I'm convinced that chia seeds are magical! Although you can't taste them in the recipe, they are an integral part, as their super amazing gel powers bind these yummy cookies together.
Makes About 12 Cookies
1 1/4 C. Flour (I've been subbing half of the flour with whole wheat and the cookies still taste great!)
1/3 C. Virgin Coconut Oil
1/2 C. Brown Sugar
1/4 C. Turbinado or Granulated Sugar
1/4 Tsp. Baking Soda
1/3 C. Water
2 Tbsp. Chia Seeds
1 Tsp. Vanilla (Be sure to check the label to make sure it doesn't contain glycerin!)
1 C. Vegan Chocolate Chips (if you can't find vegan chips, check for dark chocolate chips. Often times they won't contain any dairy)
Pinch of Salt
Preheat the oven to 375. Grind up the chia seeds in a coffee grinder, or (my favorite option of course!) in a Magic Bullet. Mix the chia seeds with the water and let stand for at least 5 minutes. When the chia seeds are combined with water they create an amazing gel that works great as an egg substitute. With a mixer, beat together the virgin coconut oil, sugars, and baking soda until well combined. Add in the chia gel and vanilla and mix again until combined. Add in the chocolate chips, pinch of salt, and flour and mix together on low until combined. Pinch off about 2 tbsp. of dough and roll into a ball. The cookies don't really spread out, so flatten the ball until it is about 1/2 " thick and place it on an ungreased cookie sheet. Repeat until the cookie sheet is filled. Bake until golden brown around the edges, about 8-10 minutes. Try really hard not to burn your mouth when you bite into that right outta the oven, scorchin' hot, cookie.