baking · nut butter

Chia Chocolate Chip Cookie Balls Guest Post

Hey my Darling Doves!

Thanks for all of your comments on my last post on the insider’s look on my life. My life has been quite delicious with my candy bar nut butter. Talking about that…


Yep, I’ve already hit the bottom of my jar of this babe. In a mere matter of days, this jar of Almond Joy Candy Bar Nut Butter has been devoured by spoon — straight from jar to mouth. This is the best stuff EVER! (And by what I’ve heard from those of you who’ve made it, you’re loving it, too! :)) My other jar is already half gone, and while I’m around it won’t be lasting much longer either!!! At least I still have more almonds in the freezer that I can use to make more! 😉

The next recipe I’ll be sharing is my recipe for the Gluten Free Protein Waffles, but right now I have a guest post for you! Kelly Marsh contacted me and asked if she could share one of her favorite ways to use chia seeds. So here she is with her specialty: Chia Chocolate Chip Cookie Balls!

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The quintessential American favorite, the chocolate chip cookies, have now become popular all over the world. With simple, down to earth flavors are so easy to make and is no surprise that this cookie is a favorite of many. From the simple vanilla flavor flecked with chocolate and the double chocolate ones to the more sophisticated ones with oats, dried fruits, nuts and seeds, the options are endless. One interesting flavor you can incorporate into a chocolate chip cookie is the chia seeds. Chia seeds not only add a richer and crunchier edge to the cookies but also are a healthier version. They are high in fiber, proteins and omega three fatty acids making it a sought after ingredient to add to cookies. Listed below is an easy to make chia chocolate chip cookie that is sure to become your new favorite.

Chia Chocolate Chip Cookie Balls

Ingredients

Plain flour- 2 cups

Baking soda- 1 tea spoon

Salt- 1/2 tea spoon

Granulated white sugar- 1/4 cup

Brown sugar- 1 cup

Chocolate chip cookies- 2 cups

Unsalted butter- 8 table spoons

Chia seeds- 1 table spoon

Water- 9 table spoons

Vanilla extract- 1 table spoon

Egg- 1 whole

Egg yolk- of one egg

Method:

  1. First, make a chia gel by mixing together in a bowl 1 table spoon of dried chia seeds with 9 table spoons of pure filtered water.
  2. Stir well using a fork and leave it to rest for about 10 to 15 minutes. By which time a gel would form. Measure 4 table spoons of the gel and keep ready.
  3. Next, pre heat the oven to 325 degree Fahrenheit and grease 2 cookie sheets with butter. Keep aside.
  4. Get the dry ingredients ready by whisking together the flour, baking soda and salt in a medium size bowl.
  5. Similarly, whisk together both the white and brown sugar in a large mixing bowl.
  6. Melt the butter and add to the sugar mix.
  7. Beat together using a hand blender until soft and fluffy.
  8. Pour in the vanilla extract followed by the whole egg and egg yolk. Beat until well combined.
  9. Finally, add the chia gel and give a final whiz with the beater. You should have a smooth batter.
  10. Now slowly add the dry ingredients to the wet ingredients bit by bit using a wooden spoon. Stir, or even better, fold until just combined.
  11. Finally, add the chocolate chips and give a final stir.
  12. Using a small scoop or measuring spoon, make small balls out of the dough and drop on to the cookie trays.
  13. Place in the middle shelf of the oven and bake for about 12 to 15 minutes.
  14. Once the cookies turn golden brown in color, take them out and leave to cool completely on wire racks and then store in an air tight container for further use.

Note: If you want a no-bake version, then beat together in a processor 1/3 cup of seedless dates along with vanilla extract till you get a smooth paste. Then add in 1 table spoon of chia seeds and 1 cup rolled oats and blend again till you get thick dough like consistency. Throw in 1.4 cup more of oats followed by 1/4 cup of chocolate chips and pulse a couple of time. Make small balls out of the mix, place on a tray lined with grease proof paper and refrigerate for 15 minutes.

Whether you decide to bake or just set in the refrigerator, these chia chocolate chip cookies are sure to blow your mind.

About the author: Kelly is a blogger by profession. She loves writing on technology and luxury. Beside this she is fond of cooking. Recently an article on oral herpes attracted her attention. These days she is busy in writing an article on biomass energy.

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Remember to check out Kelly’s no-bake version of these (it’s in the Note section above); it’s super delicious and nutritious! 😀

What’s one of your favorite ways to use chia seeds? I love to use them in oatmeal, bars, cookies, etc.! 

Ever seen Les Miserables? I just watched the concert via dvd and I loved it!

xoxox,

Kathleen

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