In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes ¼ cup thick chia gel.)
Preheat the oven to 350°F. Line a baking sheet with aluminum foil or unbleached parchment paper.
Place the chia gel, almond butter, and coconut oil in a large mixing bowl and whisk to combine. Sprinkle evenly with the cacao, sugar, baking powder, and salt and whisk to combine. Add the oats and egg and mix thoroughly.
Roll into 18 balls, about 1-inch diameter each, and place 1 inch apart on the baking sheet, flattening the balls slightly as you go. Bake until cookies are set, 12 to 15 minutes. Transfer cookies with foil to the counter to cool for 1 minute. Then, using a thin spatula, transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 52 (58%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 14.2mg||4 %|
|Sodium 8.9mg||0 %|
|Potassium 101.1mg||3 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 6.3g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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