Chocolate chia cookies from Deliciously Ella: 100+ Easy, Healthy, and Delicious Plant-Based, Gluten-Free Recipes (page 90) by Ella Mills (Woodward)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cacao and hazelnut spread; Banana ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute quinoa flour for buckwheat flour.

  • SugarFree_Vegan on February 08, 2015

    I made these with half and half sprouted buckwheat flour and quinoa flour. One warning however, if you make these as directed using tablespoon blobs of dough then instead of the 12-15 cookies you'll get more like 30!! (calculated from the recipe using the weights measurements that the dry ingredients come to 600g so 12 cookies individually would weigh in at over 50 g each which is a pretty hefty cookie. Be careful not to scorch them whilst they are cooking too as being brown it's hard to tell if they are done plus they firm up a lot when cold. They taste delicious however :-)

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