Chocolate Chia Cookies





Would it be wrong to say that I could eat cookies for every meal of every day for the rest of forever? Cookies are the way to my heart (aka my stomach). If it’s wrong, I don’t want to be right. I would love to wake up every single morning to a plate of freshly baked cookies without the guilt of all the sugar and calories that eating 342087495 cookies would do. A couple of cookies for breakfast, about 4 for lunch, and 3 or 4 for supper would do me just fine. Let’s be real though. Cookies unfortunately are not known for having fantastic nutritional value. I would love to say I have a cookie here that would fill all your nutritional needs throughout the day (who WOULDN’T want that?!), but I have something that would make you feel quite a bit less guilty about eating more than one at a time. Not only does the recipe contain ingredients that are super good for you, they taste amazinggggggg.

I had a handwritten recipe laying around for forever it seems and I put my own twist on it. Instead of adding an egg, I used a chia “egg”. If you aren’t familiar with that, it’s a dairy free substitution that works just like an egg would (directions for making them in the ingredient list below)! Also, the batter for the cookies is so good that you might want to use it for a fruit dip or you just grab a spoon and go to town, which is my preferred option. These cookies are so good and so satisfying, you’re guaranteed to run out of them REALLY quick. ;)

1 chia “egg” (1 tbsp. chia seeds + 2.5 tbsp. water; mix & let set for 5 minutes to activate)
1 c. blonde coconut sugar
1 c. White Chocolate Wonderful peanut butter
1 tsp. baking soda
1/2 c. dark chocolate chips (for vegan cookies, use cacao nibs or vegan chocolate chips)
1 tsp. ground flaxseeds
splash of vanilla coconut milk (optional)

Preheat oven to 350 degrees.
In a small bowl, make your chia “egg” and let it set.
In a mixer, add the coconut sugar, peanut butter, flaxseeds, baking soda, and chia “egg”.
Mix well.
If mixture is too dry, add a splash of coconut milk or your preferred milk and mix well.
Add in the chocolate chips and mix until combined well.
Cover a baking sheet with parchment paper and place scoopfuls of batter onto it.
Bake for 10-12 minutes.
Enjoy! :)




Stand Mixer – Kitchenaid | Measuring Cups – West Elm | Measuring Spoons – World Market | Ball Jars – Amazon | Shirt – J Crew

  • Amanda Paa

    I love the photo of you in this post! And I agree – I wish that I could eat cookies for every.single.meal. of the day :)

  • Julie

    Interesting …so no flour?

    • hannah

      Correct, no flour at all! And these cookies taste so good, you wouldn’t even know it was missing! ;)

  • Tammi

    Oh yes, I’m another that could eat cookies for breakfast, lunch and tea and everywhere in between.

    We love these p/nut butter choc chips cookies, my nana used to make them for me as a child. The last time I made them we were out of eggs and it was my first experience using a chia egg. I was so pleasantly surprised at how well they turned out and will admit to eating almost the entire batch on my own.

    Gorgeous photos!

    • hannah

      haha! That’s good to know I’m not the only one who is cookie crazy! ;)

      Aw I love sweet memories like that. :) I did the exact same thing the first time I made these. I think I made about 12 and between my husband and me it lasted I think a day? haha!

      Thank you so much and thanks for stopping by! :)