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

How was your weekend? Mine was full of good eats and a lot of time with Tony; it was his last weekend back home before he heads out for spring teaching down in Arizona. I’m amazed at how fast the off time of year has gone. It feels like I just transferred to Chicago, but I’m therefore happy it feels like house.
Yesterday we spent the day with his family members going out and viewing LOTS of TV like Nascar (don’t ask) as well as the Oscars. I love celebrations because I’m generally in a position to bake or cook a couple of things that I personally want to consume myself… oops.
I ended up creating a version of my strawberry basil bruschetta with a new creamy spreadable goat parmesan cheese I came across at Whole Foods. Next, I made a new edition 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 spring salad anyway. For a dessert, I produced Detoxinista’s flourless peanut butter blondies and created a fresh cookie recipe (you’ll see it shortly!).
In the meantime, I crafted a cookie you could eat for breakfast. I’ve been dunking these in chocolate almond dairy for days gone by week which includes led me to essentially being obsessed with taking in cookies for breakfast time. Trust me, you will be too after cooking up a batch.
At first it seemed strange, you know, feeding on cookies for breakfast time and all. Of course I computed the diet and looked at all the wholesome substances in this recipe and fell in love. So many good things taking place in these! Let’s talk about the cookie goodness.
More approximately these cookies and their nutrition: There’s no flour, butter, oil or processed sugars added thus they don’t weigh you straight down in the morning. As always, they are EASY to make! Whip them up and you can enjoy them throughout the week, or being 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 continue, they get softer. They’re best kept within an airtight container at room heat for 1 week; you can also maintain them in the freezer and warm up when you’d like one.
These cookies are filled with omega-3s from both the chia seeds and walnuts. Omega-3s are wonderful for your brain, your center and the disease fighting capability. A lot of people will neglect to get enough omega-3s within their diet as we tend to not eat enough fish, walnuts, or veggies with the sort of fat. You can read even more about 0mega-3s here
Walnuts, almonds and chia seeds:
Walnuts are an excellent source of omega-3s but did you know they also contain copper, supplement e, along with other anti-inflammatory properties? I’ve under no circumstances been even more of a enthusiast of walnuts as yet! They’re especially wonderful when toasted (which is why I did so it within the recipe!). Reading more on walnuts here
Almonds give the cookies a nutty, lovely taste. They’re also high in vitamin 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 needless to say you can procedure them uncooked to protect their healthy oils.
Chia seeds are saturated in fibers, proteins, and omega-3s. Chia seed products expand when they touch liquid, therefore they’re an excellent addition to the cookies. Not only do they provide crunch, but they also help to keep you full!
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5.0 from 1 reviews
Prep time:
10 mins
Cook period:
20 mins
Total time:
30 mins
2 tablespoons honey
1 teaspoon vanilla
1/4 cup chocolates chips
1 tablespoon chia seeds
Preheat oven to 350 levels F. Pass on walnuts and almonds over cooking sheet. Toast nut products in the range for 8-10 a few minutes, stirring once halfway through. Maintain heat in oven.
Following, place toasted nuts in the meals processor. Process until completely clean and very creamy similar to peanut butter; this will take about 5 minutes.
Add honey, vanilla, egg, baking soda, cinnamon and sodium to processor and process again until well combined, on the subject of 2 short minutes. Transfer to some medium bowl and flip in cherries, chocolates chips, chia seed products and oats. Use a small cookie scoop to drop cookies and roll into balls. Place on cookie sheet then slightly flatten using the palm of your hands. Bake for 7-9 minutes or until edges are slightly fantastic brown. Allow to great on cookie sheet for 10 minutes, after that transfer to some wire rack to finish chilling. Makes 15 cookies. Store within an airtight box – cookies will keep well for 3-5 days.
Feel free to add or subtract substances. These cookies are versatile and I really like using what I’ve available. Use maple syrup rather than honey. You can sub almost any dried fruits for the cherries, or leave them out totally.
Hi Monique,
I simply tried to make these but must have done one thing extremely wrong. The nuts seemed warm after i added them to my cuisinart, but I combined for 5 minutes and added the honey, egg, and vanilla. Once I did so which the mixtures turned into a sizzling oily puddle in my cuisinart. Not sure where I proceeded to go wrong. I’ve experienced such success with you meals in the past. I am attempting to include almond flour to salvage what I’ve. Any suggestions?
We made these yesterday with some modifications: more of delicious chocolate chips (1/3 cup) and I also food-processed oats a little mainly because mine were steel-cut.
I would recommend using only liquid honey for easier combination of all substances. Also next time I would double the quantity of honey as they were a little under-sweetened to my taste.

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