Chocolate Cranberry Chia Christmas CookiesDecember 21, 2012
Twas the night before we leave for our Christmas travels and I hadn’t baked a thing. Nothing. But an idea had been brewing in the back of my mind for cookies…real food cookies…and I thought, if I can make crackers out of chia seeds, why not these?
It was a very yummy thought.
My son in his crib, my husband out for the night, it was finally time to face the kitchen and devise a plan. It was also time to completely empty the 3rd shelf of my pantry and find the chia seeds. 3 bags of garbanzo bean flour. 2 bags of unsweetened coconut. 3 bags of dried banana chips. Endless bags with like, 11 nuts left in them. It’s the Whole Foods bulk bins gone wild.
But it was totally worth the effort. Very rarely does a first baking attempt come out good enough to share – in this case I am so thrilled with the results I literally ran to the computer to write it all down before I forgot a thing.
And my dilemma is solved. Now I have something to bring to Christmas dinner! Real, nutrient-dense food packaged up special for the holidays. Stuff that’s delicious and gentle on the ol’ blood sugar. I like that.
I think you will, too.
Chocolate Cranberry Chia Christmas Cookies
Sucanat is my favorite less-processed form of sugar. Rapadura would also work. To melt coconut oil, heat 1″ of water in a saucepan, place glass jar in water and pour out melted oil.
1 1/2 cups almond meal
1 cup chia seeds
3/4 cup Sucanat
1/2 tsp. salt
1/2 tsp. baking powder
4 Tbl. cocoa powder
3/4 cup melted coconut oil
1 tsp. vanilla
1/2 + 1/4 cup dried cranberries
optional: 1/4 cup cacao nibs
Preheat your oven to 350 degrees and line 2 trays with parchment paper.
Combine dry ingredients in a bowl. Then add coconut oil, eggs and vanilla. Mix until well combined. Mix in cacao nibs (if using) and 1/2 cup dried cranberries.
Use about 1 Tbl. of batter to form cookies on prepared trays. Press 1 dried cranberry in the center of each. Bake 20 minutes. Cool completely on trays.