Chia-Mohn Cookies

Name: Chia-Mohn Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 14
Cuisine: German
Ingredients: 6 g chia seeds (1 tbsp); 25 g coconut oil; 30 g unsweetened applesauce (2 tbsp); 30 g almond butter (2 Tbsp); 45 g rice syrup (3 tbsp); 95 g spelt whole‑grain flour; 75 g ground almonds; 1 pinch salt; 1 tsp ground vanilla; 10 g ground poppy seeds (1 tbsp); 10 g erythritol powdered sugar (1 tbsp)

Prep: 20min

| Servings: 14 | Cook: 15min

The Chia‑Poppy Seed Cookies from Spoonsparrow are packed with vital nutrients and taste simply delicious!

Ingredients

6 g chia seeds (1 tbsp)
25 g coconut oil
30 g unsweetened applesauce (2 tbsp)
30 g almond butter (2 Tbsp)
45 g rice syrup (3 tbsp)
95 g spelt whole‑grain flour
75 g ground almonds
1 pinch salt
1 tsp ground vanilla
10 g ground poppy seeds (1 tbsp)
10 g erythritol powdered sugar (1 tbsp)

Instructions

1.
Mix chia seeds with 3 tbsp water in a bowl and let them swell for 10 minutes.
2.
Meanwhile, blend coconut oil, almond butter, applesauce, rice syrup, flour, and almonds until smooth. Knead the mixture well, add the swollen chia pudding, season with salt and vanilla, and form into a compact dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
3.
Divide the dough into small pieces and roll them into sticks, tapering the ends. Shape the sticks into crescent moons, place on a parchment‑lined baking sheet, and bake in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for 15 minutes.
4.
Mix poppy seeds and powdered sugar, then toss the warm cookies in this mixture while still hot.