This recipe came into existence after throwing together a bunch of ingredients that I had available one afternoon when I felt like a snack to go with a cup of tea. What followed after one hour in the oven, was an amazing smelling kitchen and a delicious warm snack that was gluten free, dairy free, egg free and refined sugar free! This recipe creates about 10 cookies that are crisp on the outside and chewy on the inside.
2 tbsp LSA (ground linseeds, sunflower seeds and almonds)
1 cup desiccated coconut
1 chia ‘egg’ (1 tbsp chia seeds ground finely and mixed with 3 tbsp water to form a thick gel)
1/4 cup almond milk
2 tbsp pure maple syrup (3 if you like it sweeter)
1 tsp vanilla
Pinch of Himalayan salt
Sprinkle of cinnamon
Preheat oven to 180 degrees Celsius. Prepare a tray lined with baking paper lightly greased with coconut oil.
In a large bowl, mix together the LSA and coconut. Add the almond milk, chia egg, maple syrup, vanilla, salt and cinnamon. Mix well until all combined and the mixture sticks together.
Using a dessert spoon, scoop out the mixture and roll into a 2cm sized ball with your hands. Place onto the lined baking tray and press down to form a cookie shape. Repeat with the rest of the mixture until you have approximately 10 cookies.
Place into the oven for about 1 hour or until golden and crisp all over – you may need to rotate the tray after about 30 minutes, depending on your oven.
Remove tray from the oven and allow to stand for 10 minutes before transferring the cookies to a cooling tray.
Enjoy while warm or store in an airtight container and consume within a a few days.