I couldn’t resist coming up with one more recipe for the chia seed contest. And since I love to bake, I created these fabulous chocolate chip oatmeal peanut butter cookies with chia seeds. Made with so many things I love. I cut down on the sugar and used honey to help soften the chia seeds.
You remember that chia seeds are the newest superfood, right? Packed with Omega-3′s and fiber and designed to expand in our stomachs to make strange looking pets.
No, that’s not right. No green plant matter will grow out of your nose and ears. Chia just expands in our stomachs to keep us full longer. This means you will only want to eat 6 of these at a time instead of ten.
So far, I have run them by Karen and Hal,two trusted neighbors; my mail carrier,Cindy; a six-year-old buddy named Isaac; Mark, Isaac’s dad; and of course, my hubby Ken.
Zoe-the-dog really wanted to help with the taste tests, but I forgot to make one without the chocolate, so no-go. But the others were all very enthusiastic. See what you think:
This is an original recipe from my kitchen. It makes about 2 ½ dozen cookies.
The cookies are gluten-free without using any specialty ingredients, so are affordable for most.
Ingredients for Chia Chippers
½ cup butter (1 stick) at room temperature
1/3 cup honey
1/3 cup brown sugar
½ cup peanut butter
2 TBS chia seeds
1 tsp vanilla extract
1 tsp baking soda
2 ½ cups quick oats
1 ¼ cups chocolate chips
Preheat the oven to 350 degrees F.
Place the egg, butter, honey and brown sugar into a large bowl and mix until well blended.
Add the peanut butter, chia seeds and vanilla and continue to stir.
Mix in the baking soda and oats and stir until blended.
Stir in the chocolate chips.
Drop by tablespoons onto an ungreased baking sheet. Then gently pat down the dough with a fork or spatula.
Bake 8 – 9 minutes or until lightly browned.
If you like your cookies crisp leave in oven another minute or two.