Preheat your oven to 180°C/ 160°C fan/ 350°F/ gas mark 4
In a small saucepan, gently melt the coconut oil.
Add the brown rice syrup and the Linwoods Milled Chia seed.
Switch off the heat and let the Linwoods Milled Chia seed sit and swell. We are using Linwoods Milled Chia seed to replace eggs in this recipe.
Using a food processor, pulse the remaining dry ingredients together until the cashews are finely ground (but not like a flour).
Add the brown rice syrup.
Pulse again until a big dough ball forms in the basin of your food processor.
Pull off an apricot-sized piece of dough and roll into a ball between your palms.
Flatten each with a spatula on a lined baking tray.
Cook for 10-12 minutes, and remove from the oven before they turn a shade darker. Don’t worry if they seem soft, they will harden as they cool down.
The cookies can be baked in batches or half the cookie dough frozen for another day.