Around my office I am the supplier of baked birthday goods. Not only do I love to bake, but it also helps earn brownie points (pun intended) with the team. Besides who’s going to fire the girl that makes everyone’s birthday cake?? So after a couple weeks of leftover Valentine’s and Easter candy circulating our desks, and then our waists, I was given a baking challenge: Make a cookie that is equally healthy and delicious.
I was given a couple extra guidelines:
- It has to be gluten free
- It has to be dairy free
- Must contain Chia seeds (I have a Creative Director on a chia seed kick)
- ¼ cup Flax and chia blend
- ½ cup warm water
- 1 cup gluten free oatmeal
- 1/2 cup date, nut and seed mix – finely chopped
- ½ cup unsweetened vegan carob chips
- 1 tablespoon honey
- 1/2 cup Earth Balance® original buttery spread
- 1 1/2 cups Pamela’s® All-Purpose Flour artisanal blend
Preheat oven to 350°. Line a baking sheet with parchment paper. Add the ground chia and flaxseed in a bowl, mix with warm water and set aside to gel. In a separate bowl, mix the flour, oatmeal, carob chips, and chopped date and nut mixture. Then add the chia and flax mixture and the butter spread. Beat the mixture on medium until well blended. Scoop into balls about 1½ tablespoons each and place an inch apart on a parchment lined baking sheet. Bake for 10-15 minutes. Cool on the cookie sheet and then store in a sealed container.
These cookies pack lots of fiber and vitamins. Plus the sugar is from naturally derived sources: honey and dates. Delicious and has nutrients and energy? These cookies may have you rethinking the meaning of dessert.
This recipe makes 24 cookies and is gluten free, dairy free, and vegan.