Our Choc Chia Snap Bikkies can be made in bulk and will last for several weeks when stored in glass or tin. Recipe ingredients can be doubled for a larger batch as well but the below quantities will still give around 30 bikkies which should, HOPEFULLY, see you through the week!

Our Choc Chia Snap Bikkies can be made in bulk and will last for several weeks when stored in glass or tin. Recipe ingredients can be doubled for a larger batch as well but the below quantities will still give around 30 bikkies which should, HOPEFULLY, see you through the week!

CHOC CHIA SNAP BIKKIES

*Gluten free, dairy free, refined sugar free.

75g Coconut Oil (the more solid the better for this recipe so in warmer months may need to spend some time in the fridge prior to prep)
2 egg yolks
½ cup rice flour
½ cup quinoa flour (or other high protein flour i.e. Almond or Besan flour)
¼ cup Cocoa
2 tbsp. Chia Seeds
½ tsp. cinnamon
1 tbsp. Stevia and 1/3 cup Rice malt syrup
1 tsp. Vanilla extract
1 tsp. Baking Powder


Preheat Oven to 180° Celsius. Add flours, cocoa, cinnamon, stevia and baking powder to a bowl and whisk really well. Add Chia seeds and mix again.

Meanwhile add coconut oil to a mixer/blender and cream until light and fluffy. Add egg yolks and vanilla and mix well. Once well combined add the dry ingredients to the wet ingredients. Pulse/mix gently until just combined before finishing by hand with a spatula or spoon.

Turn out onto a lightly floured surface and lightly knead. 

The dough may need some time in the fridge to firm up before rolling out to 3mm thickness. Cut out rounds (or other shape) until the dough is all used up. (If still sticky pop back in the fridge for a further 15 mins).

Cook for 8-10 mins, rotating trays at around the 5 min mark. (remember to watch them for the first time in your oven, they may cook even faster).

Cool on trays then leave on racks to ensure all heat is gone before storage (any remaining heat will result in the bikkies getting soft and not lasting as long as they should).