Recipe of the Month: COC Kitchen Chia Seed Cookies
From GRP skier Adam Martin.
A classic treat from the Outdoor Center’s kitchen, these chia seed cookies are a perfect snack to bring on an adventure. Or top them with nut butter and maple syrup and they’ll satisfy even the fiercest post workout craving. The cookies are customizable with optional chocolate chip and shredded coconut add-ins. And if desired, the recipe will probably work with your other favorite extras too; just try to keep the total add-ins (including cranberries) in the ¾ - 1¾c range.
This recipe makes 2 dozen cookies.
Ingredients:
2c rolled oats
1c light brown sugar
⅔c whole wheat four
2T chia seeds
1t cinnamon
1t baking soda
½t baking powder
½t kosher salt
⅔c unsweetened applesauce
3T melted coconut oil
¾c dried cranberries
¼c shredded coconut - optional
½c chocolate chips - optional
Optional Toppings:
2:1 blend of almond butter and maple syrup
date caramel
Use your favorite gluten free flour blend instead of the whole wheat flour to make these cookies gluten free.
Method:
1. Preheat the oven to 350℉ and lightly oil 2 cookie sheets with coconut oil.
2. Combine the brown sugar, flour, cinnamon, baking soda, baking powder, and salt until no clumps remain.
3. Add the oats, chia seeds, cranberries, applesauce, coconut oil, and coconut and chocolate chips if you’re using them, and mix until just combined.
4. Divide the mixture in two and portion 12 balls from each half onto a cookie sheet. With oiled hands, shape each ball into a tall disc. Ideally each disc will be slightly taller and narrower than the leftmost picture below.
5. Bake for 8-9 minutes until beginning to brown.
6. Allow the cookies to cool for 5 minutes on the pan before removing them to ensure they don’t break apart.
7. Enjoy them warm, from your favorite cookie jar, frozen, or from your drink belt.