OK, here is a 'variation' on my 'Sin Cookies'...I think you'll like. You do need Chia Seeds for it though!Heather’s Chocolate Chip ‘Sin Cookies’ with Chia Seed Gel2 1/2 cups Organic whole wheat flour or organic all purpose flour
1 1/2 cups Organic Whole Sugar (ie, Rapadura)
3 tsp organic vanilla extract
1 cup (2 sticks) Organic butter or virgin or expeller pressed coconut oil
1 teaspoon sea salt
1 teaspoon Baking Soda
2 large eggs (free range if possible)
2 cups (12 oz bag) Mini 'semi sweet' Chocolate Chips or organic brand you like
Optional: 1/3 cup Chia Seed Gel* (pre made and allowed to absorb water over night)
Preheat oven to 375 degrees F
Soften butter (or coconut oil to room temp), add Rapadura sugar and mix with spoon/beater until it's incorporated as best as you can get it (it won't be smooth like with white sugar). I then add the vanilla extract, salt and stir gently at first, to let it soak in. I keep 'beating' it with my mixing spoon/beater until it gets smooth (the extract breaks down the sugar and it mixes better at this point.)
Then add eggs and keep mixing until it's smooth again. At this point, I add in the Chia Seed Gel if using. Mix to incorporate and then add in the baking soda and slowly add in flour a 1/2 cup full at a time. Mix until incorporated and after each flour addition. I then add in the chocolate chips and stir to coat them.
Drop by heaping teaspoon full sized bits on an ungreased cookie sheet (bake pan), leaving an inch or so in between each cookie.
Bake at 375 for 9-10 minutes. (slightly less if you want a really chewy cookie and slightly longer for 'crisp' cookies. I try to get these off the pan asap, onto a cooling rack. They will be very soft, but set up almost 'perfectly' in a few minutes.
I layer a large tupperware container with some paper towels. I lay a flat layer of cookies, once cooled. Then another layer of paper towels, and then another layer of cookies and repeat until all are stacked this way. I close the container and unless the kid finds it, they will last over a week (at room temp) and still be soft and yummy!*Chia Seed Gel:
Mix 1/3 cup chia seeds in 2 cups water. Whisk as you are mixing the two. Let sit a minute or two, then whisk again. Once they seeds start looking 'hydrated', you can put a lid on the jar and refrigerate over night. This will make up extra gel than you need for the above recipe, but you should be eating a spoonful daily anyway...
Chia Nutritional Profile:
Chia seeds are easily digested and the Omega 3/6 oils are absorbed whether they are ground or not, unlike flax seeds. They are an awesome ‘super food’.Chia Seed Nutritional Profile:Vitamins A, B**, C and E
Calcium, Boron, Iron, Magnesium, Niacin, Phosphorus, Potassium
All Essential Amino Acids – It’s a Complete Protein source
Vegan source of Omega 3 and 6 in perfect ratio (no worry of fish contaminated with mercury)
Loaded with Antioxidants that keep the seeds fresh for up to 5 years at room temp.
Protein content: 20-25% (that’s twice any grain)Note on Vitamin B** content:
Two ounces (about 1/3 cup) contains
2% B-2 (riboflavin)
29% Thiamin (a sparkplug for metabolizing carbohydrates and for energy)
Trace amounts of all the other B vitamins
3.5 ounces of chia (100 grams) compared to 100 grams of milk, has over 5 times the calcium, at 600 grams calcium in the chia, compared to 120 grams in the milk. Plus, the trace mineral boron helps it be super absorbed!