-
1
In a small bowl combine chia seeds and water, stir and let it sit at room temperature for 15 minutes, until gel forms. This gel will be used as an egg substitute for the cookies. One large egg could be used instead.
-
2
In the bowl of a stand mixer, fitted with paddle attachment cream coconut oil and sugar together for 3 minutes. Add chia gel and beat until combined. Add in vanilla extract, milk and orange zest and mix until creamy.
-
3
In a separate bowl combine flour, cornstarch, baking soda and salt. Then stir it into the batter mixture. Beat until a thick dough forms. Add the chocolate chips and mix until distributed. (Since the dough is thick, chocolate chips will not be very evenly distributed.)
-
4
Gather dough in a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
-
5
Preheat oven to 350 F. From the chilled dough, which is a little on the dry side, roll 1 inch balls. (Once you start rolling, the coconut oil will start to soften in your hands and balls will come together easily.) Place balls at least an inch apart on a baking sheet you've lined with parchment paper or a Silpat.
-
6
Bake cookies for 10 minutes. Transfer to a cooling rack to cool completely.
-
7
Notes: Bake time may vary depending on the type of oven used, type of baking sheet, chill time and moisture of the ingredients. Dough does not stick well together.
