Chia, Almond & Oat Cookies

• These delicious chia cookies are plant-based, gluten and guilt-free!
• Soft, chewy and full of wholesome goodness!
• Tonka beans in this recipe add a fantastic flavour and irresistible aroma.
• Very easy to make, healthy and nutritious!
• This recipe makes 12 medium size cookies.

Organic Porridge Oats 1kg, Gluten Free (Sussex Wholefoods)

1 cup porridge oats

Organic Chia seeds (1kg) - Sussex WholeFoods

3tbsp chia seeds

Unblanched Almonds 1kg (Sussex Wholefoods)

1/2cup almonds

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

1/2 cup coconut oil

Organic Maple Syrup 330g (Meridian)

4tbsp maple syrup

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1tsp baking powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1/4 tsp salt

Organic Tonka Beans 50g (Sussex Wholefoods)

a pinch of grated tonka bean (optional, but recommended)

Other Ingredients

• 12tbsp water.

Method

1. Mix 3 tbsp chia seeds with 12tbsp water and leave to stand for at least 20 minutes.
2. Preheat your oven to 190°C and line a baking tray with baking paper.
3. Grind the oats in the blender until a fine flour texture appears. Move to a big mixing bowl.
4. Place almonds in the blender/grinder and grind until powdered. Mix with the oat flour.
5. Melt coconut oil in a microwave or on the stove.
6. Add baking powder, salt and grated tonka bean (you only need a tiny pinch) to your oat and almond mix.
7. Add in your wet ingredients (coconut oil, chia mix and maple syrup) and mix using a spoon.
8. Place your cookies on the baking tray – 1 tbsp of cookie mix per cookie. Shape using a fork. Your cookies should be around 0.5-1cm thick.
9. Bake for 25 minutes or until the edges are dark brown.
10. Remove from the oven and leave to cool.
11. Enjoy on their own or with your favourite toppings!