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Kids and grown-ups alike will love the idea of cookies for breakfast. Perfect when you need something quick or on-the-go.
Heat the oven to 180°C / 160°C fan / gas mark 4. Line two oven trays with baking parchment.
Prepare chia egg by mixing the chia seeds and water. Set aside for 10 mins.
Mash half of the strawberries to a purée and finely dice the other half. Set aside. In a large bowl, mix together the oats, baking powder, ground ginger, chia egg and salt.
Heat the almond butter in a pan on a gentle heat. When it has melted a little, remove from heat and mix in maple syrup and vanilla extract.
Combine the almond butter mix with the oat mix. Fold in the purée and finely chopped strawberries.
1 heaped tablespoon at a time, spoon the cookie mixture onto the oven trays, forming 5-7cm diameter rounds. Flatten each one to an even thickness with a spoon. You might find it easier to use a large round cookie cutter as a guide.
Bake in the oven for around 15 minutes until golden and firm.
Once done, remove from the oven and leave to cool completely before transferring onto a serving plate.
All to be sourced organic where possible
1 egg or 1 chia egg (1 tbsp ground chia seeds in 3 tbsp of water)