I love mixing it up! In fact, I don't usually stick to recipes much these days. I like playing around and seeing what I can change... even in my own recipes!
Today, I took my original recipe for Carrot Chia Oat Cookies and changed it up while keeping the bones of the recipe the same. These babies turned out amazing. SO GOOD, in fact, that it took all of my being to stop eating them after my third (or maybe my fourth). Seriously delicious.
Here's a picture before they hit the oven... I already had a feeling they were gonna be a hit.
To be honest, my kids LOVE the original of this cookie (let's face it, so do I), so changing up this recipe was easy, kinda like I just knew it was going to work.
This recipes make 24-30 cookies, depending on size. They are perfect for freezing! Simply reheat in the toaster and BOOM, you've got yourself a freshly baked cookie.
- 2 cups gluten free rolled oats, ground into flour or oat flour
- 4 tbsp ground chia
- 1/2 cup + 2 tbsp water
- 6 tbsp coconut oil
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup zucchini
- 1/3 cup frozen blueberries
- Preheat oven to 350 and line a baking sheet with parchment paper.
- If you have rolled oats, ground them into a fine flour in a high speed blender and set aside. If you have oat flour, skip with step.
- In a large bowl, combine ground chia seeds and water and whisk until gelatinous. Let sit for about 2 minutes.
- Add in coconut oil and maple syrup and whisk until well combine.
- Add oat flour, sea salt and baking soda on top of wet ingredients and mix together until it forms a dough.
- Mix in grated zucchini and stir in until well distributed. Next, gently fold in blueberries.
- Scoop dough by a heaping tablespoon on to the baking sheet. Press each cookie gently with the back of a fork or spatula.
- Bake for 20 minutes, until the edges are slighty golden.
- TRY to let cool before digging in. They come out of the oven pretty soft, so giving 10-15 minutes to cool is ideal.