These oatmeal cookies are just divine and with so many nutritious elements we snuck in, your guests will never know how healthy they actually are. The chia seeds lend a little something special to the texture, making the cookies extra moist and adding a subtle crunch.
You will need the following:
- 2 cups of rolled oats
- 3/4 cup of whole grain flour
- 1/4 cup Teff flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- ½ tsp salt
- 1 whole bananna
- ¼ cup of olive oil
- 1 cup of brown sugar
- 1 egg
- 1 tsp of vanilla extract
- 2 tbsp honey
- 1/4 cup raisins, dates, figs or craisins
- 1/3 cup of chia seeds
- 2/3 cup of other nuts or seeds
Once all ingredients are in place, you may pre-heat your oven to 350F degrees and position a rack on the top third. Use a cookie sheet with parchment paper and set aside. The individual pieces will be positioned on this later.
Using a food processor (or a blender if a processor’s not available), pulse the oats until they look like very rough flour. After which, whisk the oats in a large mixing bowl together with the flour, baking soda, baking powder and salt.
Place the banannas and olive oil in the food processor (or a blender if a processor’s not available) until the mixture becomes creamy. Carefully add in the sugar, egg, and vanilla extract until the mixture becomes smooth. Lastly, add the dates, nuts/seeds and chia until they blend well with the mixture.
Pour the wet mixture over the dry ingredients in large mixing bowl and stir until the ingredients come together. This is now the dough.
The sesame seeds will be used to coat the dough. Using a tablespoon, scoop out some dough about the size of a golf ball and roll it into the shape of a log. The dough may still be wet at this point but it will come easy to handle when the sesame seeds have covered it enough. Set each log-shaped dough on the baking sheet that you have prepared earlier and flatten each with the palm of your hand. The thickness from the center to the ends should be the same. Repeat the process with the rest of the dough mixture. Leave about an inch between each bar before you put the tray inside the oven. Baking will take about 15 minutes or until the sesame seeds around the bottom start to get a golden brown color.
This recipe will make about 1 and a half dozen cookies and will last for about a week if placed in an airtight container.
