Make a batch of my 5-ingredient, 100% chia breakfast cookies for an ideal breakfast on the go, or sweet treat anytime. The cookies are vegan, oil-free, grain-free, gluten-free, and can also be made keto-friendly.
You may be looking at these cookies and wondering, “Where the heck is the chia?” Chia seeds, when left whole, lend a noticeable polka-dotted-ness to recipes. These cookies have no such distinction.
That’s because these crispy-chewy breakfast cookies are made with chia flour (ground chia seeds) instead of whole seeds.
What is Chia Flour?
Chia flour is finely ground whole chia seeds. It is also called chia meal or chia powder. You can buy ready-made chia flour, but it is easy (as well as fresher, and less expensive) to grind your own. It takes no more than a few seconds in a coffee mill, electric spice grinder, or blender to transform the whole seeds into fine flour.
Chia flour has all of the benefits of whole chia seeds. Chia is high in fiber, protein and Omega-3 fatty acids. It is also a good source of calcium, magnesium, and iron. Ch-ch-ch-chia!
How Can I Use Chia Flour?
You can also make a chia egg replacement by mixing 1 tablespoon of chia flour with 3 tablespoons (45 mL) water. Let the mixture stand for a few minutes to thicken before using.
It turns out that chia flour can also be used as a stand alone ingredient. In addition to this recipe, my 1-Ingredient Chia Flatbreads are a shining example of what chia flour can do as a solo ingredient.
Benefits of 100% Chia Breakfast Cookies
- Vegan (egg-free, dairy-free)
- Keto-friendly (with 2 easy swaps)
- Nut-free, if desired (use sunflower seed butter or pepita butter instead of nut butter)
- High fiber
- Good source of plant-based protein
- Quick and easy to make
- Made in 1 bowl
- Only 5 ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Chia seeds, ground into flour
- Coconut sugar (alternative options are in the recipe card)
- Nondairy milk (whichever variety you prefer)
- Chopped dried fruit (alternative options are in the recipe card)
- Smooth nut or seed butter (e.g., peanut butter, sunflower seed butter, almond butter, pepita butter)
How to Make 100% Chia Breakfast Cookies
Note that the complete directions are also in the recipe card below.
Step One: Grind the Chia Seeds
It takes mere seconds! Here is how to do it:
Grind in a small blender or electric coffee mill.
Measure the amount of chia seeds called for in the recipe (in this case, 3/4 cup, or 90 grams). Depending on the capacity of the device you are using, process all, or a portion of the seeds at a time. I suggest pulsing to grind, and shaking the coffee mill or blender (hold on to the lid!) in between pulses to ensure an even grind. Process until the seeds are a fine flour.
Grind in a blender or food processor.
You will have the best results by grinding more than you need for this recipe. Most regular size blenders need at least 1 and 1/2 cups of ingredients to blend properly. Process the seed until finely ground and measure or weigh the amount needed for the recipe.
If using cups, rather than weights to measure the flour, lightly pack the chia flour into the measuring cup(s) to achieve an accurate measurement.
Step Two: Preheat the Oven and Prepare Muffin Tin
Preheat the oven to 325F (160C). If the pan is not nonstick, lightly spray with cooking spray or line with paper or foil liners.
Step Three: Whisk the Wet Ingredients
In a medium mixing bowl, whisk the nut or seed butter, nondairy milk, and coconut sugar until blended and smooth.
You will likely need to warm the nut or seed butter in the microwave for 10 to 15 seconds if it is stored in the refrigerator (so hard to whisk rock-hard nut butter!).
Step Four: Stir in the Dry Ingredients
Add the chia flour and chopped dried fruit to the bowl of wet ingredients. Stir until completely combined.
Step Five: Divide the Batter
Divide the batter between the twelve prepared muffin cups, smoothing the tops. I added a few extra pieces of dried fruit on top (specifically, dried cranberries).
Step Six: Bake
Bake the cookies in the preheated oven for 18 to 22 minutes until golden brown and the edges look crispy.
Step Seven: Cool the Cookies
Let the cookies cool in the muffin tins for 10 minutes. Run a dull knife around the edge of the muffin cups to loosen the cookies (or use the liners, if liners were used). Transfer the cookies to a cooling rack to cool completely.
A dozen breakfast cookies, done! The cookies are lightly sweet and have crisp edges that yield to chewy centers. They are wonderful with a cup of coffee, or alongside a smoothie, in the morning. They are sweet enough to satisfy your sweet tooth, too, for dessert later in the day.
How Should I Store the Chia Breakfast Cookies?
Store the cooled cookies in an airtight container at cool room temperature 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
How Do I Make Keto 100% Chia Breakfast Cookies?
If you are following a ketogenic diet plan, you can easily adapt these cookies for your needs as follows:
- Swap out the coconut sugar for an equal amount of keto-friendly granular sweetener.
- Omit the dried fruit or swap them our for an equal amount of nuts, seeds, or sugar-free chocolate chips.
Be sure to use a sugar-free nut or seed butter when making the keto version of the cookies.
Can I Add Flavorings to the Cookies?
Yes! Consider adding extracts (e.g., vanilla, almond), spices (e.g., cinnamon, cardamom, pumpkin pie spice), or finely grated citrus zest (e.g., orange, lemon or lime).
Can I Make these Cookies without Nut Butter or Seed Butter?
Yes! In place of the nut butter or seed butter, use an equal amount of coconut butter. You can make it in minutes, with little money, with unsweetened coconut flakes/shredded coconut. Here is the link to my recipe: DIY Coconut Butter.
Note: Coconut butter is not the same thing as coconut oil.
Do I Have to Add Dried Fruit to the Recipe?
No! Omit the dried fruit altogether, or swap in an ingredient that you prefer, such as chopped nuts or seeds, or chocolate chips.