Chia Oatmeal Breakfast Cookies
Featured in the Honolulu Star-Advertiser on July 20, 2016.
1 1/2 tablespoons chia seeds
1/4 cup low-fat milk
2 ripe bananas, mashed
3/4 cup old fashioned oats
1/4 cup unsweetened shredded coconut
1 tablespoon creamy almond butter
Pinch of cinnamon
1/4 teaspoon ground cinnamon
1/4 cup chopped dried fruit such as apricots, dates or figs
1/4 cup dark chocolate chunks or carob chips
Preheat oven to 350°F. Line cookie sheet with parchment paper. In a small bowl, stir together chia seeds and milk. Let mixture sit for about 10 minutes, or until chia seeds have created a nice gel-like consistency. Pour seed gel into a medium sized mixing bowl and add in bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dried fruit and chocolate chunks. Scoop out dough by round tablespoons onto cookie sheet; flatten dough slight using a fork. Place in oven and bake for 17-20 minutes, or until the bottom of the cookies are slightly browned; cool. Makes 15 cookies.
Tip: Studies have shown that to get the most out of chia seeds is to eat them ground. An easy and convenient way to do this is grinding them in a clean coffee grinder for only a few seconds. Chia seeds have a high fat content, so if you grind them too long, it will turn into butter. Also, chia seeds absorb water up to 9 times their weight when soaked, so used them unwashed.
Approximate Nutrient Analysis per cookie:
70 calories, 3 g fat, 1.5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 11 g carbohydrate, 2 g fiber, 4 g sugar, 1 g protein