Oatmeal Chia Cookies
User Reviews
4.7
Oatmeal Chia Cookies
Description
Oatmeal Chia Cookies feature a wholesome mix of ingredients including mashed bananas, chia seed gel, oats, and almond butter. The chia seeds soak in almond milk until gelatinous, which helps bind the cookie dough without typical flour or eggs. The addition of shredded coconut and chopped Medjool dates provides chewy sweetness, while dark chocolate chips punctuate the bites with richness. Baking at a moderate temperature browns the bottoms lightly, ensuring the cookies hold their shape with a tender interior.
Once cooled, these cookies are best served as a snack or light dessert that combines nutty, fruity, and chocolate flavors. Their dense but soft texture makes them easy to handle yet satisfying.
Leftovers keep well in the refrigerator for about a week. According to the notes, almond butter can be swapped with other nut or seed butters, while Medjool dates can be replaced with other dried fruits such as raisins or cranberries. The shredded coconut is optional or can be switched out for other mix-ins for variety.
Ingredients
- 1 1/2 Tablespoons chia seeds
- 1/4 cup almond milk Almond Breeze, unsweetened vanilla
- 2 banana mashed, ripe
- 3/4 cup rolled oats old fashioned
- 1/4 cup coconut unsweetened, shredded
- 1/4 cup Medjool dates chopped
- 1/4 cup dark chocolate carob chips or cacao nibs (dairy-free, if needed, chunks
- 1 Tablespoon almond butter creamy
- cinnamon large pinch
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.
Notes
- Almond butter can be substituted with peanut butter, sunflower seed butter, or cashew butter according to preference.
- Dried fruits like raisins, cranberries, or chopped figs can replace Medjool dates in the recipe.
- The shredded coconut is optional and can be omitted or replaced with an alternative mix-in as desired.
- Store leftovers in a sealed container in the refrigerator; they remain fresh for 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 79kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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