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.
Feel free to add or subtract ingredients. These cookies are versatile and I love using what I have available.
Try use maple syrup instead of honey. You can sub any kind of dried fruit for the cherries, or leave them out completely.
Chia Chocolate Chip Oatmeal Breakfast Cookies (gluten free & packed with omega-3!)
Amount Per Serving (1 cookie)
Calories 155Calories from Fat 104
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.