30 Mar

Super Food: Chocolate Almond Chia Cookies

I stumbled upon this cookie idea when a dwindling pantry collided with my goal to keep cookies stocked that my girls can eat during Girl Scout cookie season.  They are light and delicious, and with the chia seeds you can even call this cookie a super food!  Give them a try, I bet you’ll love them.

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Nutritional Note:  These cookies are gluten- and dairy-free.  They are sugar free as well, made with honey.  Compliant with GAPS/SCD protocols.  Can be Paleo compliant if you replace the one cup of gluten free flour with almond or coconut flour.

Prep Time:  Approximately 10 minutes to pull together ingredients and make the cookie dough; another 8-10 minutes per batch to bake in the oven, for a total cooking time about 30 minutes.

Yield:  Approximately 6 dozen small cookies.

Kitchen Tools:  Kitchen Aid stand mixer with standard attachment, 4 cookie sheets, parchment paper, spatula & small ice cream scoop.

Ingredients:

2 sticks of grass-fed organic butter (1 cup)

3/4 cup honey

4 farm fresh eggs

2 teaspoons vanilla

1 teaspoon almond extract (optional)

1 cup Bob’s Red Mill 1-to-1 Gluten-Free Flour

1 cup Bob’s Red Mill Gluten-Free Oatmeal

1 bag dairy & gluten free chocolate chips

1 cup slivered almonds

1/2 cup chia seeds

Directions:

Preheat your oven to 350 degrees.  Place the room temperature butter and the honey in a stand mixer and whip until light and fluffy on medium speed, up to 5 minutes (just like making my Maple Buttercream Frosting).  Once the butter/honey is light and fluffy, add in the eggs (one at a time) and then the vanilla and almond extracts.  Reduce the mixer to low speed and add in the gluten free flour and gluten free oatmeal, and then the chocolate chips, almonds and chia seeds.  

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Take the smallest ice cream style scoop you can find (I used the smaller Pampered Chef scoop from a set of 3 I have, it’s about 2 tablespoons), and scoop uniform sized amounts of cookie dough onto a parchment-covered cookie sheet.  I can fit about 20 cookies onto one standard cookie sheet.

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I bake two cookie sheets at a time in a 350 degree oven for 8 to 10 minutes.  Here’s what the look like when they’re done:

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Now all that’s left to do is guard the cookie jar well enough to make it through a school week’s worth of lunches!  (Yes, even with six dozen…).

Super Food: Chocolate Almond Chia Cookies
Yields 6
I stumbled upon this cookie idea when a dwindling pantry collided with my goal to keep cookies stocked that my girls can eat during Girl Scout cookie season. They are light and delicious, and with the chia seeds you can even call this cookie a super food! Give them a try, I bet you'll love them.
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Prep Time
10 min
Cook Time
10 min
Total Time
30 min
Prep Time
10 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 sticks of grass-fed organic butter (1 cup)
  2. 3/4 cup honey
  3. 4 farm fresh eggs
  4. 2 teaspoons vanilla
  5. 1 teaspoon almond extract (optional)
  6. 1 cup Bob's Red Mill 1-to-1 Gluten-Free Flour
  7. 1 cup Bob's Red Mill Gluten-Free Oatmeal
  8. 1 bag dairy & gluten free chocolate chips
  9. 1 cup slivered almonds
  10. 1/2 cup chia seeds
Instructions
  1. Preheat your oven to 350 degrees. Place the room temperature butter and the honey in a stand mixer and whip until light and fluffy on medium speed, up to 5 minutes (just like making my Maple Buttercream Frosting). Once the butter/honey is light and fluffy, add in the eggs (one at a time) and then the vanilla and almond extracts. Reduce the mixer to low speed and add in the gluten free flour and gluten free oatmeal, and then the chocolate chips, almonds and chia seeds.
  2. Take the smallest ice cream style scoop you can find (I used the smaller Pampered Chef scoop from a set of 3 I have, it's about 2 tablespoons), and scoop uniform sized amounts of cookie dough onto a parchment-covered cookie sheet. I can fit about 20 cookies onto one standard cookie sheet.
  3. I bake two cookie sheets at a time in a 350 degree oven for 8 to 10 minutes.
Notes
  1. Nutritional Note: These cookies are gluten- and dairy-free. They are sugar free as well, made with honey. Compliant with GAPS/SCD protocols. Can be Paleo compliant if you replace the one cup of gluten free flour with almond or coconut flour.
  2. Prep Time: Approximately 10 minutes to pull together ingredients and make the cookie dough; another 8-10 minutes per batch to bake in the oven, for a total cooking time about 30 minutes.
  3. Kitchen Tools: Kitchen Aid stand mixer with standard attachment, 4 cookie sheets, parchment paper, spatula & small ice cream scoop.
  4. Now all that's left to do is guard the cookie jar well enough to make it through a school week's worth of lunches! (Yes, even with six dozen…).
Oreganic Farms http://oreganicfarms.com/
Enjoy!

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