How was your weekend? Mine was full of good eats and lots of time with Tony; it was his last weekend back home before he heads out for spring training down in Arizona. I’m amazed at how fast the off season has gone. It feels like I just moved to Chicago, but I’m so happy that it feels like home.
Yesterday we spent the day with his family hanging out and watching LOTS of TV like Nascar (don’t ask) and the Oscars. I love parties because I’m always able to bake or cook a few things that I personally want to eat myself… oops.
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I ended up making a version of my strawberry basil bruschetta with a new creamy spreadable goat cheese I found at Whole Foods. Next, I made a new version of my crunchy cashew thai quinoa salad and I’m hoping to bring that to you soon after I perfect it; it’s more of a spring salad anyway. For a dessert, I made Detoxinista’s flourless peanut butter blondies and created a new cookie recipe (you’ll see it soon!).
In the meantime, I crafted a cookie that you can eat for breakfast. I’ve been dunking these in chocolate almond milk for the past week which has led me to basically being obsessed with eating cookies for breakfast. Trust me, you will be too after baking up a batch.
At first it seemed weird, you know, eating cookies for breakfast and all. Of course I calculated the nutrition and looked at all the wholesome ingredients in this recipe and fell in love. So many good things happening in these! Let’s talk about the cookie goodness.
Why these breakfast cookies are good for you:
There’s no flour, butter, oil or refined sugars added so they won’t weigh you down in the morning. As always, they are EASY to make! Whip them up and you can enjoy them throughout the week, or as a post-workout snack. They’re crunchy on the outside and soft in the middle, just the way you’d like a cookie to be. As the days go on, they get softer. They are best kept in an airtight container at room temperature for up to 1 week; you can also keep them in the freezer and heat up when you’d like one.
These cookies are packed with omega-3s from both the chia seeds and walnuts. Omega-3s are wonderful for your brain, your heart and the immune system. Most people will fail to get enough omega-3s in their diet as we tend to not eat enough fish, walnuts, or veggies with the type of fat. You can read more about 0mega-3s here.
The benefits of healthy fats from nuts & seeds:
Walnuts are an excellent source of omega-3s but did you know that they also contain copper, vitamin e, and other anti-inflammatory properties? I’ve never been more of a fan of walnuts until now! They’re especially wonderful when toasted (which is why I did it in the recipe!). Read more on walnuts here.
Almonds give the cookies a nutty, sweet flavor. They’re also high in vitamin E, potassium, magnesium and obviously a wonderful source of healthy fats. In the recipe, you’ll roast your own almonds to increase flavor, but of course you can process them raw to preserve their healthy oils.
Chia seeds are high in fiber, protein, and omega-3s. Chia seeds expand when they come into contact with liquid, therefore they are an excellent addition to the cookies. Not only do they provide crunch, but they also help to keep you full!
If you make this recipe or anything else from Ambitious Kitchen, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! To keep up to date with posts and behind the scenes info, follow AK on BlogLovin’, Facebook, Twitter, Instagram and Pinterest. xo!
More healthy breakfast recipes to try:
Nutrition-Rich Omega 3 Blueberry Breakfast Cookies (gluten free + vegan)
Dark Chocolate, Almond & Sea Salt Banana Baked Oatmeal
Power Flax Chocolate Chip Banana Oatmeal Muffins
Healthy Chocolate Chip Banana Bread Zucchini Oatmeal Cookies (vegan!)
Vegan Paleo Banana Muffins with Chocolate Chips
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chia Chocolate Chip Oatmeal Breakfast Cookies (gluten free & packed with omega-3!)
Ingredients
- 1 cup raw 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 (or dairy free chocolate chips)
- 1 tablespoon chia seeds
- 1/2 cup gluten free rolled oats
Instructions
- 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. Remove the oven and let the nuts cool completely. Keep heat in oven.
- Next, place the cooled, toasted nuts in the food processor. Process until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes.
- 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. Allow to cool on cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling. Makes 15 cookies.
- Store in an airtight container - cookies will keep well for 3-5 days.
I don’t know what happened to my cookies, I made the mistake of blending the oats in the food processor. I also used maple syrup instead of honey. And took out the cherries. My dough became really wet and chocolate melted into the dough. It started dripping and was really wet.
Hi! Blending the oats will make the dough much looser. Fold them in as described in step 4 — that will give you the right consistency 🙂
Hi! What could I use in place of honey in this recipe? Thanks!
I think maple syrup should work!
Holy crap these are phenomenal. Made exactly as the recipe suggested.
These cookies were delicious. Not too sweet and very filling and rich,
Yay!! Thank you ❤️
My dough was just too crumbly to make cookies! I put everything then into one pan, hoping to be able to cut it up into squares after baking. Unfortunately..it still crumbles apart – too bad because the taste is perfect!
Hmm not sure what might have happened? Did you change anything about the recipe?
I’m pregnant, and I have GDM that’s why I’m more interested in low carb diets.
I find it more interesting all the recipes here.
Worst instructions. The mix was so hot after coming out of the oven and then mixing for 5 minutes, that by the time I added the chocolate chips, they melted and created such a mess. Love the clean ingredients, but these cookies look nothing like the picture. Will have to alter next time to see if I can get the right consistency/look.
These are delicious! My kids have peanut allergy, and these are the perfect protein snack for them! I used maple syrup instead of honey, and raisins in place of cherries, simply because that’s what I had on hand. Thank you!
The perfect treat or snack! Glad they love them 🙂
Are you supposed to cool the nuts? I didn’t and the oil from the nuts separated and it was very hard to shape the cookies.
Yes, cool for a few minutes until no longer hot.
Just made a batch this morning. I didn’t have enough walnuts, so I threw in a few pumpkin seeds and cashews to top up to 2 cups. I also soaked raisins (I like them plump) and replaced the cherries with those. YUMMY! Kids say they’ll be happy to have these replace their store-bought granola bars for “emergency” breakfasts on school days. Thanks!
My Cuisinart food processor is adverse to making nut butter. If I were using jarred nut butter, how much do I need? 1 cup?
Yes about 1 cup should work!
These are PHENOMENAL! I read allll the reviews and made the following modifications which I would 100% recommend…
Used 1 cup crunchy almond butter Bc didn’t have almonds or walnuts AND skipped the whole nut processing step so that was a big time saver- yay!
Added 1/2 cup shredded unsweetened coconut just because 😋
Opted for raw organic honey which is dark amber with sugar crystals and it was perfectly sweet!
Used mini chocolate chips
Used Craisins (forgot to chop and they were fine!)
ADDED 1 mashed overripe banana 🍌 to batter at the end Bc the batter was super dry and seemed to need more moisture to bind.
Made a total of 21 cookies And filled an entire cookie sheet
Baked a little longer — for 12 minutes— un til edges were golden and toothpick came out clean.
You guys… these are ridiculously good! Omg- I ate 3 in like 2 minutes.
This recipe is yet again another keeper! Monique, you are a total recipe rockstar! Our family really enjoys them all, especially during this quarantine! Makes life that much more enjoyable so THANK YOU! Blessings to you and your family and little baby boy! So cute!
So glad you loved these and that you’re finding lots of recipe favs here! And happy to hear that those swaps worked out well.
Would a chia egg work in replacement of the egg in this recipe?
Would not recommend, sorry!
The roasted then blended nuts ended up clumping in a oily ball in my food processor and adding the additional ingredients did not help. The taste of the cookies (or should I say crumbles) was great, but they looked nothing like the photos. I thought maybe I misread and should have used oat flour instead of rolled oats, I see that’s not the case. The only difference was I use a flax egg instead of a real egg. But the problem of the clumping happened before the “egg” was added. Any suggestions? I’m thinking I’ll try them again in bar form with added flour and/or coconut flakes.
So sorry you had that issue. This recipe seems to be tricky for some people. It sounds like you didn’t blend the nuts long enough, because the walnut butter should be smooth! Usually it clumps up right before it’s ready to become smooth, but really it shouldn’t take long!
Perfect! So glad you loved them!
AMAZING! I’ve made these like 8 times, no joke. And will make again! 100% percent worth the extra effort of toasting nuts and hauling out food processor. I agree with everyone who advised letting the nuts cool a little while before processing.
Also used dried cranberries and can recommend.
Dried cranberries sound delicious. Happy to hear that you like these ones!
Monique,
Are the numbers on the nutritional part for 1 cookie (a serving) or for all 15 cookies?
Thanks.
For 1 cookie!