These flourless chocolate chia seed cookies have a soft, chewy texture layered with a slight crispness from the seeds. Give them a try if you’re looking for nutrient-rich dessert recipes, like this chia chocolate mousse, which is another delicious option.
Ingredients and Substitutions
You can use any type of chia seeds you like in these cookies. I went with black chia seeds this time. If they’re not available at your local stores, they’re easy to find online.
Peanut butter acts as a binder in these cookies, holding them together. You can substitute any other nut butter or seed butter you prefer. Just make sure it’s a creamy variety.
I sweetened these cookies with pure maple syrup. You can substitute agave nectar if you prefer.
Cocoa powder gives these cookies their delicious chocolate flavor. Raw cacao powder works too.
I also like to add chopped dark chocolate to make these cookies extra decadent. You can substitute chocolate chips or omit the chocolate altogether if you prefer.
How to Make Chia Seed Cookies
Add the chia seeds, maple syrup, creamy natural peanut butter, cocoa powder, vanilla extract, and salt to a mixing bowl, then mix until combined.
Add the optional chopped dark chocolate or chocolate chips, then mix until combined.
Chill in the fridge for 30 minutes.
When the cookie dough has finished chilling, preheat the oven to 375 degrees Fahrenheit.
Use your hands to roll the dough into 12 evenly sized balls, and place them evenly spaced on a baking sheet lined with parchment paper. I like to wear kitchen gloves to make this easy since the dough is sticky.
Use your fingers to flatten each dough ball slightly into a circle shape.
Bake for 12 minutes. Let the cookies cool off for at least 15 minutes before removing from the pan and serving.
Chia Seed Cookies Recipe
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup chia seeds
- 1/2 cup pure maple syrup
- 1/2 cup creamy natural peanut butter (or substitute any other nut butter or seed butter)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped dark chocolate or chocolate chips (optional)
Instructions
- Add 1/2 cup chia seeds, 1/2 cup pure maple syrup, 1/2 cup creamy natural peanut butter, 1/3 cup cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a mixing bowl, then mix until combined.
- Add the optional 1/2 cup chopped dark chocolate or chocolate chips, then mix until combined.
- Chill in the fridge for 30 minutes.
- When the cookie dough has finished chilling, preheat the oven to 375 degrees Fahrenheit.
- Use your hands to roll the dough into 12 evenly sized balls, and place them evenly spaced on a baking sheet lined with parchment paper. I like to wear kitchen gloves to make this easy since the dough is sticky.
- Use your fingers to flatten each dough ball slightly into a circle shape.
- Bake for 12 minutes.
- Let the cookies cool off for at least 15 minutes before removing from the pan and serving.
Notes
-
Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Another Chia Seed Recipe to Try
This moist and delicious chocolate chia seed cake is quick and easy to make.
