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Choc Chip Chia Cookies

Photo by: Cooking Melangerie
  • servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
Photo by: Cooking Melangerie

Fructose free chocolate chip chia seed cookies.  

Servings:
Preparation: 5 mins
Cooking: 15 mins

Tags: , , , , , , , , , , ,

Ingredients

  • 2 cups oats, gluten free oats if desired.
  • 1 cup shredded coconut.
  • 1/3 cup cacao nibs.
  • 1/4 cup chia seeds.
  • 2 tablespoons granulated stevia.
  • 2 tablespoons hazelnut meal.
  • 100 g butter.
  • 1/2 cup rice malt syrup.
  • 1 teaspoon bicarb soda.
  • 1/2 teaspoon salt.
  • 1 teaspoon vanilla extract.
  • 1 egg.

Directions

Preheat oven to 160ºC / 325°F degrees. Combine oats, coconut, hazlenut meal, cacao nibs, stevia and chia seeds in a bowl. Place the rice malt syrup on the stove in a saucepan and bring to the boil. Add the chopped butter, melt, then bring to the boil while whisking. Remove from the heat and add the bicarb and whisk. Then add the vanilla and salt. Add the syrup mix to the dry ingredients, combine, then add the egg.

Use a tablespoon to measure out equal amounts of the mixture on a lined baking tray. Press down the balls firmly onto the tray. Bake in the oven for 12- 15 minutes. Watch them as they tend to brown easily.


Note

We recommend Pureharvest rice malt syrup.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.

Fructose free chocolate chip chia seed cookies.

Ingredients

  • 2 cups oats, gluten free oats if desired.
  • 1 cup shredded coconut.
  • 1/3 cup cacao nibs.
  • 1/4 cup chia seeds.
  • 2 tablespoons granulated stevia.
  • 2 tablespoons hazelnut meal.
  • 100 g butter.
  • 1/2 cup rice malt syrup.
  • 1 teaspoon bicarb soda.
  • 1/2 teaspoon salt.
  • 1 teaspoon vanilla extract.
  • 1 egg.
By author
Erin

Directions

Preheat oven to 160ºC / 325°F degrees. Combine oats, coconut, hazlenut meal, cacao nibs, stevia and chia seeds in a bowl. Place the rice malt syrup on the stove in a saucepan and bring to the boil. Add the chopped butter, melt, then bring to the boil while whisking. Remove from the heat and add the bicarb and whisk. Then add the vanilla and salt. Add the syrup mix to the dry ingredients, combine, then add the egg.

Use a tablespoon to measure out equal amounts of the mixture on a lined baking tray. Press down the balls firmly onto the tray. Bake in the oven for 12- 15 minutes. Watch them as they tend to brown easily.

Note

We recommend Pureharvest rice malt syrup.

We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.