Moving is easy. It's the unpacking and trying to get situated in a new location that is much harder. I did find that the smell (and taste) of fresh chocolate chip cookies makes everything much easier :) I usually replace eggs with bananas when I bake but for these I decided to finally use some chia seeds instead. Cookies with bananas are great but sometimes it's nice to not have that banana flavor in nearly every baked dessert.
The chocolate chip chia cookies turned out excellent. Nice and crispy on the outside and soft on the inside. They even hold together while dipping them in almond milk several times. Drool! I would love to stop writing and run to the kitchen to grab another cookie but...they were gone within 24hrs. Safe to say that they are addicting.
The great thing about making these chocolate chip chia cookies (or any drop cookie) is that they really don't need to look perfect, making it great to make with kids. Here you can see #1 hard at work.
Yes, he's still in his pj's.
Yes, we had a cookie craving the moment we woke up (6am!).
No, there was absolutely no time to get dressed first. :)
I won't call these delicious cookies (did I mention crispy on the outside, soft on the inside? I did? OK. Just making sure) healthy. However, if the fact that they use chia seeds and only whole wheat flour makes you think they are...then please do!
Chocolate Chip Chia Cookies
- 2 Chia Eggs
- 1 cup Vegan Butter
- 1 cup Whole Cane Sugar
- 3 cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Vegan Chocolate Chips
Heat oven to 375F (190C) and line a cookie sheet with baking paper.
Make chia eggs by stirring 2 tablespoons chia seeds with 6 tablespoons of water. Let sit for 10 to 15 minutes until a gel forms.
Meanwhile, cream vegan butter together with sugar.
In a different mixing bowl, mix together flour, baking soda, and salt.
Add sugar mixture and chia eggs to flour. Carefully mix together with a wooden spoon and add chocolate chips.
Drop cookie dough (tablespoon size) on cookie sheet. Bake for 10-13 minutes.
1) This recipe makes chia eggs using whole chia seeds. However, you can also use ground chia seeds if you like. Chia eggs are very easy to make. Make 1 chia egg with 1 tablespoon chia seeds mixed with 3 tablespoons water. Let it sit for at least 10 minutes until a gel forms. This chia gel is 1 chia egg. Chia eggs have the same binding strength of eggs so it's a great vegan egg replacement in baked goods.
Need some help finding the right ingredients to make these Chocolate Chip Chia Cookies? Here are some that I used:
Bob's Red Mill Whole Wheat Flour
Enjoy Life Mini Chocolate Chips
Want to try a different recipe? I've finally fixed the recipe gallery. Have a look there!
I love how simple this recipe is, perfect for when you just want to make something quickly, plus they look really yummy too!
Yes, simple and quick. Always great to have an easy cookie recipe that is really straight forward and easy to make with kids :)
Manali @ CookWithManali says
these looks delicious Vanessa...I also usually use banana to replace eggs in baked goods [when I'm trying a vegan recipe] but you are right sometimes it's better without that banana flavor! I hear you on the unpacking, it's a nightmare for me! Hope you have settled in well at your new place!
Thanks Manali, We're slowly getting settled :/ I've got two little munchkins making it a whole lot harder than it should be. I'd rather be baking and cooking than having to unpack boxes :)
Pure Ella says
Ahhh such a great treat!!!
I want a whole batch in my mouth right now ;)
Beautiful photos too!
ps. I hope you're settling in nicely in your new home ;)
Ceara @ Ceara's Kitchen says
I am making these today, Vanessa! Can't get over how easy they are :)
Thanks, I will try these appetizing cookies tomorrow. I'm passionate about vegan cooking and have been digging into US blogs lately (I'm French). It can be disorienting because we have a different culture when it comes to cooking, some ingredients are difficult to find in France, and the US measurements take some getting used to (I got US measurement cups for Christmas though!). Your blog got my attention because it's beautifully designed and your recipes look yummy. I love your message too, thanks for sharing happiness ;-D
Thank you Cecile, I've been wanting to add a conversion page so that it is easier for people outside of the US to follow the recipes. Let me know how you like these cookies. They are my go-to cookie recipe that I make very often :)
Wow they're really good!!! Thanks Vanessa. I used Rapadura sugar which is brown (and my favorite) plus a heart shape mold so they don't look at all like yours but they are really pretty. I took a nice picture, I'm sending it over to you on FB. Would you mind if I shared it on my favorite vegan cooking FB conversation page with your web link?
Could I substitute regular brown sugar for the cane sugar? Also, what are chia eggs? Is it just regular chia seeds/ground seeds like you'd mentioned or do I need to do something fancy with them before I add them in? Thank you!
If you use brown sugar instead you'll want to use just a little bit less. The recipe calls for 1 cup so I would use 3/4 cup brown sugar. If you want to use white sugar then use a tiny bit more than called for..like a tablespoon more. I just realized I didn't explain or tell readers how to make chia eggs. I usually always add that in the notes section of the recipe. I'll add that in right now :)
I made recipe and dough was too floury. There was no way to make the dough. I needed to add water. It seemed like there was missing step some where in there.
Chia taste is great. I will experiment with more.