Chia Hemp Seed Oatmeal Cookies
Chia Hemp Seed Oatmeal Cookies have a healthy twist with the addition of chia, hemp seed, and multigrain flour.
The combination of chia and hemp seeds with multigrain flour add a nice crunch to these oatmeal cookies. These cookies have a great crunch to them, but yet, they are still soft and chewy. I have also made a gluten-free version of these cookies. These cookies were a big hit with my son’s University Track and Field team. They loved them as an after competition treat.
Tips for Perfect Chia Hemp Seed Oatmeal Cookies
- If you can’t find multigrain flour, whole grain, whole wheat or even all-purpose flour will work. The cookies just won’t have as much crunch to them.
- Some great additions to these cookies are dried cranberries, raisins, chocolate chips, nuts, cinnamon chips or any kind of dried fruit.
- Make sure butter is at room temperature.
- Used old fashioned oatmeal or large flake oatmeal, not the quick cook oats.
- A whisk works great to make sure all the dry ingredients are well combined.
- When combining dry ingredients to wet ingredients don’t over mix, mix only until just combined.
- A cookie scoop works great to make evenly sized cookies.
- These cookies freeze great in an air-tight container for up to 2 months.
- If you don’t want cookies to spread as much, chill the sheet of prepared cookie dough for 15-30 minutes before baking.
Chia Seeds are known as a superfood and are one of nature’s most perfect foods. Chia seeds contain highly concentrated amounts of essential fatty acids, omega-3, and omega-6, a vegetarian source of protein, dietary fiber, vitamins, minerals, and antioxidants.
Hemp Seeds have an ideal balance of omega-3 and omega-6, a complete source of protein, fiber, minerals, and vitamins. Truly one of nature’s superfoods.
All time favorite cookie recipes
These are some of my most loved cookie recipes that I make often!
Chia Hemp Seed Oatmeal Cookies
Ingredients
- 1 1/3 cup multigrain flour
- 1 1/2 cup oatmeal
- 3/4 cup coconut
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1/2 cup dark chocolate chips or raisins, dried cranberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (room temperature)
- 1 cup brown sugar
- 1 egg
- 1 vanilla bean (seeds scraped out) or 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF and line baking sheets with parchment paper.
- Whisk together flour, oatmeal, coconut, chia and hemp seed, baking powder, baking soda, chocolate chips and salt in bowl.
- In large mixing bowl beat butter and until smooth.
- Add brown sugar and vanilla, beat on medium-high speed until creamy.
- Add egg and combine well.
- Gradually add flour mixture into butter mixture on low speed. Batter will be thick, I usually finish off by hand mixing to ensure ingredients are well combined. Don't over mix.
- Use a cookie scoop to get cookies same size, placing dough about 3 inches apart. Flatten slightly with fork.
- Bake at 350 for 10-12 minutes or until lightly browned on edges.
Nutrition
If you love cookies be sure to check out more delicious cookies recipes like my Ultimate Chocolate Chip Cookie recipe.
Delicious recipe! I love finding new healthy alternatives for snacks that are also tasty.
I made some alterations based on what I had in the house and this is what I did. All I had was quick oats (didn’t seem to have an issue with that) and oat flour instead of whole wheat flour. I also halved the butter and brown sugar and supplemented with maple syrup. The last alteration I did was that I let the chia expand in water and oil before I mixed them in (always scared to injest non-expanded chia).
The downside of all my alterations was that it was a bit crumbly – although still had a gooey taste to it. I had to flip them over after 10 minutes and let them bake on the other side. But once they cooled they hardened more easily. In the end they tasted like homemade Aussie Bites. Thanks Laureen for the recipe, will definitely be a staple in my house from now on!
Great way to adapt the recipe.
Addictively delicious! Thank you for this outstanding recipe!
I’ve made these twice in 24 hours & they disappeared rapidly! I followed the recipe with some additional ingredients. I subbed 1 cup of white flour & 3/4 cup of wheat germ, ( I didn’t have multigrain). In addition 1/4 cup each of pumpkin, flax, sunflower seeds, a handful each of crushed walnuts & almonds. Yes, the batter was stiff, but the cookies baked up beautifully!
Before I embark on the third rendition, I have a question: if I were to sub 1/2 cup of honey for half of the brown sugar, how would this affect the outcome?
Hi Jodi, wow thanks for trying my recipe, love your adaptations. Honey definitely would not bake up like brown sugar. I haven’t never tried it, but I feel it would not be a good substitution.
These are excellent. I’ve shared your recipe in my Facebook feed and I now know I need to double the recipe next time and there will definitely be a next time
I have made these cookies four times – the first time I made them (at my niece’s house) they spread out and were thin and.a bit chewy – delicious. Back home I am on my third attempt and I am getting a fluffy / cakey cookie. Still good but the texture feels all wrong – what could I be doing wrong????
Hey Susan, lately it seems the quality of butter has changed (more water content in some than others), this could be a factor. Also the if the flour measurement is off a bit, it can change the texture. Try refrigerating them on the cookie sheet before baking. (about 10 minutes)