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.
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures!
4 Ingredient Chocolate Chia Cookies
Prep Time: 10 mins- Cook Time: 10 mins
- Total Time: 20 minutes
Yield: 12 1x
Category: Snacks
Cuisine: European
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Make delicious and healthy Chocolate Chia Seed Cookies with just 4 simple ingredients!
Ingredients
- 1 cup smooth peanut butter
- 1 tbsp cocoa powder
- 1 tbsp chia seeds
- 1 large egg
- optional: 1 tbsp maple syrup
Instructions
- 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.
Really tasty and super simple to put together. Great for an after school snack with a glass of milk!
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I made these with natural peanut butter (no sugar added) and they were not good at all! I didn’t take that into consideration. I’ll be doubling or tripling the syrup next time or might try it with brown sugar. Thanks for the recipe.
Hello, do you think I can use crunchy peanut butter instead of the creamy? Thanks
Yes you can
Hi I made the ase to day and are waiting to see how they are when I take them out of the oven I actually used a little bit more maple syrup because it’s not sweet enough for me
Can you freeze them so they keep longer?
My daughter is allergic to nuts. Any substitutions for the nut butter?
Try sunflower butter
I’m vegan, and I usually use chia seeds as an egg substitute, but this recipe asks for an egg. Any idea what I can do instead?
Hi, you could try use flax seed. I haven’t tried it myself so can’t say for certain that it would work but its worth a shot!
I used a flax egg in this recipe and it worked great
★★★★★
Thats brilliant!
I am gluten sensitive and love that that these are flour free! I’m been looking for a alternative to traditional chocolate chip cookies. Do you think these would also be tasty with chocolate chips in them?
Hi Becca, I think they’d be great with chocolate chips. Let me know how they turn out!
These looks delicious and so easy to make. I just have a quick questions. Can i use flaxseed instead of chia?
My local super market don’t have chia seeds.
Thanks!
★★★★★
Hi, yes you can!