Description
These delicious Chia Cookies are a perfect blend of nutty peanut butter and nutritious chia seeds, sweetened naturally with honey. Baked to a light golden perfection, they offer a soft, domed texture with a subtle crunch from chia seeds, making them a healthy yet indulgent treat for any time of day.
Ingredients
Wet Ingredients
- 1/2 cup smooth peanut butter
- 1/3 cup honey
- 2 Tbsp whole milk (or plant-based milk)
- 2 Tbsp extra virgin olive oil
- 1 tsp vanilla bean paste
Dry Ingredients
- 1 cup (150g/5.3 oz.) all-purpose flour (scoop & leveled)
- 1 tsp baking powder
- 2 Tbsp chia seeds
Instructions
- Preheat Oven: Set your oven to 320ºF (160ºC) and line a large flat baking tray with parchment paper. Set aside to get ready for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the smooth peanut butter, honey, whole milk, extra virgin olive oil, and vanilla bean paste. Whisk thoroughly until the mixture is smooth and homogenous, ensuring all wet ingredients are well integrated.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and chia seeds to the wet mixture. Using a wooden spoon, stir gently until a soft dough forms, being careful not to overmix to maintain a tender texture.
- Shape Cookies: Scoop about one heaped tablespoon of dough and roll it into a smooth ball with your hands. Place the ball on the prepared baking tray and gently press down to shape a domed cookie. Repeat this process, spacing the cookies with small gaps to allow for slight spreading during baking.
- Bake: Place the tray in the preheated oven and bake for 12-15 minutes, or until the cookies turn lightly golden and develop slight cracks on the top surface, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking tray for 3 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your freshly baked chia cookies!
Notes
- Use a parchment-lined baking tray to prevent sticking and make cleanup easier.
- For a dairy-free version, substitute whole milk with almond or oat milk.
- Pressing cookies gently before baking helps achieve the characteristic domed shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding a pinch of salt can enhance the flavors if desired.
