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.
- 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
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
- 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.
- 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.
- 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.
- 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)
- Place berries and water in a small sauce pot- turn on medium heat- and bring to boil. Stirring occasionally.
- Use a fork or spoon to help the fruit breakdown
- 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.
- Whisk for about 5 minutes to make sure chia seeds don’t clump up on you
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!