Chia Seed Breakfast Cookies (of champions)

Every time I come home to visit my parents, my Mom has some new health product happily perched in her fridge. Most of my knowledge on health comes from my Mom where years of reading about nutrition and food has provided her a wealth of knowledge on what will help you live forever – and has subsequently manifested in her fridge. The latest discovery? Chia seeds. Look-out flax seeds – you have a new contender.


Historically chia seeds were cultivated by the Aztec and although they originate from Mexico and Guatemala today, they are fast becoming an internationally consumed food product for their contribution to good health. Their benefits include balancing blood sugar levels, helping you feel more energized throughout the day, and contain age-defying anti-oxidants. See the top 10 benefits of chia seeds HERE (yes they have their own website…)


Naturally, my culinary curiosity brought me to bake them in a cookie – an oatmeal cookie to be exact. The result was simply delightful. When adding these little guys to a recipe, simply substitute them for an equal portion of flour. Delicious any time of day, I find these cookies are particularly good first thing in the morning for a quick and healthy start to your day.


Chia Seed Breakfast Cookies (of champions)

1 cup butter room temp.

1/4 cup packed light brown sugar
2 tsps vanilla extract
2 eggs
2 egg whites whipped to soft peaks
2 1/2 cups quick cooking oats but not instant oats
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup chia seeds
1/2 cup dark chocolate chips

Preheat oven to 325F/160C. Lightly grease or spray cookie sheets.

Cream butter and sugar on medium speed until light. Add vanilla and eggs. Stir in oats, flour, baking soda, salt, cinnamon, nutmeg, and chocolate chips. Dough will be stiff.

Whip 2 egg whites to soft peaks, and gently fold them into the cookie batter. This will help make the cookies more light and fluffy.

Drop dough by tablespoons onto cookie sheets, using a second spoon to help shape cookies.

Bake in center of the oven for 10 – 15 min. or until cookies are firm on top an golden on the bottom. Let cookies stand on the cookie sheets for 1 to 2 min., then remove to a wire rack to cool.

*Substitute flour for gluten free flour, and cooking oats for gluten free oats, and easily make this gluten free!

Dress of champions…

Pic courtesy of HarpersBazaar.com

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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