Cookies & Chia

Vanilla Chia Pudding

  • 3/4 cup almond milk
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  1. Combine all ingredients together in a cup/jar
  2. Stir and mix well
  3. Refrigerate for a few hours, or until it becomes a pudding consistency

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Mexican Hot Chocolate Cookies


  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened coco powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  1. Preheat oven to 400 degrees

  2. In a medium bowl stir together flour, coco powder, cream of tartar, baking soda, and salt.

  3. In a separate bowl, beat butter and 1 1/2 cups sugar on medium speed until it is light and fluffy. Add in eggs and mix well. Add in flour mixture a little at a time.

  4. In a small bowl, mix together the remaining 1/4 cup sugar and the cinnamon.

  5. Scoop large tablespoons of dough into balls and roll them in the cinnamon/sugar mixture. Place the balls about 3 inches apart on cookie sheets (line with parchment paper).

  6. Bake until cookies are set in the center, and when they look cracked, about 10 minutes. Let cool.

  7. Store in an airtight container, up to 1 week.

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This week I have two recipes for you – chia pudding and Mexican hot chocolate cookies. The chia pudding is super simple, and I think it is so delicious. We’ve had a bag of chia seeds in our cupboard for a while, so I wanted to make something with them. I love those “Mamma Chia” squeezy packet things, and I was planning on trying to make my own. This recipe didn’t turn out like one of those, but I loved it anyway! The recipe I made is for a simple vanilla flavor, and is plain tasting. If you like it that way, then it will be delicious to eat as is. I like it plain, but I also like to add berries which makes it so yummy. For the milk, I used almond milk because I don’t like regular milk, but you can really use any type you want. I’ve heard of many people using coconut milk. Make sure you only make as much as will be eaten, because I’m not sure if it lasts very long (maybe a day or so).

At first I was only going to make the chia pudding, but it was so simple, so I decided to also make something else. My sister and I had a Spanish presentation to do, and we brought in these Mexican hot chocolate cookies to go with it. If you didn’t already know, Mexican hot chocolate is basically just regular got chocolate with cinnamon in it. These cookies have cinnamon in them, and they taste amazing! They’re soft and chewy and baked perfectly!

These were new recipes for me, and I hope you like them as much as I did! Let me know how they turned out for you.

🙂 Angel

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