrigerator and allow them to sit at room temperature for about 10 minutes to slightly soften the white chocolate top layer before enjoying.
Frequently Asked Questions
Can I use oat flour instead of almond flour?
Yes. Oat flour works well, although the cookies will be slightly less tender.
Do I have to use a lemon mold?
No. You can simply roll the dough into balls and flatten them slightly before baking. The lemon mold simply creates the cute lemon tops.
Can I make these refined sugar-free?
The cookies themselves are refined sugar-free. Use a refined sugar-free vegan white chocolate brand to keep the entire recipe naturally sweetened.
Can I use bottled lemon juice?
Fresh lemon juice provides the brightest flavor and is highly recommended, but if you do use a bottled lemon juice, make sure it’s pure lemon juice.
This Lemon White Chocolate Quinoa Hemp Seed Cookies are definitely a unique cookie flavor, but is one I think you’ll come back to again and again. Don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours!
More Lemon Desserts You’ll Love
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Easy Vegan Lemon Curd (Refined Sugar-Free)
This Easy Vegan Lemon Curd is made with only 5 ingredients and is refined sugar-free! It only takes about 10 minutes to make and is perfect to layer between cakes, pipe into cupcakes or cookies, swirl into ice cream or cheesecake, serve with crepes, pancakes, or waffles, or to make lemon bars or a lemon tart with!
Grain-Free Lemon Cupcakes (Vegan)
These light and fluffy Grain-Free Lemon Cupcakes make the perfect gluten-free, vegan springtime dessert! Grain-free vanilla cupcakes infused with lemon extract and lemon peel and topped with a vegan vanilla frosting.
Easy Lemonade Milkshake (dairy-free)
Inspired by the Chick-fil-A Frosted Lemonade, this easy 2-ingredient, dairy-free Lemonade Milkshake comes together in just minutes and is the perfect refreshing frozen treat to keep you cool on hot summer days! ☀️
Lemon White Chocolate Quinoa Hemp Seed Cookies
- Total Time: 0 hours
Description
These gluten-free vegan Lemon White Chocolate Quinoa Hemp Seed Cookies are made with quinoa flakes, hemp seeds, almond flour, fresh lemon, and topped with creamy yellow dairy-free white chocolate for a healthy lemon flavored dessert 🍋.
Ingredients
- 1 cup quinoa flakes
- 3/4 cup blanched almond flour
- 1/4 cup hulled hemp seeds/hemp hearts
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/4 cup melted vegan butter
- 1/4 cup maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Yellow White Chocolate Topping
- 1 cup dairy-free white chocolate chips
- turmeric powder or natural yellow food coloring
Instructions
- Add the quinoa flakes to a large bowl with the almond flour, hemp seeds, baking powder, salt, and lemon zest. Whisk until well combined.
- In a separate bowl whisk together the melted butter, maple syrup, lemon juice, and vanilla.
- Combine wet and dry ingredients until a soft dough forms. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 350°F.
- Firmly press the cookie dough into each cavity of a lemon-shaped silicone mold. I filled each mold about 3/4 full. Bake for 12-14 minutes until lightly golden around the edges. Allow them to cool completely before removing from the mold. If they start to crack, chill in the fridge for about 30 minutes and retry.
- Melt the white chocolate. Add a pinch of turmeric powder or natural yellow food coloring to tint it pale lemon-yellow.
- Spread about 1 tablespoon of melted chocolate evenly into each clean lemon mold cavity. Place a baked cookie back into the mold on top of the melted chocolate and gently press down. Freeze for 10-15 minutes. Pop out the cookies & enjoy!
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
The number of cookies you get will depend on if you use a mold and which one you use. With the lemon mold I used, I was able to make 7 large cookies.
- Prep Time: 35 minutes
- Cook Time: 12-14 minutes
- Category: Cookies
