So it just occurred to me that my last three (including this one) posts were peanut/nut butter related. Sorry, not sorry. Buuuut if you are so not into nut butters, my sincerest apologies. Otherwise, no regrets. Sweet potato noodles with peanut sauce? Bomb. Creamy crunchy peanut butter bars? Bomb. These almond butter chia cookies? I have no words but I’m making hand motions and nodding my head YESSS. Really really good, you guys.
There was a time in my life when I avoided chia seeds. But then they came back into my life by way of Salba Chia and I’ve never looked back. Feeling inspired to make ALL the chia things? Try this vanilla chia pudding, or these orange chia bars, this blueberry chia jam, or some chocolate chia pudding, these lemon chia seed muffins. I told you I really like chia. I’m kinda on a bender…
So, I made cookies. Yes, cookies. WITH CHIA. Guys, I pick them up just to smell them, as if one single whiff will satisfy my craving. Plus, that chewy, moist center… see for yourself…
They’re reminiscent of a peanut butter cookie, but more like peanut butter cookie’s yogi sister who drinks green smoothies with her avocado toast.
If you want to browse recipes by flavor, check out these chocolate recipes, peanut butter recipes, lemon recipes, and cinnamon recipes!
Ingredients for almond butter cookies:
- natural almond butter
- coconut sugar
- vanilla
- eggs
- salt
- baking soda
- chia seeds
- flax seeds
- mini chocolate chips
How to make these chia seed cookies:
Combine the almond butter, vanilla, and coconut sugar, and eggs in your food processor. Process until completely creamy and combined.
Add the sea salt, chia seeds, flax seeds, and mini chips. Process again until completely combined, about five seconds.
Scoop the cookie dough out to a lined baking sheet. Use a fork or your thumb to press them down. Pop them in the oven for 10 minutes and allow them to sit on the baking pan for a couple minutes before you transfer them to a cooling rack!
More cookie recipes to try:
- Raspberry White Chocolate Cookies
- Banana Oatmeal Breakfast Cookies
- Chocolate Chip Tahini Cookies
- Gluten Free Monster Cookies
- Gluten Free Hot Cocoa Christmas Cookies
- Homemade Samoas Cookies (gluten free)
Recipe
Almond Butter Chia Seed Cookies
Almond Butter Chia Cookies are a deliciously soft and chewy cookie! Loaded with chia seeds, flax seeds, and mini chocolate chips, these gluten free cookies will be your new favorite!
Ingredients
- 1 cup natural almond butter (How to Make Super Creamy Almond Butter)
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350F.
- Combine the almond butter, vanilla, and coconut sugar, and eggs in your food processor or using an electric mixer.
- Process until creamy and combined.
- Add the sea salt, baking soda, chia seeds, flax seeds, and mini chips.
- Process again until completely combined.
- Scoop the cookie dough out onto a lined baking sheet.
- Use a fork or your thumb to press them down.
- Bake for 10 minutes.
- Allow to cool for a couple minutes on the baking pan before you transfer to a cooling rack.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 337
- Sugar: 14.3g
- Sodium: 141mg
- Fat: 25.8g
- Saturated Fat: 3.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23.3g
- Fiber: 7g
- Protein: 8.8g
- Cholesterol: 27mg
Enjoy!! xo
Made these on May 09, 2020 morning and ate them with my morning oat milk coffee. OH-EM-GEE, they so were so good and chewy. Seems the coconut sugar carmelized them and I loved the almond butter taste. Instead of chocolate chips, I melted the chips and incorporated them into the batter. Thank you for sharing!
Yum! I need to melt the chips too, that sounds delicious! I’m so happy you loved them!! xo
Amazing cookies!!!
Thank you!! Sending you lots of love!! xo
You might want to edit the directions. I was having difficulty figuring out what “Roll the cookie dough out to a lined baking sheet.” meant. Then I watched the video and figured out that you meant to say “scoop” instead of “roll. The recipe looks great. I can’t wait to try it.
Eep! Sorry about that! I updated it 🙂
What can I say? Bomb! As in, these are the bomb! I followed the recipe as is, no substitutions and the light, and slightly chewy flavor was perfect. I can’t recommend these enough, and enjoy them for breakfast with a strong cup of coffee!
One of my favorite cookies!! I’m so happy you enjoyed!! xo
I do not have coconut sugar, on hand would I be able to use honey or maple syrup, or monk fruit ?
Hi Debbie, I would lean toward maple syrup if that’s all you have. Though, I haven’t tested it so I’m not sure if it would change the consistency. I would probably try to go for a granular sweetener. Brown sugar is a good sub for coconut sugar.