Oatmeal cookie salads recipe | molly yeh | food network

Step 1

For the pudding: In a large liquid measuring cup or medium mixing bowl, whisk together the milk, chia seeds and granulated sugar. Let stand for 1 hour at room temperature, or up to overnight, covered, in the refrigerator.

Step 2

Place an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Step 3

For the cookies: In a large mixing bowl, add the almond butter, brown sugar, egg and almond extract. Whisk together until well combined. Add the oats, millet flour, flax seeds, hemp seeds and a couple good pinches of salt. Stir together until smooth and thoroughly combined, but not overmixed. Scoop tablespoon-sized balls onto the prepared baking sheet, about 1 inch apart; 20 to 24 cookies. Bake in the oven until the cookies are light in color and are starting to turn golden on the bottoms, 9 to 10 minutes. Remove the cookies from the oven and let them cool completely on their baking sheets, about 30 minutes (if you only have one baking sheet, you can transfer the parchment to a work surface or rack after 5 minutes of cooling).

Step 4

Reserve 10 to 12 cookies for topping and crumble the rest of the cookies into bite-sized pieces.

Step 5

For the maple-yogurt: In a large mixing bowl, stir the yogurt with the maple syrup. Add the berries (reserving some for garnish) into the yogurt and fold to combine. Fold in the crumbled cookies until roughly combined then gently fold in the chia pudding leaving a ribbon of the pudding throughout.

Step 6

To assemble: Fill serving glasses three-quarters full with the chia pudding. Top each with the reserved cookies and berries. Serve immediately or refrigerate until ready to serve — can make this up to a day ahead.