| Servings |
cookies
|
Ingredients
- 115 grams butter
- 1/4 cup coconut sugar
- 1 cup plain wholemeal flour
- 2 tbsp lemon juice
- 1 tbsp water
- 2 tbsp chia seeds
Ingredients
|
|
Instructions
- Preheat oven to 180C. Line two oven trays with baking paper. Soak the chia seeds in the water and lemon juice for 15 minutes.
- Cube butter and bring to room temperature.
- Using an electric beater, cream butter and sugar together until light and fluffy. Add chia seed mix and stir to combine.
- Sift in flour and stir with a wooden spoon. Mix to form a soft dough. Form tablespoons of the dough into 12 small balls and place on the baking trays 4cm apart.
- Use a fork to slightly flatten each ball. Place in fridge for 20 minutes to firm up.
- Once firm, bake for 15 minutes then reduce oven to 100C and bake for a further 10 minutes until cookies are lightly golden and slightly firm on top.
- Allow to cool for 5 minutes on the trays before transferring to a wire cooling rack.
- Store in an airtight container. One cookie is one serve.
Recipe Notes
139 calories per serve