Ingredients

• 1 1/2 tbs chia seeds
• 1 cup (150g) plain flour
• 1 cup (90g) rolled oats
• 1/2 cup (40g) desiccated coconut
• 1/2 cup (110g) unrefined rapadura sugar
• 1/4 cup (50g) pepitas (pumpkin seeds)
• 100g butter, melted, cooled
• 50g dark chocolate, chopped
• Melted dark chocolate, extra, to serve

Method

Step 1‍

Preheat oven to 180°C. Line 2 large baking trays with baking paper. Whisk chia and ⅓ cup (80ml) water in a small bowl until combined. Set aside, stirring occasionally, for 15 mins or until thick.

Step 2‍

Combine flour, oats, coconut, sugar and pepitas in a large bowl. Make a well in the centre. Stir in butter and chia mixture and use your fingertips to combine. Stir in the chocolate.

Step 3‍

Roll 2-tsp portions of oat mixture into balls. Place on the lined trays and flatten slightly. Bake for 10 mins or until cookies are light golden. Transfer to a wire rack to cool completely. Drizzle with the melted chocolate.