Chia Chocolate Chip Oatmeal Breakfast Cookies (gluten free & packed with omega-3!)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.67 out of 5 stars
(24)
Ingredients
15 servings
- 1 cup raw walnuts
- 1 cup raw unsalted almonds
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cherries, coarsely chopped
- 1/4 cup dark chocolate chips (or dairy free chocolate chips)
- 1 tablespoon chia seeds
- 1/2 cup gluten free rolled oats
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Preparation
Step 1
Preheat oven to 350 degrees F. Spread walnuts and almonds over baking sheet. Toast nuts in the oven for 8-10 minutes, stirring once halfway through. Remove the oven and let the nuts cool completely. Keep heat in oven.
Step 2
Next, place the cooled, toasted nuts in the food processor. Process until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes.
Step 3
Add honey, vanilla, egg, baking soda, cinnamon and salt to processor and process again until well combined, about 2 minutes.
Step 4
Transfer to a medium bowl and fold in cherries, chocolate chips, chia seeds and oats. Use a small cookie scoop to drop cookies and roll into balls. Place on cookie sheet then slightly flatten with the palm of your hand.
Step 5
Bake for 7-9 minutes or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling. Makes 15 cookies.
Step 6
Store in an airtight container - cookies will keep well for 3-5 days.
Step 7
Save recipe for the next time?
