Linwoods Chia and Cinnamon Cookies by Susan Jane White
August 26, 2016
Category
Recipes
Created by 'The Extra Virgin Chef' Susan Jane White, these Chia and Cinnamon cookies are great for the whole family. Top tip - if you don't want to make too many cookies, freeze some of the dough and use it again!
Serving Size
30
Ingredients
- 2 tablespoons Linwoods Milled Chia seed
- ½ cup / 125ml EV coconut oil, melted
- ½ cup /140ml brown rice syrup
- 1 cup plain or brown rice flour
- 1 teaspoon ground cinnamon
- Good pinch of salt flakes
- ½ teaspoon ground ginger
- 1 cup / 80g raw cashew nuts
- 1 cup / 70g oats
- ½ teaspoon baking powder
Instructions
- Preheat your oven to 180 degrees, 160 fan-assisted, gas mark 4 or 350 Fahrenheit.
- In a small saucepan, gently melt the coconut oil.
- Add the brown rice syrup and the Linwoods Milled Chia seed
- 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.
- Using a food processor, pulse the remaining dry ingredients together until the cashews are finely ground (but not like a flour).
- Add the brown rice syrup.
- Pulse again until a big dough ball forms in the basin of your food processor.
- Pull off an apricot-sized piece of dough and roll into a ball between your palms. Flatten each with a spatula on a lined baking tray.
- 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.
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