Chai Seed Cookie Recipe
Drop Cookie Recipe - Chai Seed Recipe


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This healthy Chai Cookie recipe and photo were generously shared by Anita Page of Alamogordo, New Mexico. These cookies make a great healthy treat for your family. They are nutritious as well as delicious!

Chai Seed Cookies

More of Linda's favorite Cookie Recipes, and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
 


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Chai Seed Cookies:

Recipe Type: Cookies, Chia Seeds, Diet
Yields: about 3 dozen cookies
Prep time: 15 min
Cook time: 10 min


Ingredients:

1 cup whole wheat flour
1 cups self-rising flour
1 teaspoon baking soda
1 1/2 teaspoons cream of tartar
3/4 cup butter or margarine
3/4 cup granulated sugar
2 eggs
1/4 cup Chia Seeds


Preparation:

Chia SeedTo purchase Chia Seeds, check here: Chia Seeds.

Chia Seeds:  You may know Chia as the sprouts that grow on the porous clay figurines called Chia Pets, however there is much more to it than that! Chia has both nutritional and medicinal benefits. The seeds are an excellent source of essential fatty acids and are a great addition to a healthy diet. Chia Seeds are an edible seed that comes from the desert plant "Salvia hispanica," a member of the mint family that grows abundantly in southern Mexico. The seeds are either white or black and both types are highly nutritious. Learn more about the Ancient Chia Seed - How it Can Benefit Your Health.
 

Preheat oven to 350 degrees F. Adjust oven rack to the middle position. Either butter a baking sheet or line with parchment paper or a silpad.

Sift together the whole wheat flour, self-rising flour, baking soda, and cream of tartar; set aside.

With an electric mixer at medium-high speed, beat the butter and sugar together until fluffy, approximately 2 minutes. Reduce the speed to medium and beat in the eggs until combined. Add the prepared flour mixture and beat until incorporated. Stir in the Chia Seeds.

Chai Seed Cookies Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart (this is important as the cookies will spread).

Bake approximately 8 to 10 minutes. Remove from oven and let the cookies cool on the baking sheet for 2 minutes, Then transfer to a wire rack to cool completely, about 15 minutes.

The cookies may be stored in an airtight container.

Makes approximately 3 dozen cookies.


 



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