Chia Seed Cookies Recipe
These chocolate chia seed cookies have a soft, chewy texture layered with a slight crispness from the seeds. These flourless cookies are easy to make and delicious.
Servings: 12
Calories: 184.9kcal
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
Serving: 1Cookie | Calories: 184.9kcal | Carbohydrates: 19.2g | Protein: 4.6g | Fat: 11.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 54.6mg | Potassium: 208mg | Fiber: 4.7g | Sugar: 11g | Vitamin A: 6.7IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1.9mg