How was your weekend? Mine was full of good eats and lots of time with Tony; it was his last weekend back home before he heads out for spring training down in Arizona. I’m amazed at how fast the off season has gone. It feels like I just moved to Chicago, but I’m so happy that it feels like home.
Yesterday we spent the day with his family hanging out and watching LOTS of TV like Nascar (don’t ask) and the Oscars. I love parties because I’m always able to bake or cook a few things that I personally want to eat myself… oops.
I ended up making a version of my strawberry basil bruschetta with a new creamy spreadable goat cheese I found at Whole Foods. Next, I made a new version of my crunchy cashew thai quinoa salad and I’m hoping to bring that to you soon after I perfect it; it’s more of a spring salad anyway. For a dessert, I made Detoxinista’s flourless peanut butter blondies and created a new cookie recipe (you’ll see it soon!).
In the meantime, I crafted a cookie that you can eat for breakfast. I’ve been dunking these in chocolate almond milk for the past week which has led me to basically being obsessed with eating cookies for breakfast. Trust me, you will be too after baking up a batch.
At first it seemed weird, you know, eating cookies for breakfast and all. Of course I calculated the nutrition and looked at all the wholesome ingredients in this recipe and fell in love. So many good things happening in these! Let’s talk about the cookie goodness.
More about these cookies and their nutrition: There’s no flour, butter, oil or refined sugars added so they won’t weigh you down in the morning. As always, they are EASY to make! Whip them up and you can enjoy them throughout the week, or as a post-workout snack. They’re crunchy on the outside and soft in the middle, just the way you’d like a cookie to be. As the days go on, they get softer. They are best kept in an airtight container at room temperature for up to 1 week; you can also keep them in the freezer and heat up when you’d like one.
These cookies are packed with omega-3s from both the chia seeds and walnuts. Omega-3s are wonderful for your brain, your heart and the immune system. Most people will fail to get enough omega-3s in their diet as we tend to not eat enough fish, walnuts, or veggies with the type of fat. You can read more about 0mega-3s here.
Walnuts, almonds and chia seeds:
Walnuts are an excellent source of omega-3s but did you know that they also contain copper, vitamin e, and other anti-inflammatory properties? I’ve never been more of a fan of walnuts until now! They’re especially wonderful when toasted (which is why I did it in the recipe!). Read more on walnuts here.
Almonds give the cookies a nutty, sweet flavor. They’re also high in vitamin E, potassium, magnesium and obviously a wonderful source of healthy fats. In the recipe, you’ll roast your own almonds to increase flavor, but of course you can process them raw to preserve their healthy oils.
Chia seeds are high in fiber, protein, and omega-3s. Chia seeds expand when they come into contact with liquid, therefore they are an excellent addition to the cookies. Not only do they provide crunch, but they also help to keep you full!
If you make this recipe or anything else from Ambitious Kitchen, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! To keep up to date with posts and behind the scenes info, follow AK on BlogLovin’, Facebook, Twitter, Instagram and Pinterest. xo!
- Serves: 15 cookies
- Serving size: 1 cookie
- Calories: 155
- Fat: 11.5g
- Carbohydrates: 12.6g
- Sugar: 7g
- Fiber: 2.7g
- Protein: 5g
- 1 cup shelled walnuts
- 1 cup raw unsalted almonds
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cherries, coarsely chopped
- 1/4 cup dark chocolate chips
- 1 tablespoon chia seeds
- 1/2 cup gluten free rolled oats
- Preheat oven to 350 degrees F. Spread walnuts and almonds over baking sheet. Toast nuts in the oven for 8-10 minutes, stirring once halfway through. Keep heat in oven.
- Next, place toasted nuts in the food processor. Process until completely smooth and very creamy similar to peanut butter; this should take about 5 minutes.
- Add honey, vanilla, egg, baking soda, cinnamon and salt to processor and process again until well combined, about 2 minutes. Transfer to a medium bowl and fold in cherries, chocolate chips, chia seeds and oats. Use a small cookie scoop to drop cookies and roll into balls. Place on cookie sheet then slightly flatten with the palm of your hand. Bake for 7-9 minutes or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling. Makes 15 cookies. Store in an airtight container - cookies will keep well for 3-5 days.