Ginger Chocolate Chia Cookies

This post is all about the close-up.

I mean, I can’t get enough of these bad boys…

flowers cookies-1Phlox. Black-eyed Susan. Zinnia. Summer in a vase.

…Nor can I get enough of cookies-1-2

Not to mention, they’re an easy AND healthy cookie.

flowers cookies-1-4

There are so few ingredients in this cookie, you’ll have them whipped up in a jiff. Here’s what you do for your very own Ginger Chocolate Chia Cookies:


  • 2 large bananas,  riper the better, mashed with fork
  • 1 c rolled oats (gluten free oats, for those of you G-Free)
  • 3 T chia seed
  • 1/2 c crystallized ginger, chopped into little pieces
  • 1/2 c chocolate chips
  • 1/2 c shredded coconut

Stir all three ingredients together. Allow to sit for about 5 minutes, giving the chia a chance to soak up some good banana juice. Then add any mix-ins you’d like. I added caramelized ginger, coconut and dark chocolate, but you could improvise.  Form about two dozen cookies and place on greased cookie sheet (they will stick if this step is forgotten!). Bake at 350 for about 15 minutes. Remove to wire rack and enjoy piping hot or store in fridge. I don’t know why I recommend storing in fridge other than it seems like the right thing to do. I guess it’s summer and thus, sort of nice to eat a chilled cookie.

flowers cookies-1-3

That’s a beautiful cookie!

Now go make yours…


4 thoughts on “Ginger Chocolate Chia Cookies

  1. Pingback: Soaked whole wheat and farro lemon chia poppy seed waffles | Flexitarian Filly

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