Chocolate spiced chia cookies

Chocolate spiced chia cookies

By
From
The Yoga Kitchen
Makes
20
Photographer
Lisa Cohen

More of a macaroon, these cookies aren’t your traditional cookie. Egg has been replaced by chia seeds as the binding agent, so be sure to allow enough time for the seeds to absorb the liquids to help bind the cookies. If you find they won’t stick together, add a little more chia and allow to soak for 10 minutes longer until the dough sticks together.

Ingredients

Quantity Ingredient
250g desiccated coconut
40g chia seeds
120g raw cacao powder
50g ground almonds
1/2 teaspoon fine himalayan salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
pinch ground cloves
75ml filtered water
260g pure maple syrup or coconut nectar
75ml melted coconut oil
1 tablespoon vanilla extract

Method

  1. Preheat the oven to 120°C. Line 2 baking trays (baking sheets) with baking paper (parchment paper). In a large bowl, combine the desiccated coconut, chia seeds, cacao powder, ground almonds, salt, spices and water and mix thoroughly. Add the maple syrup, coconut oil and vanilla extract and stir again until fully combined. Cover with clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes.
  2. Once ready to bake, roll a small handful of the chilled mixture into a cookie-like round, then place on the prepared baking sheets. Alternatively, use an ice-cream scoop to place even amounts onto the sheets. These cookies do not spread while baking, so there is no need to space them too far apart. Flatten each cookie with the tines of a fork.
  3. Bake in the oven for 50–60 minutes or until dried and crisp around the edges but still soft in the middle. Remove from the oven and allow to cool on the baking sheets. Store in an airtight container.
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