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