Chia Chocolate Chip Oatmeal Breakfast time Cookies gluten free & filled 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 heads out for spring schooling down in Arizona. I’m astonished at how fast the off season has gone. It feels like I just relocated to Chicago, but I’m so happy that it feels like home.
Last night we spent the day with his family members hanging out and viewing LOTS of TV like Nascar (don’t ask) as well as the Oscars. I love celebrations because I’m usually able to bake or cook a couple of things that I personally want to consume 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 produced a new version of my crunchy cashew thai quinoa salad and I’m wishing to bring that to you immediately after I ideal it; it’s more of a springtime salad anyway. For any dessert, I made Detoxinista’s flourless peanut butter blondies and developed a new cookie formula (you’ll see it soon!).
In the meantime, I crafted a cookie you could eat for breakfast. I am dunking these in chocolates almond dairy for days gone by week which has led me to essentially being obsessed with eating cookies for breakfast. Trust me, you will be too after baking up a batch.
Initially it seemed weird, you know, feeding on cookies for breakfast and all. Of course I determined the nourishment and viewed all of the wholesome ingredients in this formula and fell in love. So many good things occurring in these! Let’s talk about the cookie goodness.
More on the subject of these cookies and their nutrition: There’s no flour, butter, oil or refined sugars added thus they won’t weigh you straight down in the morning. As always, they’re EASY to make! Whip them up and you can enjoy them throughout the week, or as a post-workout snack. They’re crunchy externally and soft in the centre, just just how long Pig feet take to cook you’d like a cookie to become. As the times go on, they get softer. They’re best kept within an airtight container at room temperature for 7 days; you can even keep them in the refrigerator and heat 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 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 type of fat. You can read even more about 0mega-3s here
Walnuts, almonds and chia seed products:
Walnuts are an excellent source of omega-3s but did you know that they also contain copper, supplement e, as well as other anti-inflammatory properties? I’ve by no means been even more of a lover of walnuts as yet! They’re especially great when toasted (which is why I did it within the recipe!). Read 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. Within the formula, you’ll roast your own almonds to improve flavor, but of course you can procedure them organic to preserve their healthy oils.
Chia seeds are saturated in fiber, proteins, and omega-3s. Chia seeds expand if they touch liquid, therefore they’re an excellent addition to the cookies. Not only do they offer crunch, however they also help with keeping you full!
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5.0 from 1 reviews
2 tablespoons honey
1 teaspoon vanilla
1/4 cup dark chocolate chips
1 tablespoon chia seeds
Preheat oven to 350 degrees F. Spread walnuts and almonds over baking sheet. Toast nut products in the range for 8-10 moments, stirring once halfway through. Keep heat in range.
Following, place toasted nuts in the food processor. Process until completely simple and incredibly creamy similar to peanut butter; this should take about 5 minutes.
Add more honey, vanilla, egg, baking soda, cinnamon and sodium to processor and course of action again until well combined, on the subject of 2 minutes. Transfer to a medium bowl and fold in cherries, chocolate chips, chia seed products and oats. Use a little cookie scoop to drop cookies and roll into balls. Put on cookie sheet then slightly flatten using the palm of your hands. Bake for 7-9 moments or until edges are slightly fantastic brown. Allow to awesome on cookie sheet for 10 minutes, after that transfer to a wire rack to complete chilling. Makes 15 cookies. Store within an airtight box – cookies could keep well for 3-5 days.
Feel absolve to add or subtract substances. These cookies are versatile and I really like using what I have available. Try using maple syrup rather than honey. You can sub any kind of dried fruits for the cherries, or leave them out completely.
I just tried to create these but must have done one thing very wrong. The nuts seemed hot after i added these to my cuisinart, but I blended for five minutes and added the honey, egg, and vanilla. Once I did how the mixtures converted into a popular oily puddle in my own cuisinart. Uncertain where I proceeded to go wrong. I’ve had such success along with you dishes in the past. I am attempting to add almond flour to salvage what I have. Any suggestions?
I made these last night with some modifications: more of chocolate chips (1/3 cup) and I also food-processed oats a little simply because mine were steel-cut.
I would suggest using only liquid honey for easier mix of all elements. Also the next time I would dual the amount of honey because they were a little under-sweetened to my taste.