If you're looking for a healthy, nut-free alternative to your regular peanut butter cookie, look no further than this snack-worthy version. Full of omega-3-rich chia seeds, protein-packed hemp seeds and chickpea flour, along with calcium-loaded sesame seeds and molasses, these cookies deliver a nutritional punch.
Simple, portable, and allergy-friendly, these are a winning treat to pack for the upcoming school season or work, or popping by the handful when you're on the go. There's no raw eggs, so feel free to skip the baking altogether for a raw energy bite instead!
Gluten-Free Peanut Butter & Chia Seed Cookies
Makes 45 Bite-Sized Cookies
- 1 Tbsp. chia seeds mixed with 1/4 cup water
- 1/4 cup coconut sugar
- 1/3 cup coconut oil, softened
- 1 banana, mashed
- 1 Tbsp. molasses
- 1 tsp. vanilla
- 1/4 cup sesame seeds
- 2 Tbsp. hemp seeds
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cardamom
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cup oats
- 3/4 cup chickpea flour
- 1/4 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
In a large bowl, cream the coconut sugar and coconut oil. Add the chia and water mixture, mashed banana, molasses and vanilla. Beat to combine.
Add the seeds, spices, baking soda, and salt; stir to combine. Mix in the chickpea flour, oats, and chocolate chips until fully incorporated.
Scoop out into bite-sized rounds (or larger). Roll into balls. Bake for 12 to 15 minutes.
Transfer to cooling a cooling rack, cool completely. Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 2 months.