In a small bowl combine the following:
2 tablespoons of whole chia seeds
1 cup of water
Mix with fork until all seeds are wet and set aside for later.
In a large bowl combine the following:
1 stick of salted butter (1/2 cup)
1 cup of splenda
1/2 cup of brown splenda
1/2 cup of whole flaxseeds
3/4 cup of whole wheat flour
3/4 cup of ground flaxseed
4 cups of dry steel cut oatmeal
2 teaspoons of vanilla extract
1/2 teaspoon salt
1 teaspoon of baking soda
2 tablespoons of milk
2 eggs
Optional addition ideas:
1/2 to 1 cup of mini or regular chocolate chips, peanut butter chips, butterscotch chips, nuts, raisins, cranberries, etc.
Once chia seeds are a pudding-like consistency, add to large bowl. Mix all ingredients well. Roll into a small ball and put on cookie sheet.
Due to low fat content, the cookies do not spread. You’ll need to press them to your desired flattness. The flatter and thinner you make the unbaked cookie, the crispier the cookie will be out of the oven. A thicker cookie will come out softer and cakier. Can also be made into bars and cut to desired size.
Bake at 375 for 13 to 15 minutes. Makes approximately 45 cookies. Each cookie is approximately 70 calories (without optional additions).
