OMG. These hit the spot, and your body loves you for the oats, almond butter, and chia seed nutrition. No white sugar or white flour to be found!
These cookies make a great addition to kids’ or adult lunchboxes! And put out a plate of these beauties while you watch some football this weekend.
30 minutes • Servings: 18 cookies Print Recipe
- 1/2 cup rolled oats or oat flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup natural almond butter
- 1/4 cup coconut sugar
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 teaspoon pure vanilla extract or 1/2 teaspoon ground vanilla beans
- 3/4 ounce dark chocolate, chopped (~3 tablespoons)
Preheat the oven to 350° F. Line a baking sheet with parchment paper. In a blender, pulse the oats until they have a fine, flour like texture (or use oat flour). Add the baking soda and salt, pulse to mix. In a medium bowl, mix together the almond butter, coconut sugar, chia seeds, water, and vanilla. Stir the oat mixture into the almond butter mixture (it will be thick). Stir in the chocolate.
Drop tablespoon-size portions of the dough (I use a small cookie scoop) on the prepared baking sheet. Bake for 8-10 minutes, until the tops and bottoms are golden. As soon as you take them from the oven, use a small glass to press down gently on each mound. Let the cookies cool for 5 minutes on the pan and then transfer to wire racks to cool completely. Store in an airtight container at room temp for up to 7 days.
Nutritional Facts for Chia Chocolate Chunk Cookies
Daily Value %*
* Daily Value % based on a 2000 calorie diet.