Makes about 32 bites
¼ cup chia seeds
1 cup unsalted bone broth, chicken or beef
1 ½ cups grated apples, about 3 small apples (no seeds!)
1 egg, beaten
2 cups quick cooking rolled oats
2 tablespoons gluten free flour blend
Do ahead: Place chia seeds in a bowl and stir in broth. Refrigerate for at least 3 hours or until the seeds absorb the broth.
Preheat oven to 350℉. Line a baking sheet with aluminum foil and coat with cooking spray.
In a large bowl combine soaked chia seeds, grated apples and egg. Stir until blended. Add oats and gluten free flour to apple mixture and stir until blended and a thick paste forms. At this stage the dough can be refrigerated for up to 3 days if you don’t have time or you just want to bake a few now.
Scoop small nickel sized balls (or big marbles) onto prepared sheet using a #100 scoop or tablespoon. These cookies don’t spread so you can place them about an inch apart. Bake 25 minutes then turn off oven and allow to cool in oven about an hour. This just dehydrates the cookies a bit to make them more crunchy. If you want them more tender or you have more baking to do, then let them cool out of the oven. Either way, these cookies are fairly moist and should be stored in the refrigerator for up to 2 weeks. Woof!