Coconut, Oat, and Chia Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup coconut sugar
- 1 chia egg (1 Tbsp chia seeds, 2 1/2 Tbsp water)
- 1 tsp pure vanilla extract
- 1 cup spelt flour
- 1/4 cup oat flour
- 1 tsp baking soda
- 1/2 tsp salt flakes
- 3 cups unsweetened coconut flakes
- 1 cup rolled oats
Preparation
Preheat the oven to 170C and line a baking tray with parchment paper.
Place the butter and sugars into the bowl of an electric mixer and beat until light and fluffy.
Add the chia egg and then the vanilla, scraping down the bowl as necessary.
Whisk together the flour, baking soda and salt in a separate bowl.
Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed.
Fold in the rolled oats and coconut chips.
Scoop heaped tablespoons and arrange spaced well apart on the baking tray.
Use the back of a spoon to flatten the dough slightly.
Bake for 10 to 12 minutes until deeply golden all over.
Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack.
Notes
Chia seeds are often referred to as a superfood, which means they are relatively denser in nutrients compared to other foods.
They contain fibre, protein, and omega-3 fatty acids that promote slow digestion and a steady stream of energy.
The omega-3 fat, known as ALA, supports thyroid function and hormone balances, helping to keep inflammation low and mood high.
Chia seeds also help regulate blood sugar, brain function, and appetite control, and they contain key minerals like calcium and magnesium as well as all nine essential amino acids.
One serving of two tablespoons contains 4 grams of protein, 11 grams of fibre, and 140 calories.
