Make delicious and healthy Chocolate Chia Seed Cookies with just 4 simple ingredients!
If you’ve got a cookie fiend family like me then this is a recipe for you! My brood can go through a large packet of cookies in a weekend if I let them so lately I’ve been experimenting with making my own. Packed full of protein and fibre, these cookies are gluten free and low in sugar, making them a super healthy alternative to the the packaged variety.
Now we all know that chia seeds are an incredible superfood loaded with nutrients and anti-oxidants but so many people I speak to say that they struggle to eat them in puddings or smoothies when they soften and turn jelly like. I can understand how this can be a little off-putting so I decided to come up with a recipe using chia seeds but where they stay nice and crunchy instead!
The fantastic thing about this recipe is that you can’t even taste the chia seeds and unless you see them you wouldn’t even know they were there. If you have particularly picky eaters then you can always reduce the amount of chia seeds you add to the cookies so that they can’t be seen and slowly increase that amount each time you make them!
I have put the maple syrup as optional in the recipe as it really will depend on your own tastes. I also find that different brands of peanut butter can be sweeter than others so that might make a difference too. The recipe will also work just as well with other nut butters such as almond butter.
- 1 cup smooth peanut butter
- 1 tbsp cocoa powder
- 1 tbsp chia seeds
- 1 large egg
- optional: 1 tbsp maple syrup
- Preheat the oven to 350F / 180C. Line a cookie sheet with parchment paper.
- Add all the ingredients to a bowl and mix well.
- Roll the cookie dough into approximately 12 golf ball sized balls and place on the cookie sheet. Flatten with a fork and bake for 10 minutes or until the edges are just starting to crisp.
- Remove from the oven and allow the cookies to cool.
- The cookies will keep in an airtight container for 48 hours.