Cinnamon Chia Cookies
With this recipe I combined my loves of nutty cashews, earthy cinnamon, sticky chia seeds, and sweet dates to create some amazing—and very chewy—cookies. If you’re in the mood for some delicious, healthy(ish) cookies these cinnamon chia cookies are for you!
Yield: 12 cookies
- 1 cup raw cashews
- 1/2 cup oat flour
- 5 dates pitted
- 1/2 cup water + more as needed
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 2 Tbsp white chia seeds*
- coconut oil for greasing
Preheat oven to 350 degrees F.
In a food processor or blender, blend raw cashews and oat flour until a smooth flour forms.
Add dates, water, cinnamon, vanilla, and salt. Blend until very smooth, if you batter forms a ball, simply add more water (in Tbsp amounts) until it is thick and creamy--but not runny.
Add chia seeds and give the batter a quick whiz to thoroghly incorporate.
Using a Tbsp measurement, drop balls onto lightly greased baking sheet. Gently flatten with spoon. Cookies will not expand much so do not worry about them being too close.
Bake for 10-15 minutes or until edges are lightly browned and cookies are firm.
Let cookies rest on cooling rack until ready to eat. Leftovers will keep in airtight container on counter for 3 days or in refrigerator for a week.
*You can sub with black chia seeds, but the color of your cookies may change a bit.
Nutrition is a rough estimate of 1/12 of the recipe
Serving: 1cookie of 12 | Sodium: 52mg | Sugar: 2.8g | Fiber: 2.1g | Calories: 100kcal | Saturated Fat: 1.1g | Fat: 6.4g | Protein: 2.8g | Carbohydrates: 10.1g