100% Chia Breakfast Cookies (V, GF, Oil-Free, Keto Option)
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.
Servings: 12 breakfast cookies
Ingredients
- 1/2 cup smooth nut or seed butter e.g., almond, sunflower, peanut
- 1/4 cup coconut sugar see notes for options
- 2/3 cup nondairy milk e.g., almond milk, hemp milk, soy milk
- 90 grams 3/4 cup, lightly packed ground chia seeds (made from about 7.5 tablespoons whole chia seeds)
- 1/3 cup chopped dried fruit e.g., cranberries, raisins, apricots
Instructions
- Preheat the oven to 325°F (160°C). Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray (or line with paper or foil liners. See notes below for using a bakjing sheet)
- In a medium mixing bowl, whisk the nut or seed butter, nondairy milk, and coconut sugar until blended and smooth.
- Stir in the chia seed flour and dried fruit until combined.
- Evenly divide the batter into prepared muffin cups, smoothing the tops.
- Bake in preheated oven for 18 to 22 minutes, until golden brown, the surface of the cookies appears dry, and the centers feel just firm to the touch.
- Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen, then remove and place on rack to cool completely.
Notes
Storage Tip: 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.
Tip: Warm the nut or seed butter if it has been stored in the refrigerator. This will make it easier to whisk. I warm mine in the microwave in 5 second intervals.
Sweetener Options: Use an equal amount of the granulated sweetner of your choice in place of the coconut sugar.
Keto Option: Use an equal amount of keto-friendly granular sweetener in place of the coconut sugar. Leave out the dried fruit. The nutrition when made with natural (unsweetened) almond butter, chia flour, keto-friendly granular sweetener and plain almond milk per cookie: 117 calories, 1 gram net carbohydrate (4 g carbs, 3 g fiber) & 1 gram sugar. Note that sugar-free chocolate chips, chopped nuts, or seeds can be added in place of the dried fruit, if desired.
Baking Sheet Option: If you do not have a muffin tin, you can bake thew cookies on a baking sheet/cookie sheet. Line the sheet with parchment paper, or lightly spray with nonstick cooking spray. Portion twelve equally sized cookies. Flatten to even thickeness, about 2.5 inches in diameter. Bake as directed for the muffin tin.
Nut-Free Cookies: For nut-free cookies, use an equal amount of creamy seed butter (e.g. sunflower butter or tahini) in place of the nut butter.
Coconut Butter Option: Use an equal amount of my DIY coconut butter (not to be confused with coconut oil).
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 3mg | Fiber: 4g | Sugar: 8g