Oatmeal Chocolate Chip Cookies with Flax, Chia and Hemp Seeds - It can't be better than this



Oatmeal Chocolate Chip Cookies with Flax, Chia and Hemp Seeds - It can't be better than this. These are protein-packing cookies, with just enough sweet, and wonderful combination of healthy seeds.
Adapted from Namely Marly

 
Ingredients:
  • ½ cup peanut butter
  • ½ cup coconut oil
  • 1 ½ cups brown sugar, packed
  • 2 teaspoons vanilla
  • 1 Tbsp corn starch
  • 3 Tbsp soy milk or water, cold
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups flour
  • 1 cup oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tbsp chia seeds
  • 1 Tbsp hemp seeds (hemp Seeds can be purchased at most health food stores, I bought my at Vitacost)
  • 1 Tbsp flax seeds
  • 1 cup chocolate chips, dairy-free

Tip: Make these cookies gluten-free by using 1 cup brown rice flour and 1/2 cup buckwheat flour.

Fact: Long recognized as an excellent source of nutrition and energy, hemp foods have been used by humans for over 12,000 years all around the world, and continue to be one of the top-rated superfoods.

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Directions:

Heat your oven to 350F.
 
In a large bowl combine the peanut butter, coconut oil, sugar, and vanilla.
 
In a separate small bowl combine the ground flax seed, corn starch, and soy milk (or water). The corn starch will want to get kind of clumpy. Stir it up a bit to keep that from happening. Then add the vinegar, let it sit for just a second or two and pour it into the peanut butter mixture. Stir well.
 
In a separate bowl mix the dry ingredients: flour, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia, hemp, and give the dry ingredients another little stir.
 
Chocolate_Chip_Cookies_1 
Now stir together the dry and the wet ingredients. If the mixture seems a little bit too dry, feel free to add another tablespoon of soy milk (or water). Then add the chocolate chips and stir everything one last time.
 
Make 1 – 1 1/2 inch balls and placed them and inch or so apart on a baking pan. Bake anywhere from 10 – 12 minutes depending on your desired crunchiness.
 
Note: The cookies come out of the oven on the puffy side, but just wait a minute or so and they’ll deflate. After they cooled they were the perfect cookies – crisp on the outside, chewy on the inside.
  
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16 comments:

Steph said...
February 15, 2012 at 1:54 PM  

So waht you're telling me is that these cookies are actually good for me and I can eat more than one at a time!! These lookd delish!

Maggie said...
February 15, 2012 at 2:18 PM  

Wow, what a powerhouse of a cookie! These have so many incredible ingredients. How do you like the coconut oil for a butter sub? I haven't tried it and I am curious if it changes the texture or how they bake. These look so good!!

Yelena said...
February 15, 2012 at 2:40 PM  

This cookie is soo good, the seeds make extra crunch-) I sub coconut oil for butter, and I love it. Also, this recipe does not have any eggs. The are very good for snack or breakfast to go.

SerenaB said...
February 15, 2012 at 6:57 PM  

These look delish and I love that they are healthy too! What wonderful pictures!

Vegan Yack Attack! said...
February 15, 2012 at 9:02 PM  

These look like some tasty vegan cookies! I love the variety of seeds you chose to include in the recipe. I'll have to try these out soon!

Heidi said...
February 16, 2012 at 3:23 PM  

Mmmm, these look fantastic! And I love your pictures!

Jesica @ Pencil Kitchen said...
February 19, 2012 at 7:01 AM  

I am just very blown away by all your pictures!! Amazing!

Renee said...
April 8, 2012 at 7:43 PM  

These are very very good cookies but I cut back the sugar to only 1 cup and that was definitely enough for our family! I also substitutes the white flour for whole wheat and was very happy with the changes!!!

Lisa&Andre said...
October 3, 2012 at 7:50 PM  

These cookies are absolutely amazing!! We are a vegan family and love this recipe! Well done!

Jen said...
January 20, 2013 at 6:53 PM  

Hey I made these cookies and then never flattened in the oven so they came out balls... Still fabulous taste but what could I be doing wrong?

Parker said...
March 17, 2013 at 8:45 AM  

I had the same issue as the previous commenter, my cookies never flattened. Thoughts?

Yelena Strokin said...
March 17, 2013 at 11:19 AM  

Hm...Put less flour, about 1/2 less, and flatten a little with your hands when put them on tray. The cookies are not very flat but they shouldn't be like balls. I hope it works next time, let me know!

petitbea said...
October 23, 2013 at 5:56 PM  

Thank you for posting this recipe. I came across this on pinterest as I was immediately drawn to the beautiful photography of your baked goods. I have always wanted to try out a recipe which was vegan friendly and included chia seeds and this seemed to tick all of the boxes!
I gave this recipe a go and I have to say they were a great success for a first bake! Lovely flavour and a real hit! Definitely a recipe keeper! Please visit my blog to see how they turned out =] Many thanks once again, Bea x

Yelena Strokin said...
December 28, 2013 at 9:10 PM  

You are so welcome! I am glad you like them, they are very tasty and easy to prepare! Stop by any time!

Luzmaria Diaz said...
February 9, 2014 at 10:30 PM  

hi, when u say oatmeal, do you mean oats or instant oatmeal. Also can the apple cider vinegar be subbed for white vinegar

Yelena Strokin said...
February 9, 2014 at 11:53 PM  

Luzmaria, I used instant oatmeal and yes, you may use white vinegar. Thank you for visiting and I hope you like these cookies!

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