*To make ground chia: pulse chia seeds in a blender until powder like in texture. I like to do a big batch at a time and keep in a sealed jar in my pantry for baking. It’s not necessary to grind the chia into powder, you can use the seeds whole – but I find it gives a smoother texture when ground. Optional to also use ground flax instead of ground chia.
It’s normal for the dough to feel a bit more wet in texture. Let the dough sit for a few minutes to bind if having trouble forming dough balls. Gently form the dough into balls about the size of a golf ball. If any chocolate chunks fall out while forming, press them into the top of the cookies after flattening them onto a baking tray.
Nutrition information is a rough estimate