Chia Chocolates Chip Oatmeal Breakfast Cookies gluten free & packed with omega-3!
How was your weekend? Mine was full of good eats and lots of period with Tony; it had been his last weekend back before he mind out for spring training down in Az. I’m amazed at how fast the off time of year has truly gone. It feels like I just moved to Chicago, but I’m so happy it feels like house.
Last night we spent the day with his family going out and viewing LOTS of Television like Nascar (don’t ask) and the Oscars. I love parties because I’m usually able to bake or make a couple of things that I personally want to eat myself… oops.
I ended up creating a version of my strawberry basil bruschetta with a fresh creamy spreadable goat mozzarella cheese I found at Whole Foods. Next, I made a new version of my crunchy cashew thai quinoa salad and I’m wishing to provide that to you soon after I ideal it; it’s even more of a springtime salad anyway. For the dessert, I made Detoxinista’s flourless peanut butter blondies and created a fresh cookie recipe (you will see it soon!).
For the time being, I crafted a cookie that you can eat for breakfast. I am dunking these in chocolates almond milk for days gone by week which includes led me to basically being obsessed with feeding on cookies for breakfast. Trust me, you’ll be too after baking up a batch.
Initially it seemed strange, you know, feeding on cookies for breakfast time and all. Of course I calculated the nourishment and looked at all of the wholesome substances in this recipe and fell in love. So many good things happening in these! Let’s talk about the cookie goodness.
More on the subject of these cookies and their nutrition: There’s no flour, butter, essential oil or refined sugars added thus they won’t weigh you down in the morning. As always, they are EASY to make! Whip them up and you may enjoy them through the entire week, or like a post-workout treat. They’re crunchy externally and soft in the middle, just just how you’d like a cookie to be. As the days go on, they get softer. They are best kept in an airtight container at room temperature for up to 7 days; you can also maintain them in the refrigerator and heat up when you would like one.
These cookies are filled with omega-3s from both chia seeds and walnuts. Omega-3s are great for your brain, your heart and the immune system. Most people will fail to get enough omega-3s within their diet once we tend to not really eat enough fish, walnuts, or veggies with the sort of fat. It is possible to read even more about 0mega-3s here
Walnuts, almonds and chia seeds:
Walnuts are loaded with omega-3s but did you know they also contain copper, vitamin e, and other anti-inflammatory properties? I’ve under no circumstances been more of a lover of walnuts as yet! They’re especially great when toasted (which is why I did it within the formula!). Learning much more on walnuts here
Almonds supply the cookies a nutty, sweet taste. They’re also high in supplement E, potassium, magnesium and obviously a wonderful way to obtain healthy fats. In the formula, you’ll roast your own almonds to improve flavor, but needless to say you can procedure them natural to protect their healthy natural oils.
Chia seed products are high in dietary fiber, proteins, and omega-3s. Chia seeds expand when they touch liquid, therefore they are an excellent addition to the cookies. Not only do they provide crunch, however they also help with keeping you full!
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5.0 from 1 reviews
Prep period:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
2 tablespoons honey
1 teaspoon vanilla
1/4 cup chocolates chips
1 tablespoon chia seeds
Instructions
Preheat oven to 350 degrees F. Pass on walnuts and almonds over baking sheet. Toast nut products in the oven for 8-10 a few minutes, stirring once halfway through. Maintain heat in range.
Following, place toasted nuts in the food processor. Procedure until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes.
Increase honey, vanilla, egg, baking soda, cinnamon and sodium to processor and course of action again until well combined, on the subject of 2 short minutes. Transfer to a medium bowl and flip in cherries, delicious chocolate chips, chia seeds and oats. Use a little cookie scoop to drop cookies and roll into balls. Place on cookie sheet then slightly flatten using the palm of the hands. Bake for 7-9 moments or until edges are slightly golden brownish. Allow to cool on cookie sheet for ten minutes, after that transfer to some wire rack to finish chilling. Makes 15 cookies. Shop in an airtight box – cookies will keep well for 3-5 times.
Feel free to add or subtract elements. These cookies are versatile and I love using what I’ve available. Try using maple syrup instead of honey. You can sub almost any dried fruits for the cherries, or keep them out totally.
Hi Monique,
I just tried to make these but must have done one thing extremely wrong. The nuts seemed sizzling hot once i added them to my cuisinart, but I combined for five minutes and added the honey, egg, and vanilla. Once I did so the fact that mixtures converted into a popular oily puddle in my cuisinart. Uncertain where I went wrong. I’ve experienced such success along with you meals in the past. I am attempting to include almond flour to salvage what I have. Any suggestions?
Hiya,
I actually made these last night with some adjustments: more of chocolates chips (1/3 glass) and I also food-processed oats a little simply because mine were steel-cut.
I would suggest using only water honey for easier combination of all elements. Also the next time I would double the amount of honey because they were a little under-sweetened to my flavor.
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