Almond Oatmeal Breakfast Cookies with Chia Jam
 
Prep time
Cook time
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Keep these easy almond oatmeal cookies on hand and serve with nutritious Chia seed jam for a quick, delicious breakfast!
Author:
Recipe type: Breakfast
Serves: 18-24 cookies
Ingredients
  • 2 T. milled flax
  • ¼ cup nondairy milk
  • ¼ cup coconut oil, melted
  • ½ cup natural almond butter (no salt/sugar added)
  • 1 t. vanilla extract
  • 1 T. blackstrap molasses
  • Scant ½ cup coconut sugar
  • 2¼ - 2½ cups rolled oats (certified GF if necessary)
  • ½ t. baking soda
  • ½ t. baking powder
  • ¼ t. salt
  • --------------------------------
  • ½ cup frozen berries of choice (I used organic wild blueberries.)
  • Optional: 3-4 chunks frozen pineapple
  • 1-2 T. agave syrup, honey, or maple syrup, depending on how sweet you prefer your jam
  • 2 T. Chia seeds
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat.
  2. In a small bowl, combine flax and nondairy milk and set aside to gel.
  3. In a glass bowl in a microwave or in a saucepan on the stove, melt together the coconut oil and almond butter and stir until smooth. Add the vanilla, molasses, and coconut sugar and stir until well combined. Add the flax mixture and beat for a few seconds to incorporate some air into the batter.
  4. In a separate bowl, stir together 2¼ cups oats, baking soda, baking powder, and salt. Pour wet ingredients into dry and stir. If you prefer thicker cookies, add another ¼ cup oats.
  5. Spoon dough onto baking sheet, about one heaping Tablespoon at a time, flattening each dough ball slightly. Bake about 10 minutes, remove from oven, and transfer to cooling rack after 10 minutes to continue cooling.
  6. While the cookies bake, make your Chia seed jam. Thaw your fruit in the microwave, then drain most of the extra juice. Transfer fruit to a blender and blend to desired level of smoothness. Remove and stir in sweetener and Chia seeds, allowing to sit for at least 5 minutes. If your jam is still thin after a few minutes, you may have to add more Chia seeds. You want it to be thick! Keep jam in the fridge in an air-tight container until ready to serve.
  7. When cookies have cooled, add about one teaspoon of jam to the cookie centers and spread slightly. Eat immediately and enjoy!
Notes
Keep cookies in an air-tight container at room temperature and jam in a jar in the fridge. Add jam to cookies right before eating.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/04/29/almond-oatmeal-breakfast-cookies-with-chia-seed-jam/