CHIA OATMEAL BREAKFAST COOKIES
INGREDIENTS
-
1½ tablespoons chia seeds
-
¼ cup unsweetened vanilla almond milk
-
2 ripe bananas, mashed
-
¾ cup old fashioned oats (gluten-free if necessary)
-
¼ cup unsweetened shredded coconut
-
¼ cup chopped dates
-
¼ cup dark chocolate chunks, cocoa nibs or carob chips (gluten-free if necessary)
-
1 Tablespoon creamy almond butter (with salt)
-
large pinch of cinnamon
METHOD
-
Preheat oven to 350F.
-
In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.
-
Pour the chia seeds gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks.
-
Scoop out a generous tablespoon of dough onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.
-
Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a bit.
-
Take them out, let cool and enjoy.
Note: Many dark chocolate chips are gluten-free however ingredients can vary by brand. It’s best to look at packaging before purchasing if you have a gluten sensitivity.