Happy hump day friends! Lately I have been experimenting with so many new cookie recipes on the weekends. As much as I love chocolate, I also have a weakness for anything lemon. I really don’t discriminate when it comes to sweets. One of my favorite cookie flavors has been Lemon Chia Seed. I’ll be sharing that recipe with you today!
Before we get to the recipe, here’s a glimpse into some of my favorite eats from last week!
My famous Caramel Apple Chocolate Chip French Toast bake (or at least famous in my own mind!) was on the menu last week for breakfast. I made 3 batches to have on hand simply for convenience with all of the travel I had last week.
Chicken Parmigiana Calzone using an Outer Aisle Gourmet pizza crust. I had chicken breasts already prepped in the fridge. On one side of the pizza crust, I added the chopped chicken, pasta sauce and low fat mozzarella. I folded the other side of the crust over and added a bit more sauce and cheese on top. I baked it for 12 minutes in the oven at 425 degrees. Easy to assemble and so tasty!
Lemon Chia Seed Protein Cookies
These healthy cookies are so soft and chewy. They’re a lemon lover’s dream! For an extra nutritious boost, I added a tablespoon of chia seeds to the batter. If you don’t have chia seeds, poppy seeds will work just fine for this recipe, but it’s a fun way to add a little extra omega-3 fatty acids to your diet.
- 4 TBS Coconut Flour
- 1 TBS Chia Seeds
- 60 grams Quest Nutrition Multipurpose Mix
- ½ tsp baking powder
- 8 grams Crystal Light Lemonade mix
- ¼ tsp Himalayan sea salt
- 1 egg
- 2 TBS coconut oil,softened
- 2 tsp vanilla extract
- 2 TBS sugar free maple syrup
- ¼ cup lemon juice, freshly squeezed
- 3-4 packets stevia
- Preheat oven to 350 degrees.
- To a larger size bowl, add all of your dry ingredients.
- Add your wet ingredients to a separate medium size bowl.
- Slowly add your wet ingredients into the dry.
- Mix both together. Your batter will be cookie dough like and slightly thick.
- Line a baking pan with parchment paper.
- Using a tablespoon, scoop your batter into cookie shaped mounds on the paper.
- Bake for 10-12 minutes.
- Allow to cool slightly on the pan before moving to a wire baking rack.
- Store leftovers in an airtight container for up to 5 days.
I am obsessed with rice bowls! My BBQ Chicken rice bowl consisted of jasmine rice, cauliflower rice, portobello mushrooms and asparagus. They are truly the epitome of healthy, fresh and fast. Two of my go to BBQ sauces right now are this one and this one.
Halo Top Birthday Cake ice cream for dessert! You have got to try the Birthday Cake flavor! Halo Top has the creamy consistency of ice cream and is sweetened with stevia. I wish I could find it locally. This was well worth the hour long trip to Wegman’s. The things we do in the name of food, right?
That’s it for this week’s roundup. See you back here on Friday!