Oatmeal Chia Cookies
These oatmeal chia cookies are perfect as a fun breakfast cookie or afternoon snack and so easy to make with pantry staples!
Servings: 9 servings
Calories: 125kcal
Ingredients
Dry ingredients
- ¾ cup oats gluten free, if required
- ⅛ cup oat flour gluten free, if required
- ¼ cup pumpkin seeds (pepitas)
- ⅛ cup sliced or chopped almonds
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon optional, or cardamom
- pinch salt
Wet ingredients
- ¼ cup maple syrup
- ¼ cup almond butter
For the chia 'egg'
- 1 tablespoon chia seeds
- 3.5 tablespoon water
Instructions
- Preheat your oven to 375F / 190C and line a baking sheet with parchment paper.
- Make a 'chia egg' by combing the chia seeds and water in a bowl and stirring well. Leave for 5-10 minutes, giving it a stir about halfway through. The mixture should be quite 'gooey' and mostly hold together.
- Add all your 'dry' ingredients to a bowl - the nuts and seeds, oats, flour, cinnamon and salt.
- Add all your 'wet' ingredients - the chia egg, almond butter and maple syrup - to the bowl. Mix very thoroughly until all combined and the dry ingredients are well coated in the almond butter and maple syrup. If it looks too dry, add a touch of maple syrup.
- Either use a cookie scoop or use your hands to form a cookie shape. If doing by hand roll the 'dough' in your hands to form a ball and then once on the baking tray press down slightly with the back of your hand so they form a cookie shape. These don't expand so form into the shape you like.
- Bake for about 12-14 minutes. Keep an eye on them after ten minutes to check they aren't about to burn!
- Transfer to a cooling rack for 5-10 minutes and then enjoy!
Notes
- Stir the ingredients very thoroughly when the almond butter and maple syrup have been added, so the flour and oats are evenly coated.
- Wet your hands before making the cookie shapes to avoid the mixture from sticking to them!
- Watch the cookies in the last few minutes of cook time as they can turn a little fast and burn.
- I haven't tried it yet, but swapping out almond butter for pumpkin seed butter should be good for those who prefer to be nut-free.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- almonds and almond butter, which score 1.
- cinnamon scores 0 on the SIGHI list, but is rated higher elsewhere. It is optional here.
Nutrition
Calories: 125kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 2mg | Potassium: 127mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg