Chia Delicious chocolate Chip Oatmeal Breakfast Cookies gluten free & packed with omega-3!

How was your weekend? Mine was filled with good eats and a lot of time with Tony; it was his last weekend back home before he mind out for springtime schooling down in Arizona. I’m astonished at how fast the off time of year has truly gone. It feels like I just relocated to Chicago, but I’m so happy it feels like home.
Yesterday we spent your day with his family members hanging out and watching LOTS of TV like Nascar (don’t ask) and the Oscars. I love parties because I’m generally able to bake or cook a couple of things that Personally, i want to eat myself… oops.
I ended up making a version of my strawberry basil bruschetta with a fresh creamy spreadable goat parmesan cheese I found at Whole Foods. Next, I made a new version of my crunchy cashew thai quinoa salad and I’m expecting to provide that for you immediately after I perfect it; it’s even more of a springtime salad anyway. For the dessert, I made Detoxinista’s flourless peanut butter blondies and developed a new cookie formula (you will see it shortly!).
For the time being, I crafted a cookie that you can eat for breakfast. I am dunking these in delicious chocolate almond milk for the past week which includes led me to essentially being obsessed with taking in cookies for breakfast time. Trust me, you will be too after baking up a batch.
At first it seemed weird, you know, eating cookies for breakfast time and all. Of course I calculated the nourishment and looked at all the wholesome substances in this formula and dropped in love. A lot of good things happening in these! Let’s discuss the cookie goodness.
More approximately these cookies and their nutrition: There’s no flour, butter, essential oil or refined sugars added so they don’t weigh you straight down in the morning. As always, they’re EASY to make! Whip them up and you may enjoy them through the entire week, or like a post-workout snack. They’re crunchy externally and soft in the centre, just the way you’d like a cookie to be. As the days continue, they obtain softer. They’re best kept in an airtight box at room temperature for up to 1 week; you can even maintain them in the fridge and warm up when you would like one.
These cookies are filled with omega-3s from both chia seeds and walnuts. Omega-3s are wonderful for the human brain, your center and the disease fighting capability. A lot of people will fail to get enough omega-3s within their diet once we tend to not eat enough seafood, walnuts, or veggies with the sort of fat. It is possible to read more about 0mega-3s here
Walnuts, almonds and chia seed products:
Walnuts are loaded with omega-3s but did you know in addition they contain copper, vitamin e, as well as other anti-inflammatory properties? I’ve never been even more of a enthusiast of walnuts as yet! They’re especially wonderful when toasted (which explains why I did so it in the formula!). Read more on walnuts here
Almonds supply the cookies a nutty, lovely taste. They’re also high in supplement E, potassium, magnesium and obviously a wonderful way to obtain healthy fats. Within the formula, you’ll roast your personal almonds to improve flavor, but of course you can procedure them raw to preserve their healthy oils.
Chia seed products are high in fibers, protein, and omega-3s. Chia seed products expand when they come into contact with liquid, therefore they are a fantastic addition to the cookies. Not only do they provide crunch, however they also help to keep you full!
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5.0 from 1 reviews
Prep time:
10 mins
Cook time:
20 mins
Total period:
30 mins
2 tablespoons honey
1 teaspoon vanilla
1/4 cup dark chocolate chips
1 tablespoon chia seeds
Preheat oven to 350 degrees F. Pass on walnuts and almonds over baking sheet. Toast nuts in the oven for 8-10 mins, stirring once halfway through. Keep heat in oven.
Following, place toasted nuts in the meals processor. Procedure until completely easy and incredibly creamy similar to peanut butter; this will take about five minutes.
Insert honey, vanilla, egg, cooking soda, cinnamon and salt to processor and approach again until very well combined, about 2 minutes. Transfer to some medium bowl and collapse in cherries, delicious chocolate chips, chia seeds and oats. Work with a small cookie scoop to drop cookies and move into balls. Put on cookie sheet then slightly flatten using the palm of your hands. Bake for 7-9 a few minutes or until edges are slightly fantastic brown. Allow to awesome on cookie sheet for ten minutes, after that transfer to a wire rack to finish chilling. Makes 15 cookies. Shop in an airtight box – cookies will keep well for 3-5 times.
Feel absolve to add or subtract elements. These cookies are flexible and I really like using what does pig feet look like I have available. Try using maple syrup rather than honey. You can sub any kind of dried fruits for the cherries, or keep them out totally.
Hi Monique,
I just tried to create these but must have done some thing very wrong. The nut products seemed sizzling after i added these to my cuisinart, but I blended for five minutes and added the honey, egg, and vanilla. Once I did the mixtures converted into a sizzling hot oily puddle in my cuisinart. Not sure where I proceeded to go wrong. I’ve acquired such success along with you recipes in the past. I am attempting to add almond flour to salvage what I have. Any suggestions?
I made these yesterday with some adjustments: more of chocolate chips (1/3 cup) and I also food-processed oats a bit mainly because mine were steel-cut.
I would suggest using only liquid honey for easier combination of all elements. Also next time I would double the quantity of honey as they were a bit under-sweetened to my flavor.

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