Delicious gluten free breakfast cookies packed omega-3 thanks to walnuts and chia seeds. These cookies have no butter, flour or added sugar!
INGREDIENTS
Spread walnuts and almonds over baking sheet.
Toast nuts in the oven for 8-10 minutes, stirring once halfway through.
Keep heat in oven.
2 place toasted nuts in the food processor. Process until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes
3 Add honey, vanilla, egg, baking soda, cinnamon and salt to processor and process again until well combined, about 2 minutes.
Transfer to a medium bowl and fold in cherries, chocolate chips, chia seeds and oats.
Use a small cookie scoop to drop cookies and roll into balls.
Place on cookie sheet then slightly flatten with the palm of your hand. Bake for 7-9 minutes or until edges are slightly golden brown
For more details about this recipe
INGREDIENTS
- • 1 cup shelled walnuts
- • 1 cup raw unsalted almonds
- • 2 tablespoons honey
- • 1 teaspoon vanilla
- • 1 egg
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon cinnamon
- • 1/4 teaspoon salt
- • 1/2 cup dried cherries, coarsely chopped
- • 1/4 cup dark chocolate chips
- • 1 tablespoon chia seeds
- • 1/2 cup gluten free rolled oats
NSTRUCTIONS
1. Preheat oven to 350 degrees F.Spread walnuts and almonds over baking sheet.
Toast nuts in the oven for 8-10 minutes, stirring once halfway through.
Keep heat in oven.
2 place toasted nuts in the food processor. Process until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes
3 Add honey, vanilla, egg, baking soda, cinnamon and salt to processor and process again until well combined, about 2 minutes.
Transfer to a medium bowl and fold in cherries, chocolate chips, chia seeds and oats.
Use a small cookie scoop to drop cookies and roll into balls.
Place on cookie sheet then slightly flatten with the palm of your hand. Bake for 7-9 minutes or until edges are slightly golden brown
For more details about this recipe