Chia and cinnamon cookie recipe

Chia and cinnamon cookies

Fancy a healthier treat this week? Check out this awesome chia and cinnamon cookies recipe from Susan Jane White’s The Extra Virgin Kitchen. Yum yum!

Ingredients:

2 tablespoons Linwoods Milled Chia seed

½cup/125ml EV coconut oil, melted

Just over ½cup/140ml brown rice syrup

1 cup plain or brown rice flour

1tsp ground cinnamon

Good pinch of salt flakes

½tsp ground ginger

1 cup / 80g raw cashew nuts

1 cup / 70g oats

½tsp baking powder

Method:

1. Preheat your oven to 180 degrees/160 fan-assisted/Gas mark 4/350 Fahrenheit.
2. In a small saucepan, gently melt the coconut oil.
3. Add the brown rice syrup and the Linwoods Milled Chia seed.
4. Switch off the heat and let the Linwoods Milled Chia seed sit and swell. (We are using Linwoods Milled Chia seed to replace eggs in this recipe.)
5. Using a food processor, pulse the remaining dry ingredients together until the cashews are finely ground (but not like a flour).
6. Add the brown rice syrup.
7. Pulse again until a big dough ball forms in the basin of your food processor.
8. Pull off an apricot-sized piece of dough and roll into a ball between your palms.
9. Flatten each with a spatula on a lined baking tray.
10. Cook for 10-12 minutes, and remove from the oven before they turn a shade darker. Don’t worry if they seem soft, they will harden as they cool down.

The cookies can be baked in batches or half the cookie dough frozen for another day.