Prep Time

Prep Time: 2 minutes

Prep Notes

A chia “egg” is simply a substitute for an egg in a baked good recipe. I started using this swap with my youngest two kids being egg-allergic. It’s a boost of nutrition and such an easy hack for anyone who prefers no eggs!

Chia seeds are full of antioxidants, fiber and plant based fats and protein. These versatile little seeds are an excellent add in baked goods, smoothies and more.

Yields

Makes 1 Serving (1 chia egg = 1 egg)

Ingredients / Directions

• 1 Tbsp Chia seed (or flax meal)

• 3 Tbsp warm or hot water

• Combine and mix with a fork. Let sit for 5 minutes then pour the “chia egg” into your recipe.  

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Prep Time

Prep Time: 5-15 minutes

Prep Notes

It’s SO important to know what is in the food you eat. When you make it yourself, you have that power. This is a great alternative to a processed snack from the store. It’s extremely low in sugar and fills you up. Each ingredient has awesome health benefits.  Make lots of extra and share with your friends, pack in your bag for an afternoon snack or a Halloween or movie night treat. Try to think of your own healthy toppings to swap in.

Yields

1 Serving

Ingredients

• 1 Cup popcorn (Skinny Pop/similar or pop-your own)

  Full of antioxidants and fiber… great source of energy and filling! 

• 1 TBSP pumpkin seeds (raw or roasted at 350 for 5 minutes)

  A tiny package full of nutrients and omega 3’s for heart and brain health.

• 1 TBSP dark chocolate chips (preferably over 72% cocoa for max antioxidants)

  Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.

• 1 TBSP dried cranberries

  Berries contain polyphenols which prevent disease and fight infection. 

• 1 TBSP coconut shavings (these can be roasted at 350 for 5 minutes)

  Boosts immune system and gives energy.

• 1 shake of cinnamon

  Lowers blood sugar, anti-inflammatory, helps fight infection.

Optional:

• shake of paprika (for spicy kick and supports immune system)

• shake of cacao powder and/or TBSP cacao nibs (antioxidants & magnesium, NO sugar)

• dried cherries or chopped dried apricots (sweet & adds fiber but watch sugar)

• roasted chickpeas (fun to make and adds fiber and protein)

• sprinkle parmesan cheese (calcium for bone health and protein)
  

Directions

Pop!  Scoop!  Sprinkle!  Shake!  Share!  Enjoy! 

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Prep Time

5 minutes

Prep Notes

This is a decadent treat or easy and energizing after school snack with NO refined sugars. And, it’s a fun way to spend some time in the kitchen with all ages on an autumn day. 

Every ingredient promotes wellness: Apple for vitamins & fiber, oats for heart health, quinoa for lung health, chia for antioxidants, spices fight inflammation & improve brain function!

Yields

2 serving

Ingredients

• 1 apple peeled, cored (invest in a spiralizer for fun in the kitchen!) and sliced thin

• 6 T raw oats

• 4 T Chia Leah Maple & Olive Oil Quinoa Sprinkle

• 1T coconut oil

• 1T maple syrup (or honey if no maple)

• 1 tsp ground cinnamon

• 1t-1T chia seeds (personal preference)

• 1 pinch salt of choice

• 4-6 T water or unsweetened milk of choice (we love almond milk for the calcium boost)

• Optional:

  • ½ tsp dried rosemary or chopped fresh rosemary

Directions

1. Combine all ingredients except apple.

2. Spoon ¼ of the crumble mixture evenly into 2 mugs or small bowls. Microwave for 45 seconds.

3. Add apples (1/2 apple in each mug/bowl) and then top with remaining crumble mixture. Microwave for 2 minutes. 

4. Let sit for at least 2 minutes and ENJOY! Optional to sprinkle extra Quinoa Sprinkle on top for a crunch!

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Prep Time

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5 minutes

Prep Notes

Calming, caffeine free, an “anti-inflammatory latte”. Turmeric protects brain cells and helps fight against dementia. Its supports joint and muscle health, is used as an arthritic pain reliever, and optimizes liver function. Add organic ground turmeric to your spice drawer. 

Cooking Time

2-8 minutes

Yields

1 serving

Ingredients

1 cup dairy free milk (like unsweetened almond milk)

1/2 tsp ground turmeric 

1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp local honey optional

1/2 tsp vanilla extract

1/2 tsp coconut oil 

dash black pepper (to activate turmeric)

Optional:

1tsp almond butter

1 scoop collagen powder for skin health, digestive health, protein (I like Protein Peptides)

Directions

Mix all ingredients in a pot with a whisk over medium heat. Do not let boil. Serve and enjoy the anti-inflammatory & calming benefits. If you are missing any ingredients, don't sweat it. 

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Chia Leah

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Prep Time

5 minutes (plus, optional 1 hour for soaking cashews)

Prep Notes

Decadent and nutrient dense, this vegan dessert is THE autumn crowd pleaser. Developed for my desire to have “sweet treat” without added sugar, it is not only satisfying but the plant based fiber and healthy fats are filling! Evening over! 

Yields

2 serving

Ingredients

• 1/2 cup raw cashews (soak in water for at least 1 hour, then drain)

• 3/4-1 cup almond/cashew/oat/soy unsweetened milk

• 1/2 cup pumpkin puree (NOT to be confused with pumpkin pie filling)

• Sub 1/2 cup sweet potato puree if no pumpkin

• 1 T chia seed

• 1 tsp pumpkin pie spice

• 1 tsp cacao powder

• 1/2 tsp vanilla

• 1 pinch sea or kosher salt

  Optional: New to no-sugar added desserts? Add 1T maple syrup, a gentle sweetener.

Directions

1. Blend all ingredients in a good quality blender on high speed until smooth.  Place even amounts in two glasses or bowls. Refrigerate for at least an hour before serving. 

2. Top with 1 T Chia Leah Maple & Olive Oil Quinoa Sprinkle for a crunchy boost of nutrition!

3. Make it into a breakfast smoothie! Half the cashews, double the milk and add 1 scoop of protein powder, add ice!  (2 servings)

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Prep Time

5 minutes

Prep Notes

Combine our Chia Jam with plain yogurt and Chia Leah Quinoa Sprinkle for a breakfast parfait or dessert that is full of fiber and protein-licious!

The Chia Jam is made with just fresh fruit, lemon and chia seeds. No added sugar!! Recipe found under breakfast & snacks on our website.

Yields

1 serving

Ingredients

• ½ cup of 2% plain Greek yogurt

• ¼ cup Chia Leah Quinoa Sprinkle

• 1 tsp Chia Jam

• 2 leaves fresh mint chopped

Directions

1. Start with plain greek yogurt in a parfait cup or bowl.

2. Layer Chia Jam, then Quinoa Sprinkle, then another layer of Chia Jam and Quinoa Sprinkle

3. Top with chopped mint

4. ENJOY!!!

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Prep Time

15 min

Prep Notes

Most store-bought jellies and jams are full of added sugar, which is so unnecessary since fruit is truly the most tasty and natural sweet there is! By combining chia seed with this homemade jam, it creates an appetizing texture with the fruit plus super food chia seed boasts fiber, antioxidants, and plant-based fats. Most fruits will work, use what’s in season when you make it!

Yields

10 servings

Ingredients

• 1 cup fresh peeled and chopped fruit such as:

  Cherries

  Mango

  Peach

  Berries (whole)

• 1 Tbsp fresh squeezed citrus

• 2 Tbsp chia seeds (for those new to Chia, or skeptical kids, make it 1-1.5Tbsp for the first go round☺)

Directions

1. Combine fruit and lemon in a pan over low heat. Stir often, about every 2 minutes, let the fruit cook until it softens. Total time here is about 6 minutes.

2. Remove from heat and mash the fruit mixture in a bowl.

3. Add chia seeds and stir.

4. Let the jam cool. Put in an airtight container, (I love ball jars for the full jam effect), and refrigerate for up to 2 weeks or freeze for 2 months.

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Prep Time

15 minutes (after coconut milk is in fridge for at least 4 hours)

Prep Notes

This is a great dessert alternative! Top with berries for a boost in antioxidants. Honey and maple syrup are gentle sweeteners and mint is a powerful anti-inflammatory.

Yields

4 serving

Ingredients

• 2 cans coconut milk, no liquid (do not use lite)

• 2 tsp honey or pure maple syrup

• 1 tsp Vanilla extract

• 1 cup fresh berries (strawberries, blueberries , raspberries or blackberries or combo)

• Balsamic vinegar to drizzle 

• 10 Fresh mint leaves chopped

Directions

1. Place coconut milk cans in fridge for at least 4 hours. Open and drain the liquid.

2. With electric mixer, whip solid coconut milk, honey/maple and vanilla.

3. Place into 4 dishes and top with ¼ cup berries, & fresh mint, drizzle with balsamic.

4. Enjoy!!

Prep Time

15 minutes + sit 30 min or overnight

Prep Notes

This is a delicious upgrade from key lime pie.  A standard slice of key lime pie is 46g of sugar!  This pudding is high in protein, fiber, Omega 3’s, calcium and has roughly 5g of natural sugar.  Serves 2. Vegan. Gluten Free. High in fiber!

Yields

2 servings

Ingredients

• 1 cup unsweetened coconut milk/unsweetened vanilla almond milk/coconut almond milk/unsweetened oat milk 

• 1 tsp coconut oil or 1tsp MCT coconut oil which is already in liquid form

• 3 T chia seeds (more if you want thicker pudding)

• 2 T fresh squeezed lime

• 1tsp or 1 T honey for more sweet (or pure maple syrup)

• ½ ripe avocado (optional)

• Dash of sea salt (I love pink Himalayan)

Directions

1. Melt lime juice, coconut oil and honey together. 

2. Add in other ingredients and blend/pulse for 30 seconds.

3. Separate mixture evenly into two dishes and allow to sit at least ½ hour or overnight. 

4. Serve alone or add berries, nuts, shredded coconut, ground cinnamon.

Prep Time

10 minutes + 2 hours or overnight in fridge

Prep Notes

This great treat is packed with nutrition!!

Chia seed

Full of fiber to keep you full longer, aids in digestion. Natural source of energy. High in Omega 3’s (heart healthy, anti-inflammatory & mood food)

Avocado

Contains both soluble & insoluble fiber, which aid in digestion and improve blood sugar and cholesterol levels. 

Cherries

Rich in quercetin, an antioxidant that helps combat inflammation & acts as an antihistamine, contains melatonin which helps with insomnia. 

Dates

A “gentle” sweetener. Less likely to cause indigestion & bloating, compared with processed sweeteners. Fiber, Iron, Magnesium & B vitamins. 3 X potassium than bananas.
Loaded with polyphenols, plant-based compounds that work as antioxidants. 

Cocao Powder & Dark Chocolate (70% or higher)
Polyphenols, flavanoids, and antioxidants to fight disease and inflammation. Low in sugar and low glycemic.

Yields

2 servings

Ingredients

• 1 ripe avocado, pitted

• 1/2 cup frozen unsweetened cherries

• 2 TBL chia seed

• 2 Tablespoons cacao powder (or cocoa powder if you don’t have cacao)

• 1/4 cup almond milk, or water (may need a bit more)

• 1 teaspoon vanilla extract

• Pinch of sea salt

• 4 Medjool dates, pitted OR 1-2 TBL pure maple syrup

Directions

1. Place all the ingredients for the pudding in a powerful blender and blend until the mixture is thick and creamy.

2. Divide between serving cups.

3. Cover and place in fridge for at least 2 hours, if not overnight.  

4. Top with all natural whip cream, Tru Whip or coconut whipped cream, bright berries & dash cinnamon, raw or roasted shredded coconut flakes. 

   To Make Whipped Cream: 

   1 can light coconut milk, chilled in fridge overnight

   1 T raw honey

   Take coconut milk can out of fridge and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in small bowl with honey and whip until light and fluffy. 

   To make roasted coconut shavings:

   Turn oven to 325. Spread unsweetened coconut shavings on a cookie sheet. Sprinkle with ground cinnamon and spray with grapeseed or coconut oil. Bake for 10-15 minutes. Enjoy on pudding, in oatmeal or on plain Greek yogurt.

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Prep Time

15 minutes + freezing time

Prep Notes

Watermelon is an excellent source of potassium and hydration, lime for vitamin C, mint for digestion.

This dessert is refreshing, surprising, “grown up,” and healthy!

Yields

4 servings

Ingredients

• 2 cups watermelon cubed

• ½ cup crumbled feta cheese (or goat cheese)

• ¼ cup chopped mint

• 2 T balsamic (or white balsamic) vinegar

• 2 T olive oil 

• 1 T fresh squeezed lime juice

• Sea salt or coarse kosher salt

  Optional:  ¼ pine nuts.  ¼ cup finely chopped red onion.

  *Don’t have watermelon?  Try honeydew as a delicious alternative.

Directions

1. Carefully fold in ingredients into watermelon. 

2. Whisk together lime, vinegar & oil.  Drizzle over salad.

3. Add a dash of salt.

4. Enjoy!

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Prep Time

5 minutes prep, 30 min refrigeration

Prep Notes

Our Avocado Cacao Mousse is a healthier dessert option, loaded with ingredients that promote wellness.

Chia seeds are full of fiber to keep you full longer, aids in digestion. Natural source of energy. High in Omega 3’s (heart healthy, anti-inflammatory & mood food).

Avocado contains both soluble & insoluble fiber which aid in digestion and improve blood sugar and cholesterol levels. 

Cherries are high in quercetin, an antioxidant that helps combat inflammation & acts as an antihistamine, and, contain melatonin which helps with insomnia. 

Dates are “gentle” sweetener, less likely to cause indigestion & bloating, compared with processed sweeteners. They have fiber, Iron, Magnesium & B vitamins. 3 X potassium than bananas and are loaded with polyphenols, plant-based compounds that work as antioxidants. 

Cacao Powder & Dark Chocolate (70% or higher)
have flavonoids and antioxidants to fight disease and inflammation. No sugar.

Yields

2 servings

Ingredients

• 1 ripe avocado, pitted

• 1/2 cup frozen unsweetened cherries

• 2 T chia seed

• 2 T cocoa or cacao powder

• 1/4 cup milk or water

• 1 teaspoon vanilla extract

• pinch of sea salt

• 4 Medjool dates, pitted OR 1-2 T pure maple syrup OR combo

Directions

1. Place all the ingredients for the pudding in a blender and blend until the mixture is thick and creamy.

2. Divide between serving cups.  

3. Cover and place in fridge for at least 1/2  hour, if not overnight.  

4. Top with all natural whip cream, Tru Whip or coconut whipped cream, bright berries & dash cinnamon. For an additional treat, top with crumpled Chia Leah Superfood Dark Chocolate Bark.

   To Make Homemade Whipped Cream:

   1 can coconut milk, chilled in fridge overnight

   1 T raw honey

   Take coconut milk can out of fridge and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in small bowl with honey and whip until light and fluffy.

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Prep Time

15 minutes + freezing time

Prep Notes

Avoid sugar laden popsicles, (not to mention artificial stuff), this summer!  And, let you kids help!  We always have too much watermelon so this is a great use of it.  Did you know that watermelon is an excellent source of potassium and hydration? Plus, all of these real foods provide nutrition: lime for vit C, mint for digestion and chia for fiber & antioxidants.

Yields

4-8 serving

Ingredients

• 2 cups watermelon cubed or sliced

• ¼ cup fresh mint

• Zest of 1 lime 

• Juice of 1 lime 

• 1 T chia seed

Directions

1. Blend all ingredients. 

2. Pour into any type of popsicle mold or ice cube trays.  

   Picky kids?  Just blend and freeze the one main ingredient: watermelon.

Prep Time

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1 minute

Prep Notes

This recipe will satisfy a sweet treat craving and provide a little healthy fat, fiber and anti-inflammatory effects. Make sure to purchase UNSWEETENED coconut flakes.

Cooking Time

2-8 minutes

Yields

4 servings

Ingredients

• 1 cup unpacked Unsweetened coconut flakes

• 1 tsp ground cinnamon (preferably organic)

• 1/2 tsp coarsely ground sea salt

Directions

Preheat oven to 350.

1. Mix coconut and ground cinnamon in a bowl.

2. Spread mixture on a baking sheet.

3. For less mess, place parchment paper on a baking sheet first.

4. Sprinkle sea salt on mixture.

5. Bake for 2-8 minutes until golden brown.

6. Eat alone or atop 2% plain Greek yogurt, or add to homemade popcorn for a trail mix.

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Prep Time

10 minutes (plus 1 hour for baking sweet potato)

Prep Notes

These muffins are the perfect fall breakfast with yogurt, afternoon snack for the kids or dessert for all. Both pumpkin and sweet potatoes are an excellent source of vitamin A and fiber rich. Combine that with the anti-inflammatory benefits of cinnamon, and you have yourself a delicious, comforting, healthy muffin. Kid approved!

Cooking Time

20-25 minutes baking time

Yields

12 servings

Ingredients

• ¾ cup sweet potato puree*

• ½ cup pumpkin puree

• ¾ cup coconut milk, almond milk or cows milk

• 1 Tbsp chia seeds

• ½ cup coconut sugar

• 1/3 cup water

• ¼ cup avocado oil, grape seed oil or unsweetened applesauce

• 2 Tbsp maple syrup (I prefer grade B for maximum antioxidants)

• 1 Tbsp fresh squeezed lemon juice

• 2 cups flour (use gluten free if preferred)

• 1/3 cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

• 2 tsp aluminum free baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp ground nutmeg

• Optional 1/3 cupdark chocolate chips or 1/3 cup chopped raw walnuts

Directions

Preheat oven to 400 degrees.

Place muffin liners in muffin pan. In a large bowl, hand mix together sweet potato, pumpkin, milk, sugar, chia, water, oil, maple syrup and lemon juice. In a smaller bowl, sift together flour, baking powder, baking soda, salt and spices. Combine mixtures in the large bowl. Add in chocolate chips and/or walnuts. Spoon batter evenly into the muffin liners. Even top muffins with Quinoa Sprinkle. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool slightly and serve. Keep in an airtight container for up to 3 days or freeze.

Notes

*Baby food organic sweet potato works great OR if you have time, simply roast sweet potato for 1 hour at 400 degrees. Spoon out roasted sweet potato flesh and discard skin. Or, twist a little sea salt on the skin and eat it as a nutritious snack while baking!

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Prep Time

5 minutes

Prep Notes

This vegan, gluten free, whole grain (high fiber) snack is a perfect one for a cuddly movie night on the couch, bagged for a long car trip or even an unexpected topper for soups and salads.  Don’t have “nooch?” Groceries carry nutritional yeast in the baking section and in the “natural foods” section. “Nooch” is the cool kids way of saying vegan cheese, plus it’s high in zinc for immunity, vitamin B for energy and offers protein!

Cooking Time

10 Minutes (including popping popcorn)

Yields

1 serving

Ingredients

• 7 cups plain popcorn*

  2 T nutritional yeast “nooch”

  1 tsp ground paprika

  ½ tsp salt of choice

  1/4 tsp cayenne pepper (or a little more if you really love heat!)

  Oil Spray (such as avocado, coconut, grapeseed or olive oil)

  *1/4 cup popcorn kernels (opt for non-GMO) makes ~7 cups of popcorn. I use our stovetop Whirlypop popcorn popper. Heat on medium ¼ cup kernels, 1T coconut or grape seed oil. It is SUCH a great tool in the kitchen and fun. You can always cheat and use store bought plain popped popcorn or use your air popper or high quality plain microwave popcorn.

Directions

• Lay popped popcorn on a parchment lined pan.

• Mix nooch, spices and salt together in a bowl.

• Spray popcorn evenly with oil, then pour over the spice mix.

• Stir gently with a spatula to coat popcorn with spices.

  Enjoy! 

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Prep Notes

Enjoy a warm and delicious snack that is so easy to make, provides antioxidants and is a decadent topping for many snacks and desserts.

Cooking Time

10-15 minutes

Yields

2 servings

Ingredients

• 15-20 red grapes

• Ground cinnamon

• Sea salt

• 1 tsp olive oil

• 1/4 cup Chia Leah Quinoa Sprinkle

• 1/2 cup plain yogurt

Directions

1. Place grapes on a baking sheet. For less mess, use parchment paper.

2. Spread about 1tsp olive oil over grapes, sprinkle with sea salt and cinnamon.

3. Roast at 350 for 10 minutes. Let cool.

4. Serve on ½ cup plain 2% Greek yogurt (such as Fage or Siggi’s) or any dairy free plainyogurt (or try on top of Chia Leah’s Cashew Cocogurt). Top with ¼ cup Chia Leah Quinoa Sprinkle for a satisfying crunch and an extra boost of antioxidants and fiber.

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Prep Time

5 min (plus 1-8 hours to set)

Yields

1 serving (quadruple the recipe for extra all week)

Ingredients

• 3/4 Cup unsweetened almond, cashew, coconut or cows milk

• 1/4 Cup old-fashioned oats

• 1 Tbsp chia seeds

• 1 tsp ground cinnamon

• 1/4 tsp vanilla extract

• 1/3 Cup chopped apple, fresh berries or bananas

• 1 tsp pure maple syrup (grade B offers more antioxidants)

Optional:

• 1 Tbsp chopped nuts such as walnuts or pecans

• 2 Tbsp Chia Leah Maple & Olive Oil Quinoa Sprinkle

Directions

1. Pour milk into jar or container with lid.

2. Add oats, chia seeds, cinnamon and vanilla.

3. Whisk vigorously with a fork (or seal with lid and shake).

4. Cover and place in fridge for at least an hour, if not over night.

5. In the morning, it's magically turned to pudding.

6. Top with Chia Leah Maple & Olive Oil Quinoa Sprinkle, fruit and nuts.

There are countless variations on this pudding. Experiment and discover your favorite! Swap out oats for gluten free quinoa flakes, honey for maple syrup, cinnamon for cacao powder, etc. etc. etc. Look online for a million and one ways to make chia pudding. Oh and be generous and share with me!

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Prep Time

15 min

Prep Notes

Ok, this IS my Mama's banana bread recipe that I grew up on and love but it's got the Chia Leah boost—swapped out some ingredients for more healthy choices, without compromising the comforting taste of fresh baked, made-with-love banana bread. When I bake this, everyone smells the oven breeze and comes running. Due to my boys severe egg allergy, I swap out the eggs as seen below. Flax meal is a great alternative to eggs but only if there's an allergy since eggs are full of nutrition. This bread also freezes well for a last minute dessert to serve.

Cooking Time

1 hour (25-30 minutes for muffins)

Ingredients

• 1 3/4 Cup unbleached flour or whole wheat flour

• 2 tsp aluminum free baking powder

• 1/2 tsp baking soda

• 1 Tbsp chia seeds

• 2/3 Cup coconut sugar

• 2 eggs, beaten (or 2 Tbsp flax meal/chia seed plus 6 Tbsp warm water stirred and let stand for 5 minutes)

• 1/3 Cup non-GMO canola oil (or 1/3 cup applesauce)

• 1 Cup overripe bananas, mashed

Directions

Preheat over to 350 degrees

1. Hand mix wet ingredients plus sugar in one bowl

2. Hand mix dry ingredients in a separate bowl

3. Slowly add dry ingredients to the wet ingredients

4. Spray bread pan with non-GMO vegetable oil

5. Pour mixture into pan and bake 1 hour (or place muffin liners into muffin tin and bake 25-30 minutes)

6. Enjoy!

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Chia Leah
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Prep Time

5 minutes

Prep Notes

Use avocado as a substitute for butter or oils in any baking recipe. Creamy, delicious and a great way to incorporate something green into treats!

Cooking Time

12 minutes

Yields

20 bite size small cookies

Ingredients

• Half a ripe or slightly overripe avocado

• 1/4 stick of unsalted real butter

• 1/3 cup coconut sugar

• 1 egg (or 1 tbsp flax meal combined with 3 tbsp warm water)

• 1/2 tsp vanilla extract

• 1 heaping cup of flour (I like sprouted oat gluten free flour)

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup dark chocolate chips (go for best quality, organic)

Directions

1. Pre-heat oven to 375. With an electric mixer, mix together butter, avocado, sugars, vanilla and egg or flax/water. Gently stir with a spoon flour, baking soda and salt in a separate bowl. Slowly add in flour to wet mix. Add in chocolate chips and stir with a spoon. Place parchment paper on a baking sheet. Spoon dough onto parchment and bake for 12 minutes. Allow cookies to cool slightly and enjoy.

Notes

Use a full avocado in lieu of butter. Experiment with different kinds of flour. Have fun with substituting new ingredients into your own recipes. 

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Chia Leah
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