Chocolate Chip and Chia Seeds Cookies

Name: Chocolate Chip and Chia Seeds Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 8 tbsp Hershey's Special Dark Chocolate Chips; 4 tbsp Extra Virgin Olive Oil; 3 tbsp Agave Nectar Organic Blue Agave Light; 2 tbsp chia seeds; 2 tsp Vanilla Extract; .34 tbsp Cocoa powder - Hershey's Special Dark; 0.25 tsp MORTON Sea Salt Fine Salt (by ABSAARI84); .5 tsp Baking Soda; .0625 cup (8 fl oz) Water tap

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 12

Ingredients

4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 8 tbsp Hershey's Special Dark Chocolate Chips 4 tbsp Extra Virgin Olive Oil 3 tbsp Agave Nectar, Organic Blue Agave, Light 2 tbsp chia seeds 2 tsp Vanilla Extract .34 tbsp Cocoa powder - Hershey's Special Dark 0.25 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84) .5 tsp Baking Soda .0625 cup (8 fl oz) Water, tap

Directions

Preheat oven to 350�F.
Mix dry ingredients first and then add all other ingredients. Mix well. It might be best to mix dry ingredients first but I�m too lazy.
Add the tablespoon of water and mix.
Drop batter by rounded teaspoon onto a baking sheet lined with parchment paper.
Bake at 350�F for 10 minutes or until the edges turn slightly crispy or brown.
IMPORTANT! Do not remove the cookies to a cooling rack. Move the baking sheet to a non-heated, protected surface and allow the cookies to cool on the baking sheet without moving for at least 10 minutes. Cool at least 1 hour before packaging up for friends.

Serving Size: 12 2 inch cookies

Number of Servings: 12

Recipe submitted by SparkPeople user LAYLARIOS15.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 167.3
Total Fat: 12.8 g
Cholesterol: 0.0 mg
Sodium: 104.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 2.6 g
Protein: 2.5 g

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