Following CCCVII, I'm trying to bake them into bars this time. Instead of 2 T milk I substituted an extra egg white. I did half the batter soghum flour and half the batter brown rice flour. The sorghum flour came out much nicer. The rice flour version came out mushy.
Chia Chocolate Chip Cookies
8 oz butter, melted
8 oz sorghum flour
4 oz chia seeds, ground
0.5 oz potato starch
1 t kosher salt
2 t baking powder
1 t cinnamon
1/2 t nutmeg
10 oz brown sugar
2 oz sugar
1.75 oz eggs (1 whole egg)
0.55 oz yolks (1 egg yolk)
2 T milk
1 1/2 t vanilla
10 oz chocolate chips
Method: Melt butter and set aside to cool. Whisk together flours, baking powder and spices. Whisk separately the eggs, yolks, milk, salt and vanilla. Blend sugars into the melted butter, then add the egg mixture and mix well. Add the dry ingredients and stir until all the flour is hydrated. The batter should have the consistency of a soft cookie dough. Stir in the chocolate chips. Let the batter sit overnight in the fridge. This will help hydrate the chia, but keep in the fridge as the dough contains raw eggs.
Chia Chocolate Chip Cookies
8 oz butter, melted
8 oz sorghum flour
4 oz chia seeds, ground
0.5 oz potato starch
1 t kosher salt
2 t baking powder
1 t cinnamon
1/2 t nutmeg
10 oz brown sugar
2 oz sugar
1.75 oz eggs (1 whole egg)
0.55 oz yolks (1 egg yolk)
2 T milk
1 1/2 t vanilla
10 oz chocolate chips
Method: Melt butter and set aside to cool. Whisk together flours, baking powder and spices. Whisk separately the eggs, yolks, milk, salt and vanilla. Blend sugars into the melted butter, then add the egg mixture and mix well. Add the dry ingredients and stir until all the flour is hydrated. The batter should have the consistency of a soft cookie dough. Stir in the chocolate chips. Let the batter sit overnight in the fridge. This will help hydrate the chia, but keep in the fridge as the dough contains raw eggs.
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