Step 1

Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for visual instructions.I grind whole chia seeds, sunflower seeds, and desiccated coconut in an electric coffee/spice grinder. A blender would work too.

Step 2

To a medium-large bowl add the ground chia seeds and the water. Stir to combine and let it sit for 1-2 minutes. Meanwhile, preheat the oven to 360 °F (180 °C) and line a baking sheet with parchment paper.

Step 3

Add the nut/seed butter of choice to the bowl and mix with a spoon or a whisk until combined. Also, add the coconut sugar and salt, then stir again.

Step 4

Next, add the ground sunflower seeds (or almond flour) and ground desiccated coconut, stirring until combined.

Step 5

Finally, add the vanilla extract and the dairy-free chocolate chips (or chopped chocolate) and mix again with a spoon. The dough will be a little sticky, but that's fine.

Step 6

Using a small ice-cream scoop or a tablespoon, portion the dough into 7 or 8 cookies and place them on the prepared tray with space in-between. Use your fingers to flatten each cookie slightly gently.It's best to lightly oil or wet your fingers with water before doing this to avoid the dough sticking to your hands.

Step 7

Bake in the oven for 12-15 minutes (depending on your oven). They will be still soft when you take them out but firm up once cooled. Enjoy!