Overnight oatmeal cookies without butter (but with olive oil), chocolate chips, raisins, chia seeds and almonds. Soft and with a deep flavor. Perfect for breakfast.
In a bowl, combine 100 g of all-purpose flour, 100 g of rolled oats. Add baking powder, baking soda, 80 g of brown sugar (or cane sugar), chocolate chips and chia seeds. Also add coarsely chopped almonds and raisins.
Now combine the wet ingredients that is 1 egg, 60 ml of milk, vanilla extract and 110 ml of olive oil. Mix all the ingredients well until they are well combined. Then cover the bowl and place it in the refrigerator for 6 hours (preferably overnight) to allow the oats to absorb the liquids.
Note from the author of this recipe
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Baking time
Line a baking sheet with baking paper. Using a spoon divide the batter in equal portions. From these ingredients I created 18 cookies using about 1 tablespoon of batter for each cookie. Remember that they spread a lot during baking.
Bake your cookies for 15 minutes in a static oven preheated to 180 ° C. Once taken out of the oven, wait a few minutes and then let them cool completely on a cookie rack.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.