Taylor's Crispy Cookies
Chia seeds come from a desert plant named Salvia hispanica, dating back to Mayan and Aztec cultures. The word chia means strength, and legend has it that these cultures used the tiny black and white seeds as an energy booster. An unprocessed, whole-grain food, they contain healthy omega-3 fatty acids, protein, carbohydrates, fiber, antioxidants, and calcium. You may already know that the outer layer of chia seeds swells when mixed with liquids to form a gel.
- 3 cups gluten-free old-fashioned rolled oats
- 3 large bananas, mashed
- ½ cup chia seeds
- 1 cup applesauce
- ½ cup plus 1 Tbsp coconut milk
- ¼ cup grated coconut
- ½ cup raisins (rinsed in hot water and drained)
- ½ cup chopped nuts
- ½ cup dried cranberries
- ½ cup diced dried figs or dates
- ½ cup dark chocolate chips, if desired
- ¼ cup real maple syrup or liquid honey
- 2 tsp cinnamon
- 2 tsp vanilla
Place oatmeal, nuts, coconut, and dried fruit in a mixing bowl and stir well.
Place coconut oil in a small metal measuring cup and place in a dish of hot water to melt the coconut oil.
Place mashed bananas, non-dairy milk, applesauce, cinnamon, coconut oil, chia seeds, vanilla, and dark chocolate chips (if used) in a small bowl and mix well.
Combine with oatmeal mixture and stir well.
Using a metal ¼-cup measure, fill and tap out onto a cookie sheet that has been sprayed with olive oil. Flatten each slightly into about a 2-inch diameter size.
Place in oven preheated to 375° F. Reduce heat to 350° F.
Bake for 20-25 minutes until brown and crispy.
Remove from oven. Let cool and serve.
They freeze well, if there are any left.
References (Accessed 8/14)