Healthy PB + J Cookie: Complete with Chia Seed Jam Recipe

img_2111.jpg

As I type this, Patrick is texting me how amazing they are from work. I wish you all could hear my excitement because the love that I have for this little treat, is just beyond typed words. You all must give this recipe a try! It only took me about 30min to throw everything together- tops! The recipe is from the Laura Lea Balanced Cookbook and SO incredible- especially when it’s hot out of the oven with fresh chia seed jam, forgettaboutit (as my Italian fam would say)! 

Why we started making this recipe? I mentioned this on my Instagram, DoctorMeetsDietitian, so feel free to skim over + head straight to the recipe if you previously read this. Anyway, I am always on the hunt for a nutrient/calorie dense snack- especially for Patrick. He often times forgets to eat when he is at work between lunch and coming home for dinner (especially in the ICU). When you work 12+ hour work days/6 days a week- it’s just too much to go from noon to sometimes 8pm or later. Patrick LOVES LOVE LOVES the carrot cake bliss ball recipe (link: https://doctormeetsdietitian.com/2017/11/20/bliss-balls-aka-carrot-cake-energy-bites/) but every so often, I do like to switch it up- cue the healthy PB+ J Cookie recipe.

ingredients

  • 1 cup rolled oats
  • 1 (packed) cup pitted Medjool dates (*buy pit-in version and remove pits)
  • 3/4 cup unsalted, unsweetened peanut butter (sub almond, cashew or sunbutter or tahini)
  • 2 large eggs, whisked (sub flax or chia eggs for vegan)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
recipe
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
  3. Add remaining ingredients and pulse until ingredients are incorporated and you can only see tiny pieces of dates and oats. Carefully remove blade from processor.
  4. Place a bowl of room temperature water between the baking sheet and food processor. Dampen your hands in the water to prevent sticking, and roll dough into 2 1/2 inch balls. Place balls on baking sheet, leaving at least 2 inches between each.
  5. Wet a fork and use the tines to gently press down on each cookie until it is approximately 1 inch thick. You can turn the tines in opposing directions to create a cross-hatched look.
  6. Bake for 11 minutes, then allow to cool.

Chia Seed Jam

  • 2 heaping cups of frozen mixed berries (or fruit of your choice)
  • 3/4 C water
  • 1-2 Tbsp of Pure Maple Syrup
  • 4 Tbsp Chia Seeds (we tend to add a lot. you can start with 1 tbsp and add to taste)
  1. Place berries and water in a small sauce pot- turn on medium heat- and bring to boil. Stirring occasionally.
  2. Use a fork or spoon to help the fruit breakdown
  3. Once liquid has been absorbed and the jam is your desired consistency [we prefer some clumps of fruit], remove pan from heat and add maple syrup + chia seeds.
  4. Whisk for about 5 minutes to make sure chia seeds don’t clump up on you

img_2103-1

Enjoy hot [like I prefer] -or- chilled [like Patrick prefers]! Both, so delicious!!

-The Neilan Family-

PS: we wrap them in tin foil (by twos) + throw them in the freezer- so it’s super easy to whip them out in the morning and send Patrick on his way to the hospital!

3 thoughts on “Healthy PB + J Cookie: Complete with Chia Seed Jam Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s