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
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.
Oatmeal Chocolate Chip Cookies with Flax, Chia and Hemp Seeds
(57 votes, average: 3.70 out of 5)
Loading...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
Instructions
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.
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.
Notes
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.
30 Comments
Steph
February 15, 2012 at 6:54 pmSo 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
February 15, 2012 at 7:18 pmWow, 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
February 15, 2012 at 7:40 pmThis 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
February 15, 2012 at 11:57 pmThese look delish and I love that they are healthy too! What wonderful pictures!
Vegan Yack Attack!
February 16, 2012 at 2:02 amThese 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
February 16, 2012 at 8:23 pmMmmm, these look fantastic! And I love your pictures!
Anonymous
February 19, 2012 at 12:01 pmI am just very blown away by all your pictures!! Amazing!
Renee
April 8, 2012 at 11:43 pmThese 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
October 3, 2012 at 11:50 pmThese cookies are absolutely amazing!! We are a vegan family and love this recipe! Well done!
Jen
January 20, 2013 at 11:53 pmHey 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
March 17, 2013 at 12:45 pmI had the same issue as the previous commenter, my cookies never flattened. Thoughts?
melangery
March 17, 2013 at 3:19 pmHm…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
October 23, 2013 at 9:56 pmThank 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
melangery
December 29, 2013 at 2:10 amYou are so welcome! I am glad you like them, they are very tasty and easy to prepare! Stop by any time!
Luzmaria Diaz
February 10, 2014 at 3:30 amhi, when u say oatmeal, do you mean oats or instant oatmeal. Also can the apple cider vinegar be subbed for white vinegar
melangery
February 10, 2014 at 4:53 amLuzmaria, I used instant oatmeal and yes, you may use white vinegar. Thank you for visiting and I hope you like these cookies!
Gracella
December 18, 2014 at 1:28 amHi, I can't wait to try this recipe! For the flax seed, should I use ground flaxseed meal or whole seeds?
melangery
December 18, 2014 at 2:15 amGracella, I used the whole seeds, for extra crunch-))
Barbarelismus
April 30, 2015 at 11:41 amI love your blog, thank you for the recipes and beautiful pictures! I'd like to take the chance to tell you someone at the I Quit Sugar blog stole one of your pictures and invented a totally different recipe… I was testing it myself and then found out the scam when it didn't work, of course! Check it here: https://iquitsugar.com/recipe/choc-chip-chia-cookies/
All the best.
melangery
April 30, 2015 at 7:19 pmThank you so much for information, I hate when people do that-(( I will contact them shortly!
Angelica G
May 4, 2015 at 9:47 pmhello,`
i made these last night to take over to a friends house for dessert…they turned out yummy, despite me forgetting the vinegar. may have been the problem the others had because mine did not rise much and stayed in ball form. we ate all of them, anyhow. thanks
Susie
November 25, 2019 at 5:40 pmI made these yesterday. I was a little worried about the peanut butter, I’m not a fan of peanut butter cookies but figured my husband would love them if I didn’t. Happy to say its so mild even I loved them. thanks for the recipe!
Yelena Strokin
November 25, 2019 at 8:57 pmI am so glad you liked it! Thank you for letting me know-)
thc vape juice
October 11, 2020 at 4:40 amSuper interesting.
Olivia
October 14, 2020 at 9:12 amCan I substitute almond butter Instead of peanut butter here? Let me know what you think. Thank you!! Looking forward to making these.
Yelena Strokin
October 27, 2020 at 5:08 amYes, you can!
Geri Blair
November 11, 2021 at 2:18 pmOMG, I baked these cookies and they are amazing. Love them. The taste and texture was just perfect. Thanks for sharing.
Yelena Strokin
November 12, 2021 at 7:21 amYou are so welcome, I am glad you like them!
AllyRach
August 14, 2023 at 8:12 pmMine were balls until I squashed them 5 mins into cooking. They were also very dry, I added 4 more tablespoons of milk. What consistency should the cookie dough be like?
Yelena Strokin
August 16, 2023 at 9:58 pmThe consistency should be thick but not dry for sure.If you feel they are dry, add more milk or water. The oats and seeds are different with every brand, so you can modify the recipe as you go.