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Coconut Cream Chia Tea Cookies


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Serves 18 cookies | Prep Time 45 minutes | Cook Time 10-12 minutes

Why I Love This Recipe

Chia seeds were a staple food for the ancient Aztecs and were even used as currency! They believed the tiny seeds provided supernatural powers and endurance.


Ingredients You'll Need

1 cup (240 ml) coconut cream, divided
1/2 cup (120 ml) water (for brewing chia tea)
1 tablespoon chia tea leaves
1 cup (200g) sugar
1/2 cup (120 ml) vegetable oil
2 large eggs
1 teaspoon (5 ml) vanilla extract
2 1/4 cups (280g) all-purpose flour
1/2 teaspoon (2.5g) salt


Directions

Brew the Chia Tea: Bring 1/2 cup (120 ml) of water to a boil. Add 1 tablespoon of chia tea leaves. Remove from heat and let it steep for 4-5 minutes. Strain the leaves and allow the tea to cool to room temperature.


Prepare Chia and Coconut Mixture: In a small bowl, whisk together 1/4 cup of the coconut cream and the brewed chia tea. Set aside to thicken for at least 30 minutes.


In a large bowl, whisk together the remaining 3/4 cup coconut cream, sugar, vegetable oil, eggs, and vanilla extract until well combined.


In a separate bowl, whisk together the flour and salt.


Gradually stir the dry ingredients into the wet ingredients until just combined.


Fold in the thickened chia tea mixture until evenly distributed.


Scoop out dough by rounded tablespoons onto parchment-lined baking sheets, spacing them about 2 inches apart.


Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.


Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.


Store cookies in an airtight container at room temperature for up to 5 days.


Pairs Well With

A refreshing iced coconut matcha latte or a fragrant jasmine green tea


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