Ingredients
Scale
- 1 tablespoons chia seeds, ground to a fine powder in a coffee grinder
- 3 tablespoons water
- 1.5 cups almond meal or almond flour
- 1/4 teaspoons sea salt
- 1/4 teaspoons baking soda
- 3 tablespoons maple syrup
- 2.5 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon powdered matcha (culinary grade is fine)
- 1 teaspoon black sesame seeds
Instructions
- Mix together chia seeds and water to form a paste. Set aside. Mix together almond flour, sea salt, baking soda and matcha until well combined. Add maple syrup, coconut oil, vanilla, and chia paste and mix well, using your hands to mush the mixture together until one homogenous texture. Transfer to fridge to rest while preheating oven to 325 degrees.
- After about 10 minutes, remove dough from oven and roll into small (about the size of a cherry) balls. Press them a bit flat, then place on a parchment lined baking sheet (you don’t want them touching, but they don’t really spread, so you can put them fairly close together). Sprinkle black sesame seeds on top, pressing down a bit into the batter. Bake for 15 minutes, or until edges and tops are just beginning to turn golden brown. Remove from oven and let cool for 10 minutes before removing from pan. Makes about 15 mini cookies.