Oatmeal Chia Cookies

4.7 ★★★★★ | These oatmeal chia cookies are perfect for breakfast or as a healthy snack. The texture is chewy and similar to baked oatmeal. Plus they’re portable and great for meal prep! #DessertsBlogSelfe #chiacookies #healtyoatmealcookies #glutenfreecookies #eatingbirdfood #chiaseedrecipe #HealthyDesserts

Oatmeal Chia Cookies , By Desserts Blog Selfe .

These oatmeal chia cookies are perfect for breakfast or as a healthy snack. The texture is chewy and similar to baked oatmeal. Plus they’re portable and great for meal prep! #DessertsBlogSelfe #chiacookies #healtyoatmealcookies #glutenfreecookies #eatingbirdfood #chiaseedrecipe #HealthyDesserts

Total Time: 30 Minutes, Servings: 15 Servings

Ingredients :

• 1 1/2 Tablespoons chia seeds
• 1/4 cup Almond Breeze unsweetened vanilla almond milk
• 2 ripe bananas, mashed
• 3/4 cup old fashioned rolled oats
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped medjool dates
• 1/4 cup dark chocolate chunks, carob chips or cacao nibs (dairy-free, if needed)
• 1 Tablespoon creamy almond butter
• large pinch of cinnamon

Instructions :

• Preheat oven to 350°F.
• 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 dough (about 1-2 tablespoons worth) 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 tiny bit.
• Take them out, let cool and enjoy.
• Store leftovers in a sealed storage container in the fridge. They should last 5-7 days.

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Desserts Blog Selfe

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