Chia Seed Cookies
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Makes: 35 pieces
- Cost: Average
- Note plus the resting time for the dough (40 minutes)
PRESENTATION
Chia seed cookies from Liguria blend traditional Italian baking with a modern twist. You know, in this part of Italy, canestrelli have been around forever. The secret? Hard-boiled egg yolk in the dough. It gives these healthy cookies their extra tender and fragrant bite—setting them apart from your usual cookie. Really good stuff. This version mixes in chia seeds, adding a unique, almost crispy pop and a boost of nutrition. Plus, Parmesan cheese joins the mix, providing a savory kick that complements the slightly nutty chia. These aren't your typical sweet cookies; they lean more on the savory side with a moist, delicate crumb thanks to that classic pastry technique.
In Liguria, they’re often served as snacks for aperitivo, fitting perfectly on any platter, especially when paired with creamy cheeses or something a bit tangy. Seriously good. Instead of just sticking with tradition, this recipe embraces what’s great about superfood cookies and runs with it. Chia seeds are not just decorative; they make these gluten-free cookies be different, appealing to anyone seeking a more nutritious snack.
And look, the flavor is rich without being overwhelming, and the difference the Parmesan makes is undeniable. So, so tasty. The seeds add a distinct look, with little flecks throughout the dough. Around Liguria, you'll find these at gatherings, on picnic spreads, or as a mid-morning treat to keep you energized.
They’re incredibly versatile—you can use them to round out a cheese board or toss a few into a lunchbox for a quick pick-me-up. And here's the thing: if you are looking for chia seed cookies with a fresh take, these are definitely worth trying. Pretty simple. They’re not just for special occasions; they fit into everyday life, bringing a touch of Italian flair to your table, making snack time a little more exciting and definitely more flavorful.
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- INGREDIENTS
- Ingredients for 35 small cookies
- Eggs 8
- Type 00 flour 2 cups (250 g)
- Butter 1.1 cups (250 g) - cold
- Potato starch 1 cup (125 g)
- Parmigiano Reggiano PDO cheese 4.5 oz (125 g) - to grate
- Chia seeds 6 ½ tbsp (80 g)
How to prepare Chia Seed Cookies
To make the chia seed cookies, first put the eggs in a pot of cold water and boil for 8 minutes once the water comes to a boil 1. Then drain them, let them cool, and peel them. At this point, take only the yolks 3, the egg whites will not be needed for this recipe, but you can use them to make stuffed eggs, like the Spring Eggs.
Cut the cold butter into cubes and place it in a food processor with blades 4; add the flour and cornstarch 5 and blend until you get a crumbly mixture 6.
Then add the Parmesan 7, hard-boiled yolks, and chia seeds 8. Blend again until the ingredients are combined 9.
Transfer the dough to a lightly floured surface and knead briefly 10. Then wrap it in plastic wrap 11. Let it rest in the refrigerator for at least 40 minutes. Take the dough and roll it out on a floured surface 12!
You should achieve a thickness of 3/8 inch 13. Using a fluted cookie cutter with a diameter of about 2 inches, cut out the cookies (14-15)
and place them on a baking sheet lined with parchment paper 16. Bake in a preheated static oven at 350°F, on the lower rack for about 25/28 minutes, then take them out 17 and let your chia seed cookies cool before moving them to a tray.