A healthy start Breakfast Chia Cookies

MAKES 12 COOKIES

INGREDIENTS

2 tbsp Apple and Cinnamon Chia Bia milled chia seed

6 tbsp water

100g oats

80g ground almonds

30g pumpkin seeds

30g pecan nuts, chopped

20g unsweetened desiccated coconut

½ tsp baking soda

Generous pinch of sea or rock salt

60g peanut butter, smooth

60ml olive oil

100ml maple syrup

METHOD

1

Pre-heat your oven to 180°C (350°F). Mix together the milled chia and water in a small bowl and set to one side until eggy in consistency. Add oats, ground almonds, pumpkin seeds, chopped pecans, coconut, baking soda and salt to a large bowl. Whisk together the peanut butter, olive oil and maple syrup in a jug.

2

Add the chia mix to the peanut butter mixture. Add the wet ingredients to the dry ingredients in the bowl. Mix well and set to one side for five minutes, to thicken a little. 3

Scoop 12 mounds of the mixture onto a large baking tray lined with baking paper. 4 Use your hands to shape the mounds into balls, then flatten them down to form nicely-shaped cookies with smooth edges. The cookies will spread just a little while baking. 5 Place a pecan nut on top of each if desired. If you find it difficult to shape the cookies, dampen your hands a little as you go, as the mixture will be a little sticky – as it should be! Bake in the pre-heated oven for 20-25 minutes, until dry on top and lightly browned. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully. 6 Store cooled cookies in a sealed container for up to 4 days or freeze for up to one month.