Oatmeal chia cookies

Looking for a fun but healthy snack? Then these oatmeal chia cookies are the recipe for you! Quick and easy to make, they combine nuts, seeds, almond butter and oats for a tempting treat to go with your mid-morning cup of tea or coffee (and maybe mid-afternoon coffee too . . . )

Cookies are basically mandatory in my house . . . I mean, what is a better treat for a weekend afternoon?! If you are cooke fan too then you may like to see my cardamom oatmeal cookies and coconut macadamia nut cookies. Both tasty and easy to make!

And for a healthy(ish!) cookie, then my turmeric cookies are packed with spices.

These chia cookies are also on the healthy side, with seeds and oats, but you wouldn't know it as they taste delicious. They work perfectly as a breakfast cookie too!

Ingredients

A simple recipe, these chia oatmeal cookies are made with pantry staples. You will need:

• Oats: if you require gluten free oats then look for a certified gluten free brand.
• Chia seeds: bursting with healthy fats.
• Pumpkin seeds and almonds: add such a good crunch to this cookie.
• Flour: use either regular flour or oat flour.
• Maple syrup and almond butter: as well as giving lots of flavour, these help bind the cookie together.
• Cinnamon: optional, but gives a lovely flavour if you are able to use it.

Variations to the recipe

My next recipe test for these cookies is to try out pumpkin seed butter rather than almond butter. I see no reason why it wouldn't work as they have the same texture, and it would be perfect for those who prefer to be nut-free.

I always use the Meridian pumpkin seed butter, although when I've got a big supply of my own seeds I make my own using the pumpkin seed butter recipe here on the site. It's easier than you think to do! If Meridian is out of stock, which it can be sometimes, there is also the Jiva organics sprouted pumpkin seed butter (note that it is sprouted, unlike Meridian or your own).

Step by step instructions

If I have a cookie craving, I want them asap!! So if you are like me, then this recipe will work perfectly. It's less than 30 minutes start to finish - what could be better than that?! This is what I call a 'two bowls' recipe, with wet and dry ingredients you then combine.

1. Preheat your oven to 375F / 190C and line a baking tray with parchment paper.
2. Make a chia egg by combining the chia seeds and water and setting aside for about ten minutes to form a gelatinous mixture.
3. Add all your 'dry' ingredients to a bowl - the nuts and seeds, oats, flour, cinnamon and salt.
4. Add all your 'wet' ingredients to a bowl and stir well. Then pour in your dry ingredients and mix very thoroughly until all combined. If it looks too dry, add a touch of maple syrup.
5. Use your hands (wet to make the process easier) or a cookie scoop to form the cookies, then place on your baking tray. Press down a little to form a flat cookie shape.
6. Bake for around 12 minutes, allow to cool then enjoy!

More cookies to enjoy

Find lots of tasty cookies here on the site. Some recent recipes to have for a fun snack:

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

Recipe

Oatmeal chia cookies

Claire

These oatmeal chia cookies are so delicious you won't know just how healthy they are! Packed with nuts and seeds, these are the perfect mid-afternoon snack and kids will definitely love them.

5 from 1 vote

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Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Course Snack, Sweet treat

Cuisine American, British

Servings 9 cookies

Ingredients

  

1x2x3x

Dry ingredients

• ¾ cup oats
• ⅛ cup flour (can be oat flour)
• ¼ cup pumpkin seeds (pepitas)
• ⅛ cup sliced almonds
• 1 tablespoon chia
• 1 teaspoon cinnamon optional, if tolerated
• pinch pink himalayan salt

Wet ingredients

• ¼ cup maple syrup
• ¼ cup almond butter

For the chia 'egg'

• 1 tablespoon chia seeds
• 3.5 tablespoon water

Instructions

 

• Preheat your oven to 375F / 190C and line a baking tray with parchment paper.
• Make a 'chia egg' by combing the chia and water in a bowl and stirring well. Leave for at least 5 minutes, giving it a stir about halfway through. The mixture should be quite 'gooey' and mostly hold together.
• Add all your 'dry' ingredients to a bowl - the nuts and seeds, oats, flour, cinnamon and salt.
• Add all your 'wet' ingredients to a bowl and stir well. Then pour in your dry ingredients and mix very thoroughly until all combined. If it looks too dry, add a touch of maple syrup.
• Either use a cookie scoop or use your hands to form a cookie shape. If doing by hand roll the 'dough' in your hands to form a ball and then once on the baking tray press down slightly with the back of your hand so they form a cookie shape. These don't expand so form into the shape you like.
• Bake for about 12-14 minutes. Keep an eye on them after ten minutes to check they aren't about to burn!
• Transfer to a cooling rack for 5-10 minutes and then enjoy!

Notes

• Stir the ingredients very thoroughly when the almond butter and maple syrup have been added, so the flour and oats are evenly coated.
• Wet your hands before making the cookie shapes to avoid the mixture from sticking to them!
• Watch the cookies in the last few minutes of cook time as they can turn a little fast and burn.
• I haven't tried it yet, but swapping out almond butter for pumpkin seed butter should be good for those who prefer to be nut-free.

 

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients in these oatmeal chia cookies score 0 on the SIGHI list, with the exception of:

• flour, as wheat scores 1 and has a ? as a liberator. You can try other flours instead.
• almonds and almond butter, which score 1.
• cinnamon scores 0 on the SIGHI list, but is rated higher elsewhere. It is optional here.

Tried this recipe?Let us know how it was!