I have been wanting to experiment with chia seeds as an egg replacement for some time now, but hadn’t had the patience to sit down and actually figure it out. Thankfully, I was forced to experiment the other day, as I was halfway through making a batch of oatmeal raisin cookies when I realized I was completely out of eggs. Changing up the recipe in this way caused me to look at my age-old oatmeal raisin recipe in a new light and it inspired me to make some other changes as well. I wasn’t sure the chia seeds would be enough to act as the binding agent in the recipe, so I added half of a banana just to cover my bases. I also love dried figs, so replacing the raisins with those was another tasty swap. I used whole wheat flour instead of white, bourbon vanilla instead of plain, and nixed the extra 1/4 cup water my original recipe called for. The result?! HEAVEN. Moist, chewy and downright delicious. These are soooooo good, but seriously dangerous because it kind of feels like you are eating really healthy! (Don’t let the chia seeds distract you…there is still a lot of butter and sugar in there!!!) I was shocked how well the chia seeds worked as an egg replacement and I probably didn’t need to add the banana. But because the banana is so darned good in this cookie, I would never leave it out in the future! One of the best parts about this cookie is that because there is no egg, the dough it perfectly safe to eat raw! Eating the raw dough is probably the most fun part for the littles that are “helping” you bake! Enjoy the photos and have a great weekend!
Figgy Oat & Chia Cookies
Yields 24 cookies.
- 1 Tbsp. Chia Seeds
- 1/3 cup Water
- 3 cups Oats
- 1 cup Whole Wheat Flour
- 1 tsp. Salt
- 1/2 tsp. Baking Soda
- 3/4 cup Butter
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 1/2 Banana, mashed
- 1 tsp. Bourbon Vanilla
- 1 cup Dried Figs, cut into small pieces
1. Preheat oven to 350 degrees F (175 degrees C) and grease your cookie sheet(s). I use olive oil.
2. In a small bowl combine the chia seeds and water and allow to sit for 15 minutes.
3. In a medium mixing bowl combine the oats, flour, salt and baking soda. Set aside.
4. In the bowl of a stand mixer cream together the butter and sugars. Beat in chia seed/water mixture, mashed banana and bourbon vanilla until well combined. Add dry ingredients until incorporated (don’t overmix!!) and then the dried figs at the end.
5. Spoon dough onto prepared cookie sheet(s) and bake in the preheated oven for 10 minutes. Enjoy!