Make delicious and healthy Chocolate Chia Seed Cookies with just 4 simple ingredients! The perfect snack for kids.
If you’ve got a cookie fiend family like me then this is a recipe for you! My brood can go through a large packet of cookies in a weekend if I let them!
So lately I’ve been experimenting with making my own.
Packed full of protein and fibre, these cookies are gluten free and low in sugar, making them a super healthy alternative to the the packaged variety.
Now we all know that chia seeds are an incredible superfood loaded with nutrients and anti-oxidants.
But so many people I speak to say that they struggle to eat them in puddings or smoothies when they soften and turn jelly like.
I can understand how this can be a little off-putting. So I decided to come up with a recipe using chia seeds but where they stay nice and crunchy instead!
The fantastic thing about this recipe is that you can’t even taste the chia seeds and unless you see them you wouldn’t even know they were there.
Optional Amendments
If you have particularly picky eaters then you can always reduce the amount of chia seeds you add to the cookies so that they can’t be seen and slowly increase that amount each time you make them!
I have put the maple syrup as optional in the recipe as it really will depend on your own tastes.
I also find that different brands of peanut butter can be sweeter than others so that might make a difference too. The recipe will also work just as well with other nut butters such as almond butter.
If you try this recipe please do let me know what you think. Or tag me in a picture on our socials. I’d love to see your pictures!
If you liked this recipe and are looking for more, then you might like our Easy Snacks For Kids section!
4 Ingredient Chocolate Chia Cookies
Prep Time: 10 mins- Cook Time: 10 mins
- Total Time: 20 minutes
Yield: 12 1x
Category: Snacks
Method: Baked
Cuisine: European
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Pin RecipeDescription
Make delicious and healthy Chocolate Chia Seed Cookies with just 4 simple ingredients! The perfect snack for kids.
Ingredients
- 1 cup smooth peanut butter
- 1 tbsp cocoa powder
- 1 tbsp chia seeds
- 1 large egg
- optional: 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350F / 180C. Line a cookie sheet with parchment paper.
- Add all the ingredients to a bowl and mix well.
- Roll the cookie dough into approximately 12 golf ball sized balls and place on the cookie sheet. Flatten with a fork and bake for 10 minutes or until the edges are just starting to crisp.
- Remove from the oven and allow the cookies to cool.
- The cookies will keep in an airtight container for 48 hours.
Janice says
Hello.. I made these cookies following your recipe to the tee. I used natural peanut butter and no added sweetener. They are extremely dry and crumbly. They fall aoart just picking them up. I really want this recipe to work for me. I believe if crispy and not dry they would be delicious. Please tell me… what went wrong?
Vicky says
Hi Janice, I’m sorry the recipe didn’t work out for you. I used standard peanut butter in this recipe. Perhaps because you used a natural peanut butter it caused the cookies to be more dry. In my experience natural peanut butter is thicker and more dry and that’s probably what affected the result. Ciara x
Anonymous says
Could you add suggested ages as you offer type of cuisine etc in recipe details but not ages I. E could I make this recipe for my 9 month old to share with her 8 year old sister. Many thanks x
Donna says
Really tasty and super simple to put together. Great for an after school snack with a glass of milk!
★★★★★
Nikki says
I made these with natural peanut butter (no sugar added) and they were not good at all! I didn’t take that into consideration. I’ll be doubling or tripling the syrup next time or might try it with brown sugar. Thanks for the recipe.
Victoria says
Hello, do you think I can use crunchy peanut butter instead of the creamy? Thanks
Ciara Attwell says
Yes you can
Chillsibear says
Hi I made the ase to day and are waiting to see how they are when I take them out of the oven I actually used a little bit more maple syrup because it’s not sweet enough for me
Katee says
Can you freeze them so they keep longer?
Kristi says
My daughter is allergic to nuts. Any substitutions for the nut butter?
Ciara Attwell says
Try sunflower butter
Emma Dalbo says
I’m vegan, and I usually use chia seeds as an egg substitute, but this recipe asks for an egg. Any idea what I can do instead?
Ciara Attwell says
Hi, you could try use flax seed. I haven’t tried it myself so can’t say for certain that it would work but its worth a shot!
Mindy says
I used a flax egg in this recipe and it worked great
★★★★★
Ciara Attwell says
Thats brilliant!
Martha P says
I’m in the process of making a batch and I could use some help. My current batter is very wet and not the consistency of cookie dough, the ingredients list:
1 cup smooth peanut butter
1 tbsp cocoa powder
1 tbsp chia seeds
1 large egg
optional: 1 tablespoon maple syrup
Is one of these besides the peanut butter supposed to be a higher quantity?
Ciara Attwell says
Hi Martha, the consistency is a lot different from normal cookies as it doesn’t contain flour.
Becca says
I am gluten sensitive and love that that these are flour free! I’m been looking for a alternative to traditional chocolate chip cookies. Do you think these would also be tasty with chocolate chips in them?
Ciara Attwell says
Hi Becca, I think they’d be great with chocolate chips. Let me know how they turn out!
Salwa says
These looks delicious and so easy to make. I just have a quick questions. Can i use flaxseed instead of chia?
My local super market don’t have chia seeds.
Thanks!
★★★★★
Ciara Attwell says
Hi, yes you can!