150gflourI used half spelt flour and half whole wheat
15gof coconut oilor sunflower or corn oil
1tablespoonchia seeds + 3 tablespoons hot water
40gbrown cane sugar
1teaspoonof chia seedsfor the surface
Mix the tablespoon of chia seeds with the 3 tablespoons of hot water and let them stand. Preheat the oven to 350°F.
Cut eight thin slices from the orange, get juice from the rest of it and set aside. Get also the orange zest, being careful to pick only the orange part.
Put in a blender brown sugar and orange zest and blend until you'll get a fragrant orange flavored sugar.
Put in a large bowl the flour, baking powder, orange flavored sugar - except a tablespoon you have to keep to sprinkle the surface of the cookies just before baking.
Add melted coconut oil (or corn or sunflower oil) and also add the soaked chia seeds. Knead adding the orange juice little by little. You have to get a smooth and soft dough.
Divide the dough into 8 equal balls and form the cookies, pressing the dough between your hands. Place them on a baking sheet covered with parchment paper.
Put a slice of orange on each cookie pressing lightly.
Add the teaspoon of chia seeds to the tablespoon of orange flavored sugar left and mix well. Spread this mixture of cane sugar, orange zest and chia seeds on the surface of each cookie to cover its surface completely.
Bake the cookies for 10 minutes. Then turn on the grill of the oven and bake 5 minutes more. Check the cookies in these last minutes quite often, to make sure that their surface becomes caramelized without burning.
Let the cookies cool down before serving.
Serve the orange and chia seeds cookies with a nice tea or coffee cuppa. Stored in an airtight container they keep well for 3 to 4 days.