Chia Chocolate Chip Oatmeal Breakfast time 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 springtime schooling down in Az. I’m astonished at how fast the off season has truly gone. It feels as though I just shifted to Chicago, but I’m therefore happy that it feels like house.
Last night we spent your day with his family members going out and watching LOTS of TV like Nascar (don’t ask) and the Oscars. I really like celebrations because I’m always able to bake or make a few things that Personally, i want to eat myself… oops.
I ended up making a edition of my strawberry basil bruschetta with a new creamy spreadable goat parmesan cheese I came across at Whole Foods. Next, I produced a new edition of my crunchy cashew thai quinoa salad and I’m hoping to bring that to you immediately after I ideal it; it’s more of a spring salad anyway. For a dessert, I made Detoxinista’s flourless peanut butter blondies and produced a fresh cookie recipe (you will see it shortly!).
For the time being, I crafted a cookie that you can eat for breakfast. I’ve been dunking these in chocolate almond milk for days gone by week which has led me to essentially being enthusiastic about taking in cookies for breakfast. Trust me, you’ll be too after cooking up a batch.
At first it seemed strange, you know, feeding on cookies for breakfast time and all. Needless to say I calculated the diet and looked at all the wholesome ingredients in this recipe and dropped in love. So many good things taking place in these! Let’s discuss the cookie goodness.
More on the subject of these cookies and their nutrition: There is no flour, butter, essential oil or processed sugars added thus they don’t weigh you down in the morning. As always, they are An easy task to make! Whip them up and you can enjoy them through the entire week, or like a post-workout snack. They’re crunchy on the outside and soft in the centre, just the way you would like a cookie to become. As the days continue, they get softer. They are best kept in an airtight pot at room temperature for up to 7 days; you can also maintain them in the freezer and warm up when you would like one.
These cookies are filled with omega-3s from both chia seeds and walnuts. Omega-3s are fantastic for the human brain, your center and the disease fighting capability. A lot of people will fail to get enough omega-3s in their diet as we tend to not really eat enough seafood, walnuts, or veggies with the sort of fat. You can read more about 0mega-3s here
Walnuts, almonds and chia seed products:
Walnuts are an excellent source of omega-3s but did you know in addition they contain copper, supplement e, and other anti-inflammatory properties? I’ve by no means been even more of a enthusiast of walnuts until now! They’re especially amazing when toasted (which is why I did it within the recipe!). Learning much more on walnuts here
Almonds give the cookies a nutty, sweet taste. They’re also high in supplement E, potassium, magnesium and certainly a wonderful source of healthy fats. In the formula, you’ll roast your own almonds to increase flavor, but needless to say you can procedure them fresh to preserve their healthy natural oils.
Chia seeds are saturated in fiber, protein, and omega-3s. Chia seeds expand when they come into contact with liquid, therefore they are a fantastic addition to the cookies. Not merely do they offer crunch, however they also help to keep you full!
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5.0 from 1 reviews
2 tablespoons honey
1 teaspoon vanilla
1/4 cup chocolates chips
1 tablespoon chia seeds
Preheat oven to 350 degrees F. Spread walnuts and almonds over cooking sheet. Toast nut products in the range for 8-10 moments, stirring once halfway through. Keep heat in oven.
Following, place toasted nuts in the meals processor. Procedure until completely clean and incredibly creamy similar to peanut butter; this will take about five minutes.
Add more honey, vanilla, egg, baking soda, cinnamon and sodium to processor and practice again until well combined, on the subject of 2 short minutes. Transfer to a medium dish and fold in cherries, chocolates chips, chia seeds and oats. Use a small cookie scoop to drop cookies and move into balls. Put on cookie sheet then slightly flatten using the palm of the hand. Bake for 7-9 a few minutes or until edges are slightly golden brownish. Allow to great on cookie sheet for ten minutes, then transfer to some wire rack to finish cooling. Makes 15 cookies. Shop in an airtight box – cookies will keep well for 3-5 times.
Feel free to add or subtract substances. These cookies are versatile and I really like using what is pig feet made of I’ve available. Try using maple syrup rather than honey. It is possible to sub almost any dried fruit for the cherries, or leave them out totally.
I just tried to make these but will need to have done one thing extremely wrong. The nuts seemed popular when I added them to my cuisinart, but I combined for five minutes and added the honey, egg, and vanilla. Once I did so that this mixtures converted into a sizzling oily puddle in my own cuisinart. Not sure where I proceeded to go wrong. I’ve had such success with you dishes in the past. I am attempting to include almond flour to salvage what I have. Any suggestions?
I made these last night with some modifications: more of chocolates chips (1/3 cup) and I also food-processed oats a little mainly because mine were steel-cut.
I would recommend using only water honey for easier mix of all substances. Also next time I would double the quantity of honey as they were a little under-sweetened to my flavor.