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Chia and Pumpkin Seed Tea Cookies

Course Dessert
Cook Time 15 minutes
Total Time 15 minutes
Author Savanah

Ingredients

  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • ½ cup white sugar
  • ¾ cup soft butter
  • 2 large eggs
  • 1 tablespoon vanilla
  • ½ cup chia seeds
  • ¼ cup pumpkin seeds

Instructions

  • Preheat your oven to 325 degrees.
  • Sift together the flour, salt and baking soda and set aside.
  • Cream together butter, sugars and eggs for about 3 minutes or until smooth, add in the vanilla.
  • Slowly start to add in the flour mixture.
  • When fully combined roll dough into balls that are 1-1.5 inches around.
  • You have two options for adding the chia seeds. You may roll the ball (either just the top half or entire thing) in the seeds, this will give you full coverage of the top of the cookie. Or you may sprinkle them on top of the dough and then lightly press in to make sure they stay (this is the method used in the photos).
  • After adding seeds place on tray and add pumpkin seeds, again, pressing in slightly.
  • Space the dough about 3 inches apart.
  • Bake for 10-14 minutes (every oven is different so keep an eye as you approach the 10 minute mark.
  • You will want the cookies to be slightly under cooked for a perfectly chewy finish even a couple days later.
  • As soon as the cookies come out of the oven remove from the tray and place on a clean, cool counter.
  • Let them rest there until fully cooled.
  • Store in the refrigerator for the freshest taste.