These little chia cookies are the perfect thing if you feel like you are going to cave and jump of the plant based band wagon! They are completely vegan and gluten free so the carbohydrates that they are made of are slow releasing and full of fibre! Because they are completely vegan, I couldn’t use egg to stick the mixture together, so I have used chia seeds, which are a really good source of natural plant based protein and a superfood! However, like all sweet treats you won’t lose weight by scoffing all 12 in one day, remember to eat them in moderation alongside lots of veggies!
- 125g oats
- 95g mixed nuts
- 7tbsp pure maple or date syrup
- 1 small handful of chopped pitted dates (they do not have to be medjool)
- 3tbsp chia seeds
- 2tbsp ground almonds
- 2tsp ground ginger
- 2tsp ground cinnamon
- 2tsp ground all spice
- 3tbsp coconut oil
- Pre-heat the oven to 180 degrees (c), and line a baking tray with greaseproof paper.
- Place the chia seeds into a mug and cover with water, leave the seeds to absorb all the water so they form a jelly like mixture.
- Blend the oats in a food processor so they make a coarse flour and place them in a mixing bowl.
- Then put the mixed nuts (I used almonds, hazelnuts and walnuts) into the food processor and pulse until they are chocolate chip size.
- Melt the coconut oil until it is liquified (it will only need 30 seconds in the microwave).
- Roughly chop the dates and add them to the mixing bowl along with the maple syrup, coconut oil, nuts and spices.
- Finally, add the chia seeds it should be a gloopy texture which will stick all of the ingredients together.
- Measure out 1 tablespoon of mixture, roll into a ball using you hands, and then flatten on the lined baking tray. Repeat this until all the mixture is gone (it should make around 12 cookies).
- Bake in the oven at 180 degrees for 10 minutes, then turn the oven up to 220 degrees for a further 4 minutes so they go nice and crispy.
- Once brown, take the cookies out of the oven and leave to cool.