Adapted from a Nuchia Foods Corp. recipe. Story written and tested by Leigh Lambert of the Washingtonpost.com.
Chia flour is available through the Nuchia Food Web site: www.nuchiafoods.com/store.
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
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.
Adapted from a Nuchia Foods Corp. recipe.