High Protein Breakfast Cookies
1/2 Cup Nut or Seed Butter
1 T Chia flour (or ground chia seeds)
1T warm water
3 ½ T Xylitol or Erythritol
1 T arrowroot, potato or tapioca starch (for a soft cookie) OR 2 T for a harder cookie
¼ t baking powder
1/8 t liquid stevia (optional)
Pinch of salt
2 T Cacao Nibs (optional)
3 T sunflower seeds (optional)
Option: Use 1/2 T of Chia and only 1/2 T of starch if you want to limit starch/sugar intake.
Yields 2 large cookies. This recipe can be easily doubled or quadrupled. If you do so, you may need to increase the baking time. The cookies are typically done when they begin to get lightly brown on the bottom and their surface appears cooked through - note that the cookies may look slightly under-baked when you remove them from the oven. They will harden and hold together as they cool.
Recommendation: store softer cookie version in the freezer.