Chia Oatmeal Breakfast Cookies

It has been raining on and off this week. To entertain Little A, we baked some goodies!

I saw the recipe below and figured we could do this easily.  I didn’t have some ingredients on hand but I suppose it would be alright to substitute whatever we had on our pantry.

Vanilla Almond Milk = Soy Milk

Shredded Coconut = Ground Flaxseed

Dates = Prunes

Almond Butter = regular unsalted butter

 Chia Oatmeal Breakfast Cookies (recipe from the link)

  • 1½ Tablespoons chia seeds
  • ¼ cup unsweetened vanilla almond milk
  • 2 ripe bananas, mashed
  • ¾ cup old fashioned oats
  • ¼ cup unsweetened shredded coconut
  • ¼ cup chopped dates
  • ¼ cup dark chocolate chunks or carob chips
  • 1 Tablespoon creamy almond butter
  • large pinch of cinnamon
  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Gently stir in the dates and chocolate chunks.
  5. 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.
  6. Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a tiny bit.
  7. Take them out, let cool and enjoy.
It turned out really great! She had fun mashing the bananas, measuring the ingredients and mixing everything together. She even ate some of the chopped prunes before she dropped them into the bowl.
Little A ate three cookies right after we baked them.
A success!

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