½ cup coconut oil (solid, not melted)

1 tbsp chia seeds

2.5 tbsp water

1½ cup all-purpose flour

¼ tsp salt

¾ cup sugar

¼ tsp baking soda

2 tbsp almond milk

For the icing:

1 scoop MegaFood Relax + Calm Magnesium Powder Blackberry Hibiscus Oasis Powder (optional)

1½ cup powdered sugar

2 tbsp almond milk

1–2 blackberries, optional (for color)

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix chia seeds with water and let sit for 5 minutes to form a gel.
In a bowl, cream coconut oil and sugar until smooth.
Add chia seed mixture and almond milk; stir until combined.
In a separate bowl, whisk flour, salt, and baking soda. Gradually add to wet mixture until dough forms.
Scoop dough onto prepared baking sheet, flatten slightly.
Bake 10–12 minutes, until edges are lightly golden. Cool completely.
For icing, whisk powdered sugar, almond milk, and magnesium powder until smooth. Add mashed blackberries if desired for color.
Drizzle or spread icing over cooled cookies before serving.

Ground flax seeds can replace chia seeds.

Vegan butter can substitute coconut oil but changes flavor slightly.

Use a 1:1 gluten-free flour blend for a gluten-free version.

The magnesium powder is optional.

For less sweetness, reduce sugar slightly.

Bake a few minutes longer for crunchier cookies.

Cookies can be frozen without icing for up to 2 months.