The teens are giving me a run for my money right now …. but they are also amazing. Chloe is cooking dinner as we speak – a beef, pineapple, broccoli and ginger stir-fry. There’s a fair amount of chaos going on in there but it smells promising. Fingers crossed!

While she is busy stover-top, I have some pre-made, store-bought cookie dough baking in the oven. Shocking, I know! I opened the packet, popped the dough on a tray and that was it.

To be fair, I picked the Sweet Loren’s brand which is lovely and has amazing allergy-friendly and lower-sugar options – find them in the fridges at Miles, next to the cheese!

When it’s that easy, it kinda makes me want to skip baking from scratch …. except for a couple of golden recipes that I just keep going back and back to – this being one of them!

I make Holy Crap Cookies so regularly that I sometimes forget about Chia Choc Chip. These are a fraction less sturdy, but don’t let that put you off.

If you use the fine oats, they hold together really well once they are cooled – but you do have to wait until they cool (which is hard when they smell so good.)

These do contain sugar but the oats, almond flour and chia seeds provide a nice dose of fibre and protein that helps to steady the sugar release.

They’re still cookies though so don’t have them for breakfast, lunch and dinner! In fact, if you’re a cookie-after-dinner person, go light on the carbs with your meal as the cookie functions as a carb itself.

If you want a cookie as a snack, then as well as picking a healthier option (like this recipe), try to have a small handful of nuts first to elevate the protein further.

Just in! I’m finishing writing this post-dinner. We sacrificed one of my favourite pans which is so burnt it may never recover, but the stir-fry recipe was a total hit.

I’ll pass on the recipe for that next week as we’re definitely adding it to our rotation (and don’t worry, I won’t let you burn your pans!)

Chia chocolate chip cookies (makes 12-14)

Can be gluten free, dairy free

Note: you need to chill the dough 1-2 hours in the fridge before cooking.

Ingredients:

1 scant cup small oats, gluten-free if need be

1/2 cup almond flour, or ground almonds from the baking section

1/2 cup brown rice flour

1/2 cup sugar, (I used organic cane sugar)

1/4 cup mini chocolate chips, gluten/dairy-free if need be eg Enjoy Life

1/8 cup chia seed

1 tsp baking powder

1/2 tsp salt

1 egg, large

1/2 cup avocado oil or coconut oil

1 tsp vanilla extract

Method:

Using a hand whisk, whisk the dry ingredients together in one bowl and the wet in another.

Combine the two bowls and stir well with a wooden spoon, using your hands if necessary to completely form the dough. (I suggest you pour the dry bowl into the wet bowl, which makes washing up easier!)

Chill the dough in the fridge for 1-2 hours.

Preheat oven to 355F. Lightly oil a large baking sheet.

Roll the dough into small golf balls (should make approximately 12-14), flatten halfway and space apart on the tray.

Bake for 12 minutes. If they are spreading nicely at this point, leave them be and cook for another two mins. If they are not spreading well, lightly flatten the top of each cookie, this time with the back of a fork. Bake for another 2 mins, or until lightly golden!

Leave to cool completely on the rack before transferring to a plate or storage.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. She works at Waterfront Wellness in Bermuda. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda