- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 415 kcal
Quick summary
“Made with oat flour, chia seeds, and a touch of melted butter, these cookies are balanced and very easy to bake. They offer a slightly crunchy texture from the chia seeds with a soft and comforting center.”
What you need to know
- Chia seeds hydrate partially in contact with the egg and provide a unique crunchy texture when biting.
- Oat flour replaces wheat effectively, generating a light and easily digestible dough.
- The oven time of 15 to 20 minutes ensures full cooking of the center and even browning of the base.
Ingredients
Main
- 1 cup of oat flour
- 1/2 cup of brown sugar
- 1/4 cup of chia seeds
- 1/2 cup of melted butter
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1 pinch of salt
- 1/2 teaspoon of baking soda
- Swap part of the flour for almond flour for a different flavor.
- Add chocolate chips for a special touch.
- If the dough is too dry, add a little milk or water.
- Try including spices like cinnamon or nutmeg.
- Keep the cookies in a closed container to keep them fresh for longer.
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix the oat flour, brown sugar, chia seeds, salt, and baking soda.
- In another bowl, beat the egg with the melted butter and vanilla extract.
- Add the liquid mixture to the dry ingredients and mix until you get a homogeneous batter.
- With the help of two spoons, form small balls of dough and place them on the baking sheet, leaving space between them.
- Bake in the oven for about 15 to 20 minutes, or until lightly golden.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
- After cooling, store the cookies in an airtight container.
Chef's tips
- Beat the egg well with the melted butter and vanilla before adding the chia and oat flour.
- If the dough seems too dry after mixing, add 1 tablespoon of warm milk to homogenize.
- Maintain 3-centimeter spacing between portions on the baking sheet for homogeneous air circulation.
Variations
- Mix 1/3 cup of semi-sweet chocolate chips into the final dough to create marbled chia cookies.
- Add 1/2 teaspoon of cinnamon powder to the dry mixture to enhance the sweet tones of the oats.
- Add fine zest of 1 Tahiti lime to the liquid mixture to provide aromatic freshness to the preparation.
Substitutions
- Melted butter can be swapped for melted coconut oil in equal volume for a dairy-free version.
- Oat flour can be partially replaced (up to half the measure) by almond flour.
- Brown sugar can be swapped for demerara sugar or coconut sugar while maintaining the same weights.
How to store
Store in an airtight glass or plastic container free of moisture for up to 6 days at room temperature. Keep in a cool pantry to preserve the crunchiness and pleasant texture of the chia.
Can it be frozen?
Freeze the portioned raw dough portions on a baking sheet for 2 hours and transfer to freezer bags for up to 3 months. Bake the frozen balls at 180°C adding 3 minutes to the standard oven time.
What to serve with
Perfect to serve with coffee with whole milk, lemon balm tea, or a glass of warm plant-based milk.
Frequently asked questions
Can I grind the chia seed before making the recipe?
You can grind if you prefer the seeds to be invisible in the dough, but using the whole seeds gives a crunchy texture much appreciated in cookies.
How to prevent cookies from becoming too brittle after cooling?
The egg ensures the binding of the recipe; make sure to use a large egg and do not bake beyond the recommended 20 minutes so as not to dehydrate the center.
Why did the chia cookie take longer to brown than conventional ones?
Oats and chia have fewer reducing sugars than white wheat flour, requiring 15 to 20 minutes in the oven to reach the perfect golden color.
Do the chia seeds need to be hydrated before adding them to the batter?
No, add the dry seeds directly to the dry ingredients; they will absorb the natural moisture of the egg and butter during the resting and baking time.
