¾ cup chia seeds ¼ cup whipped butter, softened 1 egg white ½ cup coconut sugar ½ cup agave nectar ½ tsp. vanilla extract ½ cup flour ¼ tsp. salt ¼ tsp. baking powder
Preheat oven to 375 degrees. Place chia seeds on a baking sheet and toast for 10-15 minutes (make sure they don’t burn). In a large bowl mix coconut sugar, agave, butter, egg white, vanilla extract, flour, salt, baking powder and toasted chia seeds together until combined. Use a spoon to drop ½-2 tsps. of dough, about 1 ½ inches apart onto a baking sheet lined with parchment paper. Bake for 6-8 minutes or until golden brown. Let cookies cool for about 2 minutes before removing from baking sheet to a wire rack to cool completely. Store wafers in an airtight container.