Step 1: Lay out all ingredients and measure accordingly.
Step 2: Make the dough.
Step 3: Refrigerate the dough for at least 1 hour before baking.
Step 4: Apply chia seeds and sugar to dough balls.
Someone asked me: “Why did you put chia seeds in cookies?”
My answer: “Because I incorporate healthy habits in my cooking and baking. For this recipe they’re just pleasing to the eye, the chia seeds are not over powering.”
You can’t taste them at all. This step is optional.
Step 5 (optional): Prepare pomegranate
Not only do the pomegranate seeds provide a pop of color, they’re a nice pop of flavor in between each cookie bite.
Step 6: After cookies are done baking for 8-10 minutes, let cool serve and enjoy!
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1/4 cup white chocolate sauce
- 1/2 cup white chocolate chips
- 1/2 tsp vanilla extract
- 1/2 coconut extract or rum extract (optional)
- 3 tbsp lime juice
- zest of one large lime, finely minced
- 1/2 cup unsweetened coconut shavings
- 1/2 cup sugar for rolling cooking
- dash of nutmeg
- dash of cinnamon
- Preheat oven to 350 degrees. Line cookie sheet with oil or butter.
- In a small bowl, stir together flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
- Using a mixer or wooden spoon, beat together butter and sugar until extremely smooth.
- Beat in egg, vanilla extract (add in coconut or rum extract if using), lime juice, lime zest, and white chocolate sauce.
- Gradually blend in dry ingredients, coconut shavings, and white chocolate chips. Place dough in refrigerator for at least 1 hour.
- Using a cookie scooper or a teaspoon, round dough into balls, roll on chia seeds, then roll in sugar. Place on cookie sheet about 1 inch apart.
- Baked 8-10 minutes or until lightly brown.
- Let stand on cookie sheet two minutes before removing to cool on wire racks. Serve and Enjoy!