Almond chia oat cookies

These vegan cookies use chia seeds instead of eggs and almond milk instead of dairy. They are simple to make and a great cookies to make with kids. And as always, no eggs means you can lick the bowl with no fear.

I only made 8 of these cookies because I used the rest of the dough as a base for another dessert.  One bite and I knew I should have made more.  Needless to say there are no leftovers, and my son is requesting I make more tomorrow.

Almond chia oat cookies


1 cup large flake rolled oats
1 cup whole wheat flour
1/2 cup cane sugar

1/4 teaspoon baking soda
1 Tablespoon chia seeds
1 teaspoon cinnamon
1/8 teaspoon sea salt

1 cup unsweetened almond milk
2 Tablespoons vegetable oil
1 Tablespoon vanilla extract

1/4 cup mini chocolate chips

To do:

Preheat oven to 350 degrees F

In a large bowl, stir to combine all the dry ingredients, mix in the liquid ingredients and then add the chocolate chips.  The dough has a lot of liquid from the almond milk so it is more like batter.  The result is a cookie that is crisp on the bottom and edges, yet soft and chewy in the middle.

Use a spoon to gently scoop the dough onto a cookie sheet lined with parchment paper.  Bake for 10-15 minutes or until the edges are golden brown.

Makes 18-20 cookies.


Plate of almond chia cookies

4 comments… add one
  • Oh yum. I’d love to know what the other desert is too!

    • Steph

      Thanks my favorite Bettie 😉 I will let you know when I post it!

  • I like the way you can just use the chia seeds in this recipe without having to do anything with them first. That does make it really simple!
    Sandra recently posted…pomegranate passionMy Profile

    • Steph

      Thanks Sandra! I am so glad you said that! I tried soaking them first a couple of times but didn’t notice much difference, especially for cookies. I love to use ground white chia seeds the best as they really work well as an egg replacement.

Leave a Comment

CommentLuv badge