Easy to Make Coconut Chia Cookies
These coconut chia cookies taste incredible and amazingly, they have the perfect amount of chewiness, softness and not overly sweet. All of these are incredible and I know you definitely will love to have in your perfect (healthie-ish) cookies.
Servings: 2 cookies. Makes 20 cookies
Equipment
- Food Processor
- Spatula
- Measuring cups and Spoons
- Baking pan
Ingredients
- 2 cups All purpose flour
- 1 cup Unsalted Butter or Ghee melted
- 1/4 cups Brown sugar
- 3 large Mejhool
- 1 tbsp Baking powder
- 3 large Eggs
- 1 cup Shredded Coconut
- 1 tbsp Hemp Seed
- 3 tbsp Chia Seeds
- 1 tsp Black Seeds optional
Instructions
- Preheat oven to 350 degrees F. Whiles oven is preheating, line a baking sheet with parchment paper. You can skip this and your cookies will still come out ok.
- In a food processor, coarsely process dates or about 1 minute. Add butter, brown sugar and eggs and mix all together under the low setting for about 30seconds to 1minute. If you are using a mixing bowl, you may use a hand mixer to do this. You may also finely chop the dates instead of processing in the food processor.
- Add flour, coconut flakes, chia seeds, hemp seeds, black seeds (optional) and baking powder and mix all together by until well combined to form a dough.
- Spoon dough onto the baking sheet. Bake in the preheated over for 15-18minutes or until cookies turn golden brown.
- Remove from oven and allow cookies to cool down on the baking sheet for about 5minutes before transferring to a cooling rack or serving.
Notes
To maximize freshness, store cookies in airtight container for 3-5 days.
To make sure your cookies are all the same size, try using ice-cream scoop to scoop dough and shape them by gently pressing dough between your palms.
If you are using a food processor, use the pulse button to pulse it after you add all the dry ingredients. This helps to mix it easily to form a beautiful cookie dough.