Makes about 30 cookies
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups packed brown sugar (light or dark)
2 tablespoons warm water
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 large egg
2 1/2 cups chia seed flour (Buy Online)
1 1/4 cups unsweetened dried shredded coconut
Generous 1/4 teaspoon fine sea salt
1 1/2 teaspoons baking powder
Combine the butter, sugar, water, vanilla and coconut extracts in the bowl of a stand mixer or hand-held electric mixer.
Beat on medium speed for 4 minutes, until fluffy and light.
Stop to add the egg; beat on low speed to incorporate.
Combine the chia flour, coconut, salt and baking powder in a bowl or on a sheet of wax paper.
With the mixer on the lowest speed, gradually add the dry chia flour mixture to the wet ingredients, beating until just combined.
Preheat the oven to 350 degrees. Have ready ungreased. Bake in batches, one sheet at a time.
Shape 2 tablespoon-portions of dough into balls. Place the balls of dough on the baking sheet, spaced 1 inch apart.
Bake for 13 to 15 minutes, until light brown. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
NUTRITION | Per cookie: 125 calories, 3 g protein, 19 g carbohydrates, 7 g fat, 3 g saturated fat, 19 mg cholesterol, 56 mg sodium, 0 g dietary fiber, 9 g sugar