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You are here: Home / 10 Ingredient Meals / Chia Oatmeal Peanut Butter Breakfast Cookies

March 3, 2020 By Kaitlin 2 Comments

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Oatmeal Peanut Butter Breakfast Cookies

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

Chia Oatmeal Peanut Butter Breakfast Cookies

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

At least 20 minutes before you plan on baking, add 2 tablespoons chia seeds and 1/4 cup plus 2 tablespoons water to a small bowl. Stir to combine and let sit for at least 20 minutes. The chia seeds will absorb the water and form a binder that works as an egg replacement.

When ready to bake, preheat your oven to 350 degrees F. Add the coconut oil and sugar to a bowl. Using an electric mixer, beat until well combined. Add in the peanut butter, chia-water mixture, and almond extract, mixing to combine.

In a separate bowl, stir together the oats, almond flour, baking powder, remaining 2 tablespoons chia seeds, and salt.

Slowly incorporate this into your peanut butter mixture, scraping down the sides of the bowl as needed to fully combine.

Fold in the chocolate chips.

Scoop out heaping tablespoons of the dough and place on a cookie sheet about 1 inch apart (I used a cookie scoop). Flatten the dough with the back of a spoon.

Bake for 13 to 15 minutes at 350 degrees F. Let cool on the cookie sheet for 5 minutes, then remove. Repeat with your remaining cookie dough.

These cookies are a great way to start your morning, don’t you think? If you’d prefer, you can omit the chocolate to make them a bit more breakfast-appropriate.

The texture of these cookies is really nice as well. They are soft and chewy at the same time!

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Chia Oatmeal Peanut Butter Breakfast Cookies

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 3 dozen cookies

Chia Oatmeal Peanut Butter Breakfast Cookies

Ingredients

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  • 1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

Instructions

  1. At least 20 minutes before you plan on baking, add 2 tablespoons chia seeds and 1/4 cup plus 2 tablespoons water to a small bowl. Stir to combine and let sit for at least 20 minutes. The chia seeds will absorb the water and form a binder that works as an egg replacement.
  2. When ready to bake, preheat your oven to 350 degrees F. Add the coconut oil and sugar to a bowl. Using an electric mixer, beat until well combined. Add in the peanut butter, chia-water mixture, and almond extract, mixing to combine.
  3. In a separate bowl, stir together the oats, almond flour, baking powder, remaining 2 tablespoons chia seeds, and salt.
  4. Slowly incorporate this into your peanut butter mixture, scraping down the sides of the bowl as needed to fully combine.
  5. Fold in the chocolate chips.
  6. Scoop out heaping tablespoons of the dough and place on a cookie sheet about 1 inch apart (I used a cookie scoop). Flatten the dough with the back of a spoon.
  7. Bake for 13 to 15 minutes at 350 degrees F. Let cool on the cookie sheet for 5 minutes, then remove. Repeat with your remaining cookie dough.
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Related posts:

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Filed Under: 10 Ingredient Meals, Breakfast, Dairy Free, Dessert, Gluten Free, Make Ahead, Meatless, Review, Vegan Tagged With: Almond Extract, Almond Flour, Baking, Baking Powder, Breakfast, Chia, Chia Seeds, Chocolate Chips, Cookies, Dairy Free, Dessert, Egg Replacement, Gluten Free, I Can Cook That, Oatmeal, Oats, Peanut Butter, Recipe, Rolled Oats, Sugar, Vegan

Comments

  1. Ashlesha says

    July 30, 2020 at 10:44 am

    These look really chewy and healthy as well. Gonna try this
    Ashlesha recently posted..Simple 5 min Chocolate Cake in a Mug Recipe. It’s BOMB!!My Profile

    Reply
  2. Rifat says

    October 2, 2020 at 10:27 am

    Thank you so much for this enlightening post, I have significantly got some thing right here and I will bookmark this page for your next upcoming post.

    Reply

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