2cupregular or quick oats(use certified gluten-free if necessary)
1 1/2teaspoonpumpkin pie spicesee Notes
1large applecored and chopped
2ouncespitted and chopped dates(about 4 medjool dates or 1/4 cup packed chopped dates)
1teaspoonapple cider vinegar
Preheat the oven to 375.
In a small bowl, combine the chia seeds (or ground flaxseed) with the warm water and set aside until thickened.
In a dry blender or food processor, grind one cup of the oats. Pour it into a mixing bowl and add the unground oats, pumpkin pie spice, baking soda, and salt. Stir in the raisins.
Place the apple, dates, 1/8 cup water, and apple cider vinegar in the blender. Blend until it’s about the consistency of apple sauce. Pour it into the oat mixture along with the chia “egg” and stir to combine.
Drop by rounded tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for about 12 minutes. Cool on a wire rack before serving.
Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and cloves or allspice, with cinnamon being the main ingredient. You can replace it with 3/4 teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, and allspice (or a pinch of cloves instead of allspice.If you omit the raisins, each cookie contains 52 calories. Without salt, each cookie contains 36.2mg sodium.With or without raisins, each cookie is 2 points on Weight Watchers Freestyle plan.