Chia Chocolates Chip Oatmeal Breakfast Cookies gluten free of charge & 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 home before he heads out for springtime training down in Az. I’m astonished at how fast the off season has truly gone. It feels like I just shifted to Chicago, but I’m therefore happy it feels like home.
Yesterday we spent the day with his family going out and viewing LOTS of TV like Nascar (don’t ask) and the Oscars. I love parties because I’m always able to bake or make a couple of 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 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 provide that to you immediately after I perfect it; it’s even more of a springtime salad anyway. For any dessert, I produced Detoxinista’s flourless peanut butter blondies and produced a new cookie formula (you will see it soon!).
For the time being, I crafted a cookie you could eat for breakfast. I’ve been dunking these in chocolates almond milk for the past week which has led me to basically being obsessed with taking in cookies for breakfast time. Trust me, you will be too after baking up a batch.
At first it seemed strange, you know, eating cookies for breakfast and all. Of course I computed the nourishment and viewed all of the wholesome substances in this recipe and dropped in love. So many good things taking place in these! Let’s discuss the cookie goodness.
More approximately these cookies and their nutrition: There is no flour, butter, oil or refined sugars added so they won’t weigh you down in the morning. As always, they are EASY to make! Whip them up and you may enjoy them through the entire week, or like a post-workout snack. They’re crunchy on the outside and soft in the centre, just just how you would like a cookie to be. As the times continue, they get softer. They are best kept in an airtight box at room temperature for up to 1 week; you can also keep them in the fridge and warm up when you’d like one.
These cookies are filled with omega-3s from both chia seeds and walnuts. Omega-3s are fantastic for your brain, your heart and the immune system. Most 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 type of fat. You can read even more about 0mega-3s here
Walnuts, almonds and chia seeds:
Walnuts are loaded with omega-3s but did you know they also contain copper, supplement e, as well as other anti-inflammatory properties? I’ve hardly ever been more of a enthusiast of walnuts until now! They’re especially amazing when toasted (which is why I did so it within the recipe!). Read more on walnuts here
Almonds supply the cookies a nutty, sweet flavor. They’re also saturated in vitamin E, potassium, magnesium and certainly a wonderful source of healthy fats. Within the recipe, you’ll roast your very own almonds to increase flavor, but needless to say you can process them uncooked to protect their healthy natural oils.
Chia seed products are high in fibers, proteins, and omega-3s. Chia seeds expand if they come into contact with liquid, therefore they are an excellent addition to the cookies. Not only do they provide crunch, however they also help with keeping you full!
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5.0 from 1 reviews
Prep time:
10 mins
Cook period:
20 mins
Total period:
30 mins
2 tablespoons honey
1 teaspoon vanilla
1/4 cup chocolates chips
1 tablespoon chia seeds
Preheat oven to 350 levels F. Spread walnuts and almonds over baking sheet. Toast nuts in the oven for 8-10 a few minutes, stirring once halfway through. Keep heat in range.
Following, place toasted nuts in the meals processor. Process until completely easy and incredibly creamy similar to peanut butter; this will take about five minutes.
Combine honey, vanilla, egg, cooking soda, cinnamon and salt to processor and approach again until well combined, about 2 minutes. Transfer to some medium dish and collapse in cherries, chocolates chips, chia seed products and oats. Work with a little cookie scoop to drop cookies and roll into balls. Place on cookie sheet then slightly flatten using the palm of the hand. Bake for 7-9 mins or until sides are slightly fantastic dark brown. Allow to awesome on cookie sheet for 10 minutes, after that transfer to some wire rack to complete cooling. Makes 15 cookies. Store within an airtight box – cookies could keep well for 3-5 days.
Feel free to add or subtract elements. These cookies are flexible and I really like using what I’ve available. Use maple syrup instead of honey. It is possible to sub any kind of dried fruits for the cherries, or keep them out completely.
Hi Monique,
I just tried to create these but must have done some thing extremely wrong. The nuts seemed warm while i added these to my cuisinart, but I blended for 5 minutes and added the honey, egg, and vanilla. Once I did which the mixtures converted into a sizzling oily puddle in my cuisinart. Not sure where I went wrong. I’ve experienced such success with you recipes in the past. I am trying to add almond flour to salvage what I’ve. Any suggestions?
We made these yesterday with some adjustments: more of chocolate chips (1/3 cup) and We also food-processed oats a bit as mine were steel-cut.
I would recommend using only liquid honey for easier mix of all substances. Also next time I would dual the amount of honey as they were a bit under-sweetened to my taste.

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