You may be wondering how these small, two-bite cookies can be hearty, decadent, sinful, and made with wholesome, all-natural ingredients all at the same time. These chocolate chia oatmeal cookies are the ultimate vegan cookie…and they are absolutely delicious!
These delicious, chewy chocolate chia oatmeal cookies were the result of an impromptu recipe developing session one cold Saturday morning. I promised the kids we would make cookies, that is, before I realized we were out of eggs. That’s when the inspiration hit me-no eggs, no problem! A simple substitution of chia eggs would do the trick.
Chia seeds are a superfood powerhouse, rich in fiber and packed with heart-healthy omega 3’s. They literally go undetected when replacing eggs in a recipe since they have such a mild, delicate flavour, not to mention that their resemblance to eggs in consistency is uncanny.
These chocolate chia oatmeal cookies are packed with a ton of healthy, tasty ingredients; extra-virgin coconut oil, dark cocoa powder, fiber-rich oats, natural sweeteners such as banana and organic brown rice syrup, and dairy-free milk. These two-bite, decadent morsels are an ideal, toddler-friendly snack…but also double as a decadent treat for moms and dads too (just ask my husband-he ate 5 in one sitting!) 😉
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Chocolate Chia Oatmeal Cookies
: 25 small cookies
: 5 min
: 10 min
You may be wondering how these small, two-bite cookies can be hearty, decadent, sinful, and made with wholesome, all-natural ingredients all at the same time. These chocolate chia oatmeal cookies are the ultimate vegan cookie…and they are absolutely delicious! These delicious, chewy chocolate chia oatmeal cookies were the result of an impromptu recipe developing session …
*If you prefer super sweet cookies, substitute with white or brown sugar
1/4 cup melted extra-virgin coconut oil
1 1/3 cups gluten-free instant oats
1/2 cup unsweetened coconut flakes
1/4 cup dairy-free chocolate chips
2 tbs. cocoa powder
1 tsp. baking powder
1/4 tsp. cinnamon
1/8 sea salt (optional)
Preheat oven to 350 degrees. In a small bowl stir the chia seeds in the coconut milk then let the mixture sit for about 10 minutes or until it has a gel-like consistency. Add the wet ingredients and mix until smooth then add the dry ingredients and stir with a large spatula or wooden spoon until combined.
Scoop 1 tablespoon of the mixture and shape into a ball on the spoon. Slide onto a large baking sheet lined with parchment paper then flatten with the back of the spoon until about a 1/2 inch thick.
Bake for 8-10 minutes or until a toothpick inserted into the middle of the cookies comes out clean. Remove the cookies from the pan and let cool on a piece of parchment paper or on a cooling rack. Enjoy with a hot tea or coffee and serve to the kids with a cool glass of coconut milk! Store in an air-tight container for up to one week or in the freezer for up to 6 months.