Gluten Free flour

Adapted from a Nuchia Foods Corp. recipe. Story written and tested by Leigh Lambert of the

Nutrition Facts
Serving size: Per cookie
Calories: 125
% Daily Values*
Total Fat: 7g 11
Saturated Fat: 3g 15
Cholesterol: 19mg 6
Sodium: 56mg 2
Total Carbohydrates: 19g 6
Dietary Fiber: n/a 0
Sugar: 9g
Protein: 3g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

Chia Flour Coconut Cookies

The Washington Post, July 9, 2009


Chia flour is available through the Nuchia Food Web site:

MAKE AHEAD: For softer, domed cookies, refrigerate the dough for 2 hours before baking. For crisp, flat cookies, use the dough right away. The cookies can be stored in a tightly closed container at room temperature for up to 4 days. To freeze, wrap batches of cookies tightly in aluminum foil, then place in freezer-safe resealable plastic storage bags; freeze for up to 1 month.

Makes about 30 cookies


  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups packed brown sugar (light or dark)
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 large egg
  • 2 1/2 cups chia seed flour (see headnote)
  • 1 1/4 cups unsweetened dried shredded coconut
  • Generous 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons baking powder


Combine the butter, sugar, water, and vanilla and coconut extracts in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 4 minutes, until fluffy and light. Stop to add the egg; beat on low speed to incorporate.

Combine the chia flour, coconut, salt and baking powder in a bowl or on a sheet of wax paper. With the mixer on the lowest speed, gradually add the dry chia flour mixture to the wet ingredients, beating until just combined.

Preheat the oven to 350 degrees. Have ready an ungreased baking sheet. Bake in batches, one sheet at a time.

Shape 2-tablespoon portions of dough into balls. Place the balls of dough on the baking sheet, spacing them 1 inch apart. Bake for 13 to 15 minutes, until light brown. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Source:

Adapted from a Nuchia Foods Corp. recipe.

Tested by Leigh Lambert for The Washington Post.
E-mail the Food Section with recipe questions.