I did it. In the holy grail hunt for a nut-free, grain free & gluten free chocolate chip cookie, I have succeeded. “How did you get that Tollhouse buttery flavor? These are really, really good.” (That’s a direct quote from my husband). I must agree…and I owe it all to my Chia Pet, Fred. Well, not really, I haven’t had a chia pet in like 20 years. Sad that I’m old enough to have done something worth blogging about 20 years ago. Not really. I like being 30 🙂
Anywho – back to my chia. I read somewhere recently that some people have used chia flour (ground up chia seeds) in baking, with great success. Most of the recipes I found were for a chia blend with rice flour, which I only use to make my 3 year old’s gluten free playdoh, due to the blood sugar bomb that it is, so I set about ready to try it out in an old blend formula that I used to use with great success for almond flour. It was a sad day when I realized that I couldn’t eat almonds without stomach upset and major inflammation, really because coconut flour cookies suck. I mean, I’ve made some edible ones, but coconut flour just doesn’t lend itself to that kinda crisp outside, chewy-soft inside that I remember. I’ve had some luck with the addition of pork rinds and protein powder, but nothing like my old almond/coconut blend recipe that was a pretty phenomenal knockoff, if I do say so myself. Regardless, I digress…I made cookies today with a combo of ground up chia seeds (chia flour), coconut flour and pork rinds that were perfect. I ate 7 of them, just to be sure…Without further ado…
Low Carb Chia Chocolate Chip Cookies (makes 24-30 cookies)
1 cup butter (2 sticks, melted)
Birch Xylitol1/2 tsp
Now Foods Stevia Glycerite1/2 tsp
English Toffee Liquid Stevia
1/2 Tbsp vanilla extract
1/2 cup chia seeds – ground into flour
(should double in size, so 1 cup chia flour)
1/2 cup pork rind flour – measure after being ground finely and finger sifted to remove lumps.
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp coarse kosher salt
1/2 – 1 cup chocolate chips (I used Ghiradelli bittersweet, which ups the carb count a bit, but you could use sugar free for a completely guilt-free treat…)
1 cup pecans or walnuts (if they don’t make you blow up…I’m jealous!)
Blend the butter and sweeteners with a hand mixer. Add eggs and mix to a thoroughly combined, pale yellow. Add vanilla. In a separate bowl combine the chia flour, pork rind flour and coconut flour. Mix or whisk well. Add in the baking soda and salt. Add the dry to the wet and blend until combined. Add the chocolate chips and nuts, should you so choose.
Drop on a parchment lined cookie sheet by the tablespoon and flatten slightly. They don’t really spread, so flattening before baking is kind of important for them to turn out as cookies instead of muffin balls.
Bake at 350 for 9-11 minutes, or until set in the middle. Cool for a minute or so before removing them to a cooling rack. Try not to burn your mouth on the molten chocolate, that you know you can’t wait for.
Enjoy! (And let me know what you think, if you try them!)
Cha Cha Cha Chia!!!