Chia Cookies

My Chia Cookies are such a humble cookie, with no overpowering flavours and instead delicious morsels of buttery sweetness.
​They are perfect as is, or how I like to enjoy them with a little natural yoghurt to create a fulling breakfast or snack option. 

This recipe also calls for teff flour. 
Teff is traditionally grown in Africa and considered an ancient seed - it's gluten free. 
Despite being a wonderful grain-free alternative, teff is rich in B vitamins and a variety of minerals including calcium, iron, copper, magnesium, phosphorus, manganese, potassium, and zinc.
Is also contains a considerable amount of protein too!

​For the recipe Instagram reel see here. 

Ingredients
2 cups almond meal 
½ cup coconut sugar
½ cup flour (I used teff, but you can also use buckwheat or plain flour)
¼ cup chia seeds
¼ tsp fine salt 
150g butter or coconut oil, melted
1 egg, lightly beaten 
1 tsp vanilla extract 

Method
Pre-heat the oven to 180°c fan and line a tray with baking paper. 

Add the almond meal, coconut sugar, flour, chia seeds and salt in a large bowl - stir until combined. 
Pour in the melted butter or coconut oil, lightly beaten egg and vanilla - mix until a dough. 

Take a heaping tablespoon worth of the dough, roll, then slightly flatten into a cookie shape. 

Bake for 12mins, or until golden.

Allow to cool slightly, before transferring to a wire rack to cool completely. 

Store cookies in an airtight container for up to three days. 

Makes 12 Cookies