Who else is a fan of peanut butter, chia seed and crispy cookies? I know I am. So, how do you like them compressed in one delicious cookie? Because I have a wonderful recipe hot out of the oven in my hand.
Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.
In a medium mixing dish, combine the peanut butter, sugar, and vanilla extract.
In a mixing dish, combine the chia egg, salt, and baking powder. Sift whole wheat flour into the mixing bowl as well. With a wooden spoon, combine all of the ingredients.
Make 1 1/2" (3.8cm) balls of cookie dough. Roll the balls in the granulated sugar (optional). Place the balls on a baking sheet and flatten with a fork to create a crisscross pattern.
Bake for 12-15 minutes, or until gently browned.
Allow the cookies to cool on a cooling rack.
Making chia eggs is simple. Simply combine 1 tablespoon of chia seeds with 3 tablespoons of water in a small dish. Allow this mixture to sit for at least 10 min, or overnight until a gel develops (this is your chia egg!). While duplicating this recipe, be sure to keep the 1:3 chia to water ratio in mind when producing chia eggs.
If you're not used to baking with whole grains, these cookies may seem heavy at first. If necessary, all-purpose flour can be substituted for whole grain flour, or you can gradually transition by using half whole wheat and half all-purpose flour. If you like whole-grain cookies, you'll enjoy these ;)