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 oatmeal chia seed 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!
Love chia everything?! Do check out my cozy warm chia pudding for a fun breakfast!
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⭐ Why these cookies are so good
- Full of healthy ingredients: with oats, nuts and seeds, these are packed with all the good stuff.
- Versatile: can be a mid-afternoon snack or a breakfast cookie.
- Easy to make: a simple recipe that comes together in around half an hour.
🍪 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. You want whole chia seeds, not milled chia.
- Pumpkin seeds and almonds: add such a good crunch to this cookie. Make sure they are unsalted!
- 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
Making these oatmeal chia cookies is very simple, with just a few steps:
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.
- Preheat your oven to 375F / 190C and line a baking tray with parchment paper.
- Make a chia egg by combining the chia seeds and water and setting aside for about ten minutes to form a gelatinous mixture.
- 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.
- 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.
- Bake for around 12 minutes, allow to cool then enjoy!
💭 Tips for making cookies perfectly
- I used to guess amounts but this was a little disastrous at times . . . Using measuring cups is definitely the way to go!
- Adding a tiny touch of oil or water to your hands can help you form the cookies into their shape without as much sticking to your hands. Choose a neutral tasting oil if you do it that way.
- A cookie scoop will help you get even cookies of the same size.
- Combine really, really well. You definitely don't want to take a bite and have a clump of flour or oats! Make sure all the ingredients are coated in the almond butter and maple syrup. The mixture should turn slightly golden brown.
🍽 How to serve
Cookies are always best served with a cosy drink and snuggled into the couch I think! Some ideas for a caffeine free hot drink:
Nutmeg milk - super simple to make, with the unique flavour of this spice.
Honey ginger warm milk - a cosy caffeine free drink with delicious ginger.
Cardamom milk - makes the most of this tasty spice, and the best sweetness from a dash of honey.
🥣 More tasty cookies
Find lots of tasty cookies here on the site, including the fall favourite pumpkin spice oat cookies. 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
Ingredients
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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- 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.
Tara says
I just made these and they were great! I’ve never made cookies with a chia egg before but the result was a nice consistency. Had a nice chew from the pumpkin seeds and oats as well. Would definitely make again!
throughthefibrofog says
So glad you like them Tara! Chia eggs are great aren't they, such a simple swap from eggs.
Sheryl says
Looking at the pictures is literally making me hungry right now at midnight 😉 Do you do delivery? 😉
throughthefibrofog says
Hmm, I'll look into it!! Singapore is a fair way though . . . 🙂
Katie Clark says
I thoroughly love your explanation of how to make these. They sound like something I would love. I've made a breakfast cookie like this before but with bananas as the main sweetener and binder. I want to try with the almond butter.
throughthefibrofog says
Hope you like them if you try them out! I can't eat banana unfortunately so almond butter and maple syrup is a great substitute.
Shruti Chopra says
Claire... I love your 'top tips' - especially: "Combine really, really well. You definitely don’t want to take a bite and have a clump of flour or oats!" .... I can't remember what I was attempting recently and realised how I didn't combine things well enough AFTER I tasted it! 😀 ...lesson learnt.
This looks like another one of your amazing recipes. I was wondering, would regular butter work instead of almond butter? Even though I'm trying to stay away from dairy - I am finding that I'm consuming a lot of almond related stuff that is making me feel heavy (not sure if I'm making sense), so was thinking out loud of other butter options... I know you've mentioned pumpkin seed butter but I sadly can't have too much of pumpkin seeds either.
throughthefibrofog says
Hi Shruti! Glad you like my silly tips! I always try and think about what I would do wrong, and then give a way of avoiding it. I've definitely not combined ingredients enough before too!
I'm not sure about the butter idea to be honest. You need something quite sticky, which nut or seed butter is. I've seen similar recipes use mashed banana and a date, but they do also have a tsp of almond butter (although that may be more about flavour). Let me know how you get on if you try it! 🙂