Chia Chocolate Chip Oatmeal Breakfast time Cookies gluten free of charge & packed with omega-3!

How was your weekend? Mine was full of good eats and a lot of period with Tony; it was his last weekend back before he heads out for spring teaching down in Az. I’m surprised at how fast the off season has truly gone. It feels as though I just relocated to Chicago, but I’m therefore happy it feels like house.
Yesterday we spent your day with his family going out and watching LOTS of TV like Nascar (don’t ask) and the Oscars. I love parties because I’m usually in a position to bake or make a couple of things that I personally want to consume myself… oops.
I ended up creating a edition of my strawberry basil bruschetta with a new creamy spreadable goat mozzarella cheese I found at Whole Foods. Next, I produced a new edition of my crunchy cashew thai quinoa salad and I’m expecting to bring that to you immediately after I perfect it; it’s more of a spring salad anyway. To get a dessert, I made Detoxinista’s flourless peanut butter blondies and created a fresh cookie recipe (you’ll see it shortly!).
For the time being, I crafted a cookie that you can eat for breakfast. I’ve been dunking these in chocolates almond dairy for days gone by week which includes led me to fundamentally being obsessed with eating cookies for breakfast time. Trust me, you will be too after cooking up a batch.
At first it seemed weird, you know, taking in cookies for breakfast and all. Of course I computed the diet and viewed all of the wholesome substances in this formula and dropped in love. So many good things taking place in these! Let’s discuss the cookie goodness.
More about these cookies and their nutrition: There is no flour, butter, oil or refined sugars added thus they won’t weigh you down in the morning. As always, they are An easy task to make! Whip them up and you may enjoy them throughout the week, or as a post-workout treat. They’re crunchy on the outside and soft in the middle, just just how you’d like a cookie to become. As the days go on, they obtain softer. They’re best kept within an airtight pot at room temperature for 1 week; you can even keep them in the fridge and heat up when you’d like one.
These cookies are filled with omega-3s from both chia seeds and walnuts. Omega-3s are great for your brain, your heart and the immune system. A lot of people will fail to get enough omega-3s within their diet once we tend to not really eat enough seafood, walnuts, or veggies with the sort of fat. It is possible to read 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, vitamin e, along with other anti-inflammatory properties? I’ve hardly ever been even more of a lover of walnuts as yet! They’re especially great when toasted (which is why I did it within the formula!). Read more on walnuts here
Almonds give the cookies a nutty, sweet flavor. They’re also high in supplement E, potassium, magnesium and certainly a wonderful source of healthy fats. Within the formula, you’ll roast your personal almonds to improve flavor, but of course you can process them raw to preserve their healthy oils.
Chia seeds are saturated in fibers, proteins, and omega-3s. Chia seeds expand when they come into contact with liquid, therefore they’re a fantastic addition to the cookies. Not merely do they provide crunch, but they also help with keeping you full!
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5.0 from 1 reviews
Prep period:
10 mins
Cook period:
20 mins
Total period:
30 mins
Ingredients
2 tablespoons honey
1 teaspoon vanilla
1/4 cup dark chocolate chips
1 tablespoon chia seeds
Instructions
Preheat oven to 350 levels F. Pass on walnuts and almonds over baking sheet. Toast nut products in the range for 8-10 a few minutes, stirring once halfway through. Maintain heat in range.
Following, place toasted nuts in the meals processor. Process until completely clean and incredibly creamy similar to peanut butter; this should take about five minutes.
Add more honey, vanilla, egg, cooking soda, cinnamon and sodium to processor and process again until well combined, about 2 short minutes. Transfer to a medium bowl and collapse in cherries, chocolates chips, chia seeds and oats. Use a small cookie scoop to drop cookies and move into balls. Put on cookie sheet after that slightly flatten using the palm of the hand. Bake for 7-9 a few minutes or until sides are slightly golden brownish. Allow to cool on cookie sheet for ten minutes, then transfer to a wire rack to finish cooling. Makes 15 cookies. Store in an airtight container – cookies will keep well for 3-5 days.
Feel absolve to add or subtract elements. These cookies are flexible and I love using what I’ve available. Use maple syrup instead of honey. You can sub almost any dried fruits for the cherries, or keep them out completely.
Hi Monique,
I just tried to create these but will need to have done some thing very wrong. The nuts seemed sizzling after i added these to my cuisinart, but I combined for five minutes and added the honey, egg, and vanilla. Once I did so the fact that mixtures turned into a warm oily puddle in my own cuisinart. Not sure where I proceeded to go wrong. I’ve acquired such success with you quality recipes before. I am trying to add almond flour to salvage what I have. Any suggestions?
Hiya,
I actually made these last night with some adjustments: more of chocolate chips (1/3 cup) and We also food-processed oats a little as mine were steel-cut.
I would recommend using only water honey for easier combination of all substances. Also the next time I would double the amount of honey as they were a bit under-sweetened to my taste.

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