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
Units
Scale
- 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