na.blackmilkmag.com
New recipes

Chia seed cookies recipe

Chia seed cookies recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies

These soft wholemeal cookies are studded with chia seeds for a healthy spin on a decadent tasting treat. Dairy free to boot!

6 people made this

IngredientsMakes: 18 cookies

  • 165g wholemeal flour
  • 150g brown soft sugar
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 50ml sunflower oil
  • 1 tablespoon margarine
  • 1 egg

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Combine flour, sugar, chia seeds and baking powder in a bowl. Make a well in the centre and add the oil, margarine and egg; stir till well combined.
  2. Take balls of dough and place on a parchment lined baking tray. (Sprinkle with cinnamon, if liked.)
  3. Bake in a preheated 200 C / Gas 6 oven for 15 to 20 minutes. Remove from oven and cool on a wire rack.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (0)


Prep time: 40 mins

Cook time: 20 mins

Total time: 60 mins
Serves: 12 cookies
Dietary preferences: Vegetarian, Vegan, Nut-free

Ingredients:

  • ¼ cup apple sauce
  • ¼ cup chia seeds
  • 1 cup rolled oats
  • ½ cup whole-wheat flour
  • 2 tsp baking powder
  • 2 bananas, mashed
  • 1 tbsp 100% pure maple syrup
  • 2 tbsp coconut oil, melted

Method:

1. Preheat the oven to 175C/350F and line a baking tray with baking paper.
2. Combine the apple sauce and the chia seeds in a large bowl and leave for about 30 minutes until the mixture has thickened.
3. In a separate bowl, combine the oats, whole-wheat flour and baking powder.
4. Add the mashed banana, maple syrup and coconut oil to the chia seed mixture then add the dry ingredients and mix well to combine.
5. Place spoonfuls of the cookie mixture onto the prepared baking tray and flatten slightly.
6. Bake the cookies for about 15-20 minutes or until the cookies are lightly browned and firm to the touch.
7. Leave to cool and store in an airtight container. Enjoy!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


Former Food Junkie

For these cookies, I used a small amount of chia gel. Not sure how many of you have used/heard of chia seeds but they are pretty nifty. And yes, chia seeds are from the cha-cha-cha-chia plants that were big in the early 90s. I used to LOVE those commercials.

Chia seeds are cool for many reasons. Apparently the Aztecs were nuts about them, and they were often used as currency. Warriors and hunters would drink the chia gel instead of eating food because it would keep them full and energized. So its not just a seed, its a seed with lots of cool history!

They are FULL of fiber, two tablespoons has about 8 grams of fiber. They are great for people who need a lot of fiber, but have a hard time getting enough. Especially for older people, or those who are chronically ill/have cancer and need more fiber but have no appetite or have a hard time eating.

Chia seeds

They also are good for dieting, similar to spirulina, a small amount can keep you full for a long time, and give your body nutrients. They are also full of Omega Threes, the kind of good fat we want more of, and can help with keeping blood pressure and blood sugar under control. Also Dr. Oz loves them, and WHO doesn't love Dr. Oz?

Here are two sites with additional information, again its hard to find a lot of completely reliable information given there hasn't been a ton of formal studies.
Here is a blog that had some information: Blog on Chia seeds
Here is the nutrition facts: Nutrition Facts of Chia Seeds

Chia seeds are another tiny little miracle. They can be eaten raw, or made into a gel. Healthy boyfriend likes to drink them in water. When you put them in water, if you let them sit, they create a gel, that has a strange consistency. I had read that many vegans use chia get in place of butter or oil. I had never tried it, so I only used a small amount of chia gel in this recipe, unsure of how it would change the flavor. I found no flavor change, though these are only the third from scratch cookies Ive made, so a cookie expert could probably notice if there was a difference in flavor. Where is a cookie expert when you need one? If yall see cookie monster, send him my way.


water and chia seeds
Chia Gel
Chia Gel: To make 9 tablespoons or 1/2 cup and 1 tablespoon of chia gel, you put 9 tablespoons of water and 1 tablespoon of chia seeds in a bowl. Mix the seeds slightly, and then let rest for at least 20 minutes. It will create a gel, that looks grayish. It doesn't look appetizing, but doesn't taste bad. Try it, its mostly taste like water, with funny squishy things floating in it. The picture to the left is right when I put the seeds in. The picture to the right is the gel, after about 20 minutes.

As far as making cookies goes, a few things to remember. I looked at a several different cookie recipes, trying to learn about what makes a good cookie. One thing that was common is almost all the recipes was room temperature butter. Having your butter at room temperature makes it easy to mix, but also is how cookies turn out fluffy and light. So make sure when making cookies, you let your butter warm up to room temperature. You don't want it melted, just room temperature.

I read in one of my Martha Stewart books(she is a bit intense, but has great information about WHY you do certain things in cooking) and she says you should never try to speed up making your butter room temperature ie microwave it. That can change the consistency and you dont want that when baking. If you forget to take your butter out of the fridge, you can slice it up very thin which will help it warm up faster. Or use a cheese grater and grate your butter, which will allow it to warm up fast as well.
Also make sure to take your eggs out and allow them to get to room temperature. So you do need to think ahead a bit when baking cookies, but not too much.

Next time I will attempt to use half butter and half chia gel, and see how it goes. Hope you enjoy!

This recipe is based on a few, but predominately Martha Stewarts Classic Chocolate Chip Cookie recipe.

Note: If you dont want to use the chia gel, just use 2 sticks of unsalted butter.

The Goods: Makes 30-40 cookies
3 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 1/4 teaspoons baking soda
3/4 cup(1 1/2 sticks) of unsalted butter
1/4 cup(4 tablespoons) of chia gel(see note)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups semi sweet chocolate chips
1/2 cup pecans or walnuts, toasted(optional)

The Deal:


1. Preheat the oven to 350 degrees. Butter two large cookie sheets or line with parchment paper.

2. Whisk flour, salt, and baking soda in a medium bowl.

3. Place butter, chia gel and both sugars in a large mixing bowl. Mash with wooden spoon until light and fluffy, about 4-6 minutes. You can also you use an electric mixer to speed up the mixing. Add eggs, one at a time beating throughly until blended. Stir in vanilla.

butter, chia gel, and sugars
mixing in eggs

4. Add your flour mixture in three additions, adding it slowly to fully mix the dry ingredients into the wet. Once mixed, add your chocolate chips and nuts if using.

5. Use an ice cream scoop to scoop dough and place on cookie sheet, leaving plenty of room between cookies.

6. Bake for 13-15 minutes, or until golden brown on edges and toothpick comes out clean. Rotate your cookie sheets half way through cooking to avoiding burning the bottoms of your cookies. Remove from pan and place on wire rack to cool.

Very important: Grab a hot cookie and enjoy your delicious accomplishment! Cookie five!


Chocolate Chip Chia Cookies

Moving is easy. It’s the unpacking and trying to get situated in a new location that is much harder. I did find that the smell (and taste) of fresh chocolate chip cookies makes everything much easier :) I usually replace eggs with bananas when I bake but for these I decided to finally use some chia seeds instead. Cookies with bananas are great but sometimes it’s nice to not have that banana flavor in nearly every baked dessert.

The chocolate chip chia cookies turned out excellent. Nice and crispy on the outside and soft on the inside. They even hold together while dipping them in almond milk several times. Drool! I would love to stop writing and run to the kitchen to grab another cookie but…they were gone within 24hrs. Safe to say that they are addicting.

The great thing about making these chocolate chip chia cookies (or any drop cookie) is that they really don’t need to look perfect, making it great to make with kids. Here you can see #1 hard at work.

Yes, we had a cookie craving the moment we woke up (6am!).

No, there was absolutely no time to get dressed first. :)

I won’t call these delicious cookies (did I mention crispy on the outside, soft on the inside? I did? OK. Just making sure) healthy. However, if the fact that they use chia seeds and only whole wheat flour makes you think they are…then please do!


  • 2 cups all-purpose flour
  • ⅔ cup white whole-wheat flour (see Tips)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup canola oil or corn oil
  • 4 tablespoons unsalted butter, slightly softened
  • 1 cup plus 1 tablespoon granulated sugar, plus 1/2 cup, divided
  • 1 large egg
  • Finely grated zest of 1 medium lemon
  • 1/4 cup plus 1 tablespoon honey
  • 2 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract or lemon extract
  • 3 tablespoons chia seeds or poppy seeds
  • 1 cup confectioners' sugar, plus more as needed
  • 1 tablespoon dried egg whites (see Tips)
  • ½ teaspoon light corn syrup
  • ¼ teaspoon vanilla or almond extract
  • 2-4 tablespoons thawed orange juice concentrate

To prepare cookies: Position a rack in middle of oven preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.

Thoroughly whisk all-purpose flour, whole-wheat flour, baking powder and salt in a large bowl. Beat oil, butter, 1 cup plus 1 tablespoon sugar, egg and lemon zest in a large mixing bowl with an electric mixer on low speed until smooth and well blended. Beat in honey, vanilla and almond (or lemon) extract until evenly incorporated.

With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated.

Divide the dough into quarters. Roll each quarter into a 9-inch-long "log." Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.

Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.

Lightly press a star-shaped cookie cutter into (but not through) the dough to make an etched design. With the cookie cutter in place, sprinkle the outer edge of the cookie with chia seeds and gently pat to help them adhere.

Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.

To prepare icing & finish decorating cookies: Stir together confectioners' sugar and dried egg whites in a small bowl. Stir in corn syrup, vanilla (or almond) extract and enough orange juice concentrate to create the desired color. Add a little more sugar if necessary to stiffen the frosting for piping. Spoon the icing into a pastry bag with a writing tip or into a small plastic bag with a tiny tip of one corner snipped off. Pipe a circle of icing into the center of each star on the cooled cookies. Let stand until the icing sets before storing the cookies.

Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.

Equipment: Small star-shaped cookie cutter

Tips:
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.


Step 3/4

Slightly wet your hands with water. Portion the dough with a teaspoon and roll it with your hands to form small balls. Add to a parchment-lined baking sheet and gently flatten with a fork. Bake at 180°C/350°F on the middle rack for approx. 8 – 10 min. Remove from oven and let cool.


Healthy Recipes: 7 Delicious Desserts to Make With Flax and Chia Seeds

We’ve long raved about the health benefits of chia and flaxseeds. Just one spoonful of either comes stocked with nutrients. Flaxseeds are higher in antioxidants than blueberries, and chia seeds are a great source of fiber and protein.

But downing a spoonful of dry seeds doesn’t exactly sounds appetizing. That’s where these simple healthy recipes can help. Flax and chia seeds both make for great baking ingredients, and can usually be used interchangeably. However, if you’re substituting chia seeds for flax, registered dietitian Cheryl Harris recommends using half to 2⁄3 the amount because chia seeds are a “more powerful binder.”

These cookies are so rich in protein, fiber, omega-3s, and antioxidants you can eat them for breakfast.

Forget fat- and calorie-loaded Cadbury eggs. These DIY chocolate treats use chia seeds to add nutrition without losing the flavor.

A piping hot bowl of porridge (with flaxseed, cinnamon, applesauce, and fruit) will soothe you on those cold winter mornings.

It’s like apple pie in a glass—but several hundred calories lighter.

A healthy chocolate chip cookie? It exists, thanks to this genius recipe that swaps regular flour for quinoa flour. (Use chia seeds in place of the xanthan gum.)

By swapping oil for chia seed gel, you add omega-3 fatty acids and a subtle crunch to these tasty brownies.

Oats, peanut butter, honey, flaxseeds, and chocolate chips are all you need to make this healthy, addictive treat.


Lemon Chia Seed Cookies

Last week, I found myself in a bit of a baking and blogging rut and at first I blamed it on the weather. With the sun out until almost 9pm every night, the last thing I wanted to do was stand in front of a hot oven or type hunched over my laptop. It also didn’t help either that our apartment oven was acting up again, but the biggest reason was even if I wanted to bake something, I was at a loss for ideas. My to-bake list was uninspiring and for most of last week, just the thought of trying to make something sounded exhausting.

Luckily, this feeling passed. Usually I make a conscious effort to post a recipe or something once a week, but sometimes things come up. Plus I think its good to take a break once in a while rather than try to rush out content that I’m not particularly proud of.

This week was going to be all about making my own crackers, but a recipe I followed turned out to be a complete disaster in the too-much-salt and leaves-a-funny-aftertaste department. Even Trevor couldn’t think of anything nice to say and it was one of the few times where we just ended up throwing the whole thing out after a few bites. It doesn’t happen very often, but when it does I get sad because one of my pet peeves is wasting food.

The reason I bring up the failed crackers is because while those were a bust, I ended up keeping the same cookie cutter out on the counter for inspiration. I had liked the idea of making, rolling and cutting out my own crackers and I hoped that if I saw it on the counter every morning, it would trigger a baking idea where I could still use the same cookie cutter. When I had a lemon to use up in my crisper, I immediately thought about making lemon poppy seed cookies. Of course, once I had the idea I realized that I didn’t have any poppy seeds in my cupboard. After a quick rummage through the fridge, I went with the next best thing: chia seeds!

One of the reasons I’m so reluctant to get rid of my Costco membership is because it is my favourite place to buy giant bags of chia seeds. Between making my yogurt overnight oats or cranberry oatmeal cookie cereal for breakfast almost every day, the little bags don’t last very long. Especially now that I can also enjoy them in these sweet, lemony cookies. You may be tempted to bake the cookies until the are a golden brown, but I recommend pulling them out a few minutes early so that the cookies will stay chewy. Don’t skip on the lemon icing either because it really is the icing on the…er, cookie.

Lastly, if you don’t have chia seeds, poppy seeds will work just fine for this recipe, but it’s a fun way to add a little extra omega-3 fatty acids to your diet. Just be sure to check your teeth before you leave the house.


9. Garlic and Onion Sunflower Seed Crackers

Sprouted sunflower seeds are delicious and nutrient-dense, which makes them a perfect ingredient for a snack recipe like this Garlic and Onion Sunflower Seed Crackers recipe by Taryn Fitz-Gerald. Yet, this is no ordinary cracker! Fitz-Gerald includes a mixture of flavorful herbs, chili flakes for heat, of course, a bit of sea salt to add that savory bite.


Chia Power

NOTE: This is reposted from Food and Passion, a blog by Zara in Toronto.

. I used spiced tea to flavour my experimental Chai Chia Pudding. I also just liked the way that it sounded…

Here’s what I did, which I highly discourage you from trying at home:

1 cup water, 1 cup almond milk (unsweetened), 6 Tbsp Chia seeds (whole), 1 Tbsp brown cane sugar (could use honey or agave syrup as well), 2 Chai tea bags.

Brew the tea in the liquid until nice and flavourful. Add sugar until dissolved and chill until room temperature. Add Chia seeds. stir and chill, stirring occasionally for a few hours. Blend in a food processor until evenly mixed up, and spoon into serving dishes. Let set in fridge about 2 hours. Sprinkle ground cinnamon on top to serve.

If you really like the consistency of snot,
then this recipe is for you! Chia can hold 14 times its weight in water, which turns into a jelly surrounding the seed. It is quite strange and kind of intriguing. There is a myriad of health benefits to take into consideration, but they still remain a funny texture. When I showed my friend what I was doing, he said “well what do you expect, Zara? Look what you put in it!” I laughed out loud and scraped the bowl clean to spite him. It didn’t taste bad at all , but the texture is something that may be an acquired affection.

Vegan Chia Seed Egg Replacer

My daughter has been baking vegan cookies for her boyfriend lately and told me that this works fine. From the website, Vegan Baking:

This recipe makes the equivalent of 1 egg.

3 Tablespoons water
1 Tablespoon white chia seed meal

You basically mix the two together well and let it sit until the gel forms. Go to the website for more details.

There's no reason not to use black chia seeds, and one of the commentors says you can even mix the chia meal in with your dry ingredients and add water to the whole mix. I'm not so sure about that.



Comments:

  1. Tura

    I did not speak that.

  2. Thaw

    There is something in this. I used to think differently, thanks a lot for the help on this issue.

  3. Acwellen

    I would like to encourage you to visit the site where there are many articles on the subject.



Write a message