Guess what? I liked it. I liked it alot, actually. I stayed pretty true to their recipe, which can be found on the back of the current packaging for their chia seeds, I did add a little salt to the recipe (as I do 99% of the time in sweet baked goods) because it enhances the flavors. Their recipe calls for optional chocolate chips, which I considered leaving out entirely since I'm not usually one to add chocolate to my peanut butter cookies...but I figured I was already adding oats and chia seeds, so why not give it a go. But I also wanted to try them without, so I added mini chocolate chips to half of the batch.
The recipe doesn't call for cross-hatching with a fork, but it does ask you to flatten the cookie dough balls with your hand, so I used a single-hatch with the fork to accomplish the task. What can I say, I'm a sucker for tradition and to me, fork marks indicate a peanut butter cookie.
One last note, as written, their recipe gives a yield of "about 12 cookies"—I actually got 27 cookies. I can't decide if I like the ones with or without chocolate better, so I'm calling it a draw. I do think that mini chips add a little extra in the looks department, though.
Gluten-Free Chia Seed Peanut Butter Oat Cookies
These chewy, not-too-sweet peanut butter cookies are loaded with texture from oats and chia seeds. They're also gluten-free which makes them a great addition to any holiday cookie tray!
by
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: bake breakfast dessert dairy-free gluten-free soy-free vegetarian chia seeds oats peanut butter coconut oil cookie
Ingredients (2 1/4 dozen)
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1 1/2 tablespoons Carrington Farms Organic Chia Seeds
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/2 cup brown sugar
- 1/4 cup Carrington Farms Coconut Oil, room temperature
- 3/4 cup peanut butter
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips (optional)
Instructions
Preheat oven to 350° F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together oats, flour, chia seeds, baking powder, and salt; set aside.
Use a hand mixer to beat the coconut oil and sugar in a large bowl until the mixture is as creamy as you can get it. Add the peanut butter, eggs, and vanilla and beat again until light and fluffy.
Add the dry mixture and beat until just combined. Fold in the chocolate chips, if using.
Using a 1-tablespoon scoop, scoop the mixture onto the prepared baking sheets. Wet the tines of a fork and use it to gently flatten the cookies.
Slide into preheated oven and bake for 12 minutes; cookies should be slightly golden around the edges. Transfer cookies to a wire rack to finish cooling.
Products Featured in this post
Carrington Farms Organic Chia Seeds provide an abundant source of antioxidants and fiber. The perfect addition to cookies, Carrington Farms Organic Chia Seeds will not only provide you with a delicious taste but has the energy and vitality you need to get you through the holidays. These nutritious seeds are 100% organic and gluten-free, contain no cholesterol, sodium or sugars. MSRP $10.99 / 14oz and $22.99/ 32 oz. Available in select retailers and online at www.CarringtonFarms.com.Organic Unrefined Extra Virgin Coconut Oil: Carrington Farms Pure, unrefined, and cold-pressed coconut oil works well as a healthy and delicious replacement for butter or fat, when creating baked goods. Certified Organic and Non Trans Fats, Carrington Farms Organic Unrefined Extra Virgin Coconut Oil is perfect for healthy mid-high heat cooking up to 350 F. MSRP: :$7.99/12oz , $15.99/25oz, $26.99/54oz. Available in select retailers and online at www.CarringtonFarms.com.
I received complementary Carrington Farms products for the purpose of testing this recipe. I was not compensated for this post and all opinions are my own.
