Andrew and I have a long standing tradition of walking (strolling) and eating – tearing off bites of whatever portable carbohydrate finds its way into our afternoons as we bop around the city. With the objective of primarily mindless munching, a quick snack with coffee in the midsts of our weekend routines, we’ve (I’ve) become particularly partial to the chocolate chip cookie. Although Washington, DC has sprung up its fair share of vegan cookie bites, I can’t help but crave some always welcomed nutrition with my indulgence, and the convenience of having a sweet morsel in my cookie jar when the right moment strikes.
Made with a magical blend of chia seeds, coconut sugar, coconut oil, spelt flour and himalayan sea salt, today I’m so excited to share my Chocolate Chip Sea Salt Cookies – life changing, couldn’t be simpler, all natural cookies for the health conscious splurger. Chewy on the inside, crispy on the outside, I use this basic recipe as a springboard to sweet tooth creativity, often substituting chocolate chips for walnuts and dried cherries, or adding in a sneaky dollop of fresh almond butter and coconut flakes. Perfect on their own (picked at while strolling about town) or crumbled atop a creamy bowl of banana avocado ‘ice cream’ with cinnamon, I’m always sure to have a piping mug of black coffee handy.
Chocolate Chip Sea Salt Cookies [makes 1 dozen cookies]
1 tablespoon chia seeds
3 tablespoons filtered water
1 cup coconut sugar
¼ cup coconut oil
½ teaspoon pure vanilla extract
1 cup spelt flour
1 cup old fashioned rolled oats
½ teaspoon baking soda
½ teaspoon himalayan sea salt + ¼ teaspoon for sprinkling
2 tablespoons non-dairy chocolate chips
Preheat oven to 350 degrees F, rack in the middle, and line a baking sheet with parchment paper.
In a small bowl, combine chia seeds and filtered water. Set aside until chia has formed a gel consistency, about 5 minutes.
In a large bowl, whisk together gelled chia, coconut sugar, coconut oil, and vanilla. Once combined, stir in spelt flour, oats, baking soda, ½ teaspoon sea salt, and chocolate chips.
Form dough into 12 cookies, place on parchment lined baking sheet, and lightly sprinkle with remaining ¼ teaspoon sea salt. Place cookies in oven and bake for 10-12 minutes, or until golden. Remove from heat and allow to thoroughly cool (note: cookies will still be very soft, they harden as they cool). Enjoy!
Nutritional Information [per cookie]
180 Calories, 30g Carbohydrates, 6.5g Fat, 2.6g Protein, 3g Fiber, 17.5g Sugar