Chia Chocolate Chip Cookies with Flax
Ah, the classic after-school snack: milk and cookies. Yes, celery sticks with peanut butter, broccoli quinoa bites, or a bok choy smoothie may be the healthier choice, but tell that to my kids. Though I try offer sensible options as much as possible (don't you love that word when it comes to food? Because a sleeve of Oreos just isn't "sensible" is it?! ha), sometimes a cookie is just the way to go. And that's fine by me. Because you know what? I love cookies too. A LOT.
The other day we (my son and I) decided to try a healthed-up version. Whole wheat flour, chia, and flax were my additions and... they were awesome, if I do say so myself. The dough was delicious too. And by delicious, I mean, I probably ate of it before it even hit the cookie sheet. So how many cookies does this recipe make? Um, couldn't tell ya. Just depends on how much dough you eat. I'm guessing 30? 40? We got about two dozen.
These would be delicious with ice cream smooshed in the middle for homemade vanilla chipper sandwiches...I would have taken a picture of this, but well, the cookies are gone! And so are my chia seeds...these Omega-3 and fiber packed treats went fast.
CHIA CHOCOLATE CHIP COOKIES WITH FLAX
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon organic cornstarch (makes 'em fluffy...I forgot this part...)
1 teaspoons baking soda
1 sticks pastured butter (room temperature)
1/4 cup chia seeds
1/4 cup ground flax seed
1/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1 cups soy-free semi-sweet chocolate chips
Preheat oven to 350. Combine dry flour, salt, and baking soda in a separate bowl. Set aside. Cream together your butter and sugars. Beat in eggs, vanilla, flax, and chia. When well blended, slowly add the dry ingredients. Lastly, mix in the chocolate.
Spoon onto a cookie sheet (I either grease mine with coconut oil or else just put parchment paper down on the sheet). Bake for 12-15 minutes. I always error on the side of under-done ... gotta love an ooey-gooey cookie!