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Chia Oatmeal Breakfast Cookies
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| Ingredients | |
| 1½ tablespoons | Chia seeds |
| ¼ cup | unsweetened vanilla almond milk |
| 2 | ripe bananas, mashed |
| ¾ cup | old fashioned oats, (gluten-free if necessary) |
| ¼ cup | unsweetened shredded coconut |
| ¼ cup | chopped dates |
| ¼ cup | dark chocolate chunks or carob chips, (gluten-free if necessary) |
| 1 Tablespoon | creamy almond butter, (with salt) |
| large pinch | cinnamon |
| Directions Preheat oven to 350F. In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency. Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks. Scoop out a generous tablespoon of dough onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies. Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a bit. Take them out, let cool and enjoy. Note: Many dark chocolate chips are gluten-free however ingredients can vary by brand. It’s best to look at packaging before purchasing if you have a gluten sensitivity. Nutrition Information Serves: 15 | Serving Size: | |
| 1 | cookie |
Per serving: Calories: 77; Total Fat: 3g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 5g; Protein: 1g
Nutrition Bonus: Potassium: 83mg; Vitamin A: 0%: Vitamin C: 2%; Iron: 3%; Calcium: 2%
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