I love to have cookies that are healthy enough to eat for breakfast. This one uses chia sees instead of eggs and olive oil instead of butter. There is plenty of protein with sunflower seeds and walnuts. To add a little “zip” I like to add a few tablespoons of rum for extra flavor.
Ingredients:
1/4 cup(s) chia seeds
3/4 cup(s) water
1 cup(s) olive oil
1 1/2 cup(s) dates -- chopped
1/2 cup(s) cocoa powder
1/2 cup(s) brown sugar
2 tsp vanilla extract
1 cup(s) gluten free baking flour mix
1 cup(s) oat flour -- I grind oats in a coffee grinder
1 tsp salt
1 tsp baking soda
1 cup(s) chocolate chips -- I use 85% cocoa bar chopped
1 cup(s) walnuts -- chopped
3/4 cup(s) shelled raw sunflower seeds
Directions
1. Preheat oven to 350 degrees. Pour chia seeds and water into mixing bowl. Let them sit there together for a few (approx. 4) minutes to gel.
2. Add olive oil, dates, cocoa powder, brown sugar and vanilla; mix well together. (Add a few tablespoons of rum if desired.)
3. Sprinkle flours, salt and baking soda over top and mix again. If batter does not stick together well enough then add a tablespoon or two of water.
4. Mix in chocolate, walnuts and sunflower seeds.
5. Bake on ungreased cookie sheet for approximately 11 minutes. Touch cookies lightly on top with finger and they should hold their shape when done.
OTL 2015
