Chia Seed Peanut Butter Oat Cookies
I haven’t made cookies since Christmas and while those cookies were great, they weren’t of the healthy variety! My sweet tooth has been in overdrive this weekend and I knew that a chewy and delicious, but somewhat healthy cookie was exactly what I needed.
About a month ago, I came across Marina’s Chia Seed Peanut Butter Cookies and jotted down the recipe in my recipe notebook. Then a couple of weeks ago, I came across a similiar recipe on Laura’s site for Chia Peanut Butter Chocolate Chip Cookies and she referenced Christie’s Healthy Chia Peanut Butter Cookies. The cookies on all three sites looked wonderful, so I thought I’d give them a try with my own adaptations.
My adaptations included using coconut oil (instead of butter), using Stevia (instead of brown sugar), using whole wheat pastry flour (instead of gluten-free, all-purpose or spelt flour), I increased the amount of Chia seed and vanilla (you guys know how much I love my Chia!), and I used my honey cinnamon peanut butter (not crunchy).
- 1.5 cups rolled oats
- 1/2 cup whole wheat pastry flour
- 1 tsp baking powder
- 2 tbsp Chia seeds
- 1/4 cup coconut oil room temperature & unmelted (I use Tropical Traditions brand.)
- 1/2 cup Stevia baking blend brown sugar would also work
- 3/4 cup peanut butter or other nutbutter
- 2 eggs
- 2 tsp pure vanilla extract
- 1/4 cup mini chocolate chips I use Enjoy Life brand.
Preheat oven to 350 degrees F.
Combine oats, flour, baking powder and Chia seeds in a medium bowl and set aside.
Add coconut oil, Stevia, peanut butter, eggs and vanilla to a mixing bowl and beat ingredients together using an electric mixer.
Gradually add oat mixture to wet mixture and stir together with the electric mixer. Stir in chocolate chips.
Spoon about 1.5 tbsp of dough onto baking sheet that has been prepared with parchment paper or natural cooking spray. I like a flatter cookie, so I used my hands to flatten dough and shape it in to a circle. These cookies will not spread, so you can set them on the baking sheet close to another cookie.
Bake at 350 degrees F. for about 10 minutes. Allow cookies to cool for a couple of minutes.
Next time you’re baking, consider subbing in coconut oil for the butter or other type of oil that your recipe calls for. I love making adaptations to make recipes healthier and this is such an easy switch. I’m a big fan of Tropical Traditions Coconut Oil!! Take a minute and watch this very informative video on coconut oil. And definitely take a minute and enter my Tropical Traditions coconut oil giveaway to win your very own 32 oz. (BIG!) jar of Gold Label Virgin Coconut Oil.
Win 1 quart of Gold Label Virgin Coconut Oil!
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?
You can also watch the video they produced about Gold Label Virgin Coconut Oil:
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
Enter to win!!
Something to think about….
Have you ever baked with coconut oil?
What’s your favorite cookie?
What’s your favorite “healthy” cookie?
See you back here tomorrow for WIAW!
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.