Each of these cookies are only 88 calories, and made from rice flour, buckwheat flour, and chia seeds. They’re each filled with ½ tsp of peanut butter, and are sure to satisfy your sweet tooth. Recipe and photo by Joana Oliveira of My Gut Feeling.
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Makes 24 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
1/2 cup warm water 2 Tbsp chia seeds 1/2 cup dark muscovado sugar 2 Tbsp coconut oil 3 Tbsp ground ginger 1 Tbsp cinnamon, more to sprinkle 1 cup buckwheat flour 1 cup brown rice flour 12 tsp peanut butter, divided for filling (or dark chocolate spread) Shredded coconut to sprinkle (optional)
How to make it
Preheat the oven to 350°, and line a small baking sheet with parchment paper. Combine chia seeds and warm water, and allow to sit for about 5 minutes. In a large bowl combine chia seeds and water, sugar, oil, ginger, and cinnamon; mix thoroughly. Slowly add the flours until well-incorporated. With your hands create little balls with the dough, and place them in the baking tray. Use your thumb to press in the dough and make a little hole halfway into the cookie. Bake for 20 minutes. While the cookies are still hot, fill them in with peanut butter for the butter to melt. Sprinkle with cinnamon and/or shredded coconut, if desired.
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Each of these cookies are only 88 calories, and made from rice flour, buckwheat flour, and chia seeds. They’re each filled with ½ tsp of peanut butter, and are sure to satisfy your sweet tooth.
Recipe and photo by Joana Oliveira of My Gut Feeling.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 24 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
1/2 cup warm water 2 Tbsp chia seeds 1/2 cup dark muscovado sugar 2 Tbsp coconut oil 3 Tbsp ground ginger 1 Tbsp cinnamon, more to sprinkle 1 cup buckwheat flour 1 cup brown rice flour 12 tsp peanut butter, divided for filling (or dark chocolate spread) Shredded coconut to sprinkle (optional)
How to make it
Preheat the oven to 350°, and line a small baking sheet with parchment paper. Combine chia seeds and warm water, and allow to sit for about 5 minutes. In a large bowl combine chia seeds and water, sugar, oil, ginger, and cinnamon; mix thoroughly. Slowly add the flours until well-incorporated. With your hands create little balls with the dough, and place them in the baking tray. Use your thumb to press in the dough and make a little hole halfway into the cookie. Bake for 20 minutes. While the cookies are still hot, fill them in with peanut butter for the butter to melt. Sprinkle with cinnamon and/or shredded coconut, if desired.
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Makes 24 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
1/2 cup warm water 2 Tbsp chia seeds 1/2 cup dark muscovado sugar 2 Tbsp coconut oil 3 Tbsp ground ginger 1 Tbsp cinnamon, more to sprinkle 1 cup buckwheat flour 1 cup brown rice flour 12 tsp peanut butter, divided for filling (or dark chocolate spread) Shredded coconut to sprinkle (optional)
How to make it
Preheat the oven to 350°, and line a small baking sheet with parchment paper. Combine chia seeds and warm water, and allow to sit for about 5 minutes. In a large bowl combine chia seeds and water, sugar, oil, ginger, and cinnamon; mix thoroughly. Slowly add the flours until well-incorporated. With your hands create little balls with the dough, and place them in the baking tray. Use your thumb to press in the dough and make a little hole halfway into the cookie. Bake for 20 minutes. While the cookies are still hot, fill them in with peanut butter for the butter to melt. Sprinkle with cinnamon and/or shredded coconut, if desired.
Makes 24 servings
Prep time 10 min.
Cook time 20 min.
Prep time 10 min.
Cook time 20 min.
Prep time
10 min.
Cook time
20 min.
Ingredients
- 1/2 cup warm water
- 2 Tbsp chia seeds
- 1/2 cup dark muscovado sugar
- 2 Tbsp coconut oil
- 3 Tbsp ground ginger
- 1 Tbsp cinnamon, more to sprinkle
- 1 cup buckwheat flour
- 1 cup brown rice flour
- 12 tsp peanut butter, divided for filling (or dark chocolate spread)
- Shredded coconut to sprinkle (optional)
How to make it
Preheat the oven to 350°, and line a small baking sheet with parchment paper. Combine chia seeds and warm water, and allow to sit for about 5 minutes. In a large bowl combine chia seeds and water, sugar, oil, ginger, and cinnamon; mix thoroughly. Slowly add the flours until well-incorporated. With your hands create little balls with the dough, and place them in the baking tray. Use your thumb to press in the dough and make a little hole halfway into the cookie. Bake for 20 minutes. While the cookies are still hot, fill them in with peanut butter for the butter to melt. Sprinkle with cinnamon and/or shredded coconut, if desired.
Preheat the oven to 350°, and line a small baking sheet with parchment paper.
Combine chia seeds and warm water, and allow to sit for about 5 minutes.
In a large bowl combine chia seeds and water, sugar, oil, ginger, and cinnamon; mix thoroughly. Slowly add the flours until well-incorporated.
With your hands create little balls with the dough, and place them in the baking tray.
Use your thumb to press in the dough and make a little hole halfway into the cookie.
Bake for 20 minutes.
While the cookies are still hot, fill them in with peanut butter for the butter to melt.
Sprinkle with cinnamon and/or shredded coconut, if desired.
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