Crunchy chia peanut butter cookies
Healthy peanut butter and chia cookies, ready in no time
Healthy peanut butter and chia cookies, ready in no time
This morning I woke up early — wide awake all on my own, with no desire to stay in bed a minute longer. I started rummaging through my kitchen cupboards to figure out a nice breakfast, and realized I had almost everything on hand to make Rens Kroes's chia cookies =D The original recipe calls for almond butter, but I went with peanut butter instead. Just as delicious! And let's be honest — peanut butter cookies are always a winner. I made the oat flour myself by blitzing rolled oats in a small food processor.
The great thing about this recipe is that you can mix and match with your favourite nut butter and flour. Next time I'm going to try these with almond butter and coconut flour!
1. Preheat the oven to 200°C.
2. Soak the chia seeds in three tablespoons of water for 15 minutes. Meanwhile, mix the flour, sugar, and baking soda together in a bowl.
3. Once the water has been absorbed, add the chia seeds along with the lemon juice to the peanut butter in a separate bowl. Stir well, then combine with the remaining ingredients.
4. Knead the mixture with your hands until it comes together into a ball.
5. Pinch off a piece of dough, roll it into a ball between your palms, then press it flat onto the lined baking tray. Repeat until all the dough is used up, then bake for 10 minutes.
You can make the cookies as large or small as you like — that'll determine how many you end up with. I got about 14 out of this batch.
Let the cookies cool and enjoy!
Recipe
These crunchy chia peanut butter cookies come together quickly, have a satisfying snap, and can easily be made naturally gluten-free. Perfect as a healthy snack for kids and grown-ups alike.
| Course | Snack |
|---|---|
| Kitchen | International |
| Servings | 10-14 |
| Preparation time | 20 min |
|---|---|
| Time in oven | 10 min |
| Total | 45 min |
1. Preheat the oven to 200°C.
2. Soak the chia seeds in three tablespoons of water for 15 minutes. Meanwhile, mix the flour, sugar, and baking soda together in a bowl.
3. Once the water has been absorbed, add the chia seeds along with the lemon juice to the peanut butter in a separate bowl. Stir well, then combine with the remaining ingredients.
4. Knead the mixture with your hands until it comes together into a ball.
5. Pinch off a piece of dough, roll it into a ball between your palms, then press it flat onto the lined baking tray. Repeat until all the dough is used up, then bake for 10 minutes.
You can make the cookies as large or small as you like — that'll determine how many you end up with. I got about 14 out of this batch.
Let the cookies cool and enjoy!
This recipe makes about 14 cookies, but you can make them as large or small as you like. The smaller the cookies, the more you'll get out of the dough.
Once cooled, store the cookies in an airtight container. They'll stay crisp for several days and make a quick, nourishing snack.
Inspiration for all your dishes