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.
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
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