Oat & Chia Cookies

Oat and Chia Cookies
Oat and Chia Cookies

These Oat & Chia Cookies were actually a kitchen experiment gone wrong. I intended for them to come out thicker, but the result was a flat and thin cookie, crispy around the edges and slightly chewy in the middle. A happy result if you like them that way.

I’m normally more of a thick and chunky cookie girl, but I never throw anything out, so I crumbled them up to turn them into a granola-style rubble to sprinkle over smoothie bowls or serve with yoghurt. And they were actually pretty delicious that way.

I seriously cannot bring myself to throw anything out; even if it’s a total disaster I’ll find a way to eat it. Examples include dry-as-chalk pancakes eaten smothered with nut butter (not so bad) and brownies that refused to set eaten as ‘chocolate mousse with crunchy bits’ (crunchy bits being the overcooked edge pieces).

Anyway, on to the recipe. Give it a crack if you like thin, crispy cookies or make them to crumble over yoghurt or ice-cream.


Oat & Chia Cookies

Makes 10

Ingredients

  • 3 cups rolled oats
  • 2 x 20ml tablespoons chia seeds
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon baking powder
  • 1 x 20ml tablespoon mesquite powder (optional)
  • 1/2 cup extra virgin coconut oil, melted
  • 1/2 cup rice malt syrup
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat your oven to 180°C (fan-forced) and line a baking tray with baking paper.
  2. Process the oats in a food processor until they turn into a powder. Tip the powder into a mixing bowl and stir through the chia seeds, cinnamon, baking powder and mesquite powder (if using). Make a well in the centre and tip in the melted coconut oil, rice malt syrup and vanilla. Stir everything together until well combined.
  3. Roll the mixture into balls and press them onto the lined baking tray, leaving plenty of room between each cookie as they will spread out a lot while baking. You may need to bake them in two batches to leave enough room (unless you want to use a second baking tray).
  4. Bake the cookies in the preheated oven for about 10 minutes or until the edges start to brown.
  5. Store in an airtight container.

Notes:

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

You might also like my 5 Minute Raspberry Chia Jam.

10 COMMENTS

  1. I made these cookies last night & they were great! Except my cookies turned out thick & chunky like you intended! Haha. Maybe a difference in brands or ovens or something????? Anyway they’re perfect ?& so is your choc raspberry slice.

  2. Hi! The picture looks amazing! I just made these, but unfortunately it didn’t turn out thin, chewy, and crispy just how it looks. It turned out thick and chunky. What went wrong??

    • Hi Joy, sorry to hear yours turned out thick! It may have been the brand of oats, but as long as you process them into a fine powder and use the specified quantities coconut oil and rice malt syrup they should spread out while baking. Perhaps you could try adding a little extra coconut oil next time to loosen the mixture. x

  3. I love how real & honest you are. I love your recipes, too! I too find I have a hard time throwing anything out, and experimental failures often become version 2.0 I recently soaked wholegrain oats to make cookies (non soaked didn’t work so well) but they are kinda soggy to eat. Wondering about re-baking them?! Anyways keep doing what you’re doing. Love your work.

    • Thanks so much Rosamund 🙂 It can be tricky baking with soaked oats, but perhaps baking the cookies a little longer or adding some oat flour to absorb the excess moisture would help. x

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