This flourless cookie is similar to my chia chip cookies, but with a twist: white chia seeds and powdered almond butter! Powdered peanut butter works too but powdered almond butter is my newest obsession. It's an easy way to add in protein and lend a great texture to baked goods.
These travel well too. With or without the chocolate chips, they are tasty and a great post-run treat. Pair a rainy day run with a couple of these cookies and you'll be golden!
Comfy shoes like my newest pair that actually glow in the dark and are water-resistant (thanks Newton Running, for the hookup!), a light drizzle and fresh baked cookies is my ideal weekend day.
Seriously, though. They GLOW! Okay, back to the cookies...
White Chia Chip Oatmeal Cookies
yields about a dozen
1-1/4 cup gluten-free oats
3/4 cup powdered almond butter
2 TBSP white chia seeds
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
3 TBSP water
3/4 tsp pure vanilla extract
1/3 cup mini chocolate chips
1. Preheat oven to 350F.
2. In a food processor, mix all the dry ingredients and pulse until crumbly.
3. Melt the coconut oil and add all the ingredients, pulsing. Stir in the chips last.
4. Line a cookie sheet with silpat/silicone baking sheet and divide batter into 12 cookies.
5. Bake for 10 minutes or until the cookies are set and bottoms are golden.