Chocolate & Ginger Chia Seed Cookies

Chocolate & Ginger Chia Seed Cookies
Monday, February 22, 2016

INGREDIENTS

  • 3 tbsp almond milk
  • 1 cup rolled oats (or gluten free)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup natural cane sugar
  • 1 tbsp freshly grated ginger
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 4 tbsp coconut oil at room temperature
  • 75 g dark chocolate, chopped or chips
  • 2 tbsp The Ginger People Crystallized Ginger Chips
  • 1 tbsp of Health Warrior Premium Seeds

DIRECTIONS

  • Preheat the oven to 350 F/ 175 C
  • Combine the chia seeds and the almond milk in a small bowl and set aside for at least 10 minutes
  • Blend the oats in a food processor until you have a coarse flour. Add in the baking soda, baking powder, sugar and salt and pulse just to mix. Next add the ginger, vanilla, maple syrup, coconut oil and chia seed mixture and pulse until the dough forms a ball. Remove from the food processor and place between two sheets of parchment paper so you can easily roll it out without sticking (you could also place the dough in the fridge wrapped tightly in plastic wrap for up to 24 hours). Roll the dough with a rolling pin until you have a rectangular shape about 1/2 inch think. Using a cookie cutter or the rim of a glass, cut out circles or any other shape and place on a parchment lined baking sheet
  • Bake in the oven for about 18-20 minutes until the cookies have puffed up a bit in middle and are slightly brown on top
  • Remove from the oven and let cool on a rack
  • Once the cookies have cooled completely, melt the chocolate in a double boiler over simmering water. Be careful not to let the bottom of the pot touch the water or the chocolate won’t melt nicely, and stir often. Alternatively, you could melt the chocolate in the microwave at 20 second intervals, stirring well in between.
  • Dip the cooled cookies in the melted chocolate, about half way, and decorate with a few pieced of Crystallized Ginger Chips
  • Let the chocolate harden (you can speed this up by placing in the fridge) and store the cookies in an air tight container or keep them in the freezer until they are ready to be enjoyed!