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.
Chia Hemp Seed Oatmeal Cookies
Ingredients
- 1 â…“ cup multigrain flour
- 1 ½ cup oatmeal
- ¾ cup coconut
- ¼ cup chia seeds
- ¼ cup hemp seeds
- ½ cup dark chocolate chips or raisins, dried cranberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (room temperature)
- 1 cup brown sugar
- 1 egg
- 1 vanilla bean (seeds scraped out) or 1 teaspoon 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.
Clare Buchacher says
Wow! These look delish! I'm going to try them tomorrow!
Laureen says
They are so good, and healthy, the chia and hemp seed fill you up so one all you want.
Anonymous says
These look amazingly delicious and healthy at the same time, great snack for my kids after school.
Clare Buchacher says
Hi Laureen, I've made these a few times already, DELISH! I was wondering if you have any info on calorie count or nutritional value? Or how many the recipe is supposed to make?
Laureen says
Hi Clare, glad to know you enjoy these.I think I usually get around 20 large cookies from this recipe. I have no idea of the calorie count as the recipe I started with is probably 20 years old (oatmeal cookie recipe), then added the chia and hemp seeds. I think it still would be a fairly high calorie count due to the butter and sugar, but does contain the healthy benefit of the multigrain flour, chia & hemp.
Anonymous says
Yummy! I used spelt flour and they turned out great!!
Laureen says
Spelt flour, I will have to give that a try
Laureen says
Hailey, you could try 1/4 cup of applesauce or 1/4 cup well mashed banana. I'm going to give that a try as well. I have used flax before as well and love the taste.
Judy Whitelock says
Excellent! I used coconut oil (for healthy brain) and substituted the 1/3 cup of flour (I only had whole wheat) with ground flax seed and toasted wheat germ. My hubby wanted cranberries, walnuts AND 55% cacao choc chips. The coconut oil made the mixture a little difficult to handle until I found a tablespoon I could "pack" it in so I could get the cookie to stay together. They were fine once baked.
This made 67 2" cookies.
Laureen King says
Hi Judy, glad you enjoyed the recipe, excellent idea with using coconut oil.
Unknown says
Wondering what you omit in order to add the coconut oil?
TheFitHousewife says
These look great! I love chia seeds, they are such a little nutritional powerhouse! Thanks for sharing 🙂
Laureen King says
Thanks, I put chia and hemp seed on a lot of things, salads, peanut butter toast. Love it, great way to add some extra protein. I really enjoy your website.
Erin says
These cookies are awesome! I replaced 1/4 cup of the flour with hemp protein powder and they turned out great!
Laureen King says
That's great Erin, thanks for letting me know your adaptation of the recipe. Love when a recipe can be tweaked and still turns out awesome!
Debra says
are these soft or crispy cookies?
Laureen King says
Hi Debra, they are softer cookies, but not like a cake type cookie.
Amy C says
Hi!
These look so tasty! Except... I can't use coconut. Any suggestions?
I have ground flax, but not sure..
Thanks!
Amy C says
Thanks!
Should I just replace it with more oats?
Laureen King says
Hi Amy, I think you should be ok without adding extra oats, if you do I would just start with 1/4 cup
Mabel says
I like crunchy cookies. Anyway to tweak the recipe a little to make it crunchy instead of soft?
Laureen King says
Hey Mabel, I don't actually find these cookies too soft, the seeds and multigrain flour give a nice crunch, but if you like you can try baking them a bit longer or add a bit less butter.
Linda DuBos says
On a lot of recipe reviews questions are asked but never answered. You did an excellent job of answering each question. I just discovered your site and I'm so impressed. Today on a whim I purchased small packages of Hemp Seeds, Chia Seeds, and Ground Flax Seed and then went on a search to find out how to use them. Your recipe is so perfect and sounds wonderful. Guess what I'm going to be doing tomorrow. Thank you so much.
Laureen King says
Thanks Linda, I can hardly wait to hear back on how you liked the recipe! Have a great day.
Judy Clark says
Hi Laureen, your cookies look so appetizing. I'm preparing to make them and just have two questions. 1. Do you use sweetened or unsweetened coconut? 2. Should I use light or dark brown sugar? Thanks for your help and thanks for sharing your healthier cookie recipe. Judy
Laureen King says
Hi Judy, sorry I didn't back to you sooner, I'm away on vacation. I usually use unsweetened coconut, but sweetened will work fine as well. I use light brown sugar. Hope you enjoy the recipe.
Katie says
Hi Laureen,
Quick question...on the main page it calls for 3 2/3 cups of flour, but on the actual recipe page it calls for 1 1/3 cups of flour. Can you please clarify which one is correct? Thanks!
Laureen King says
Hi Katie, I'm not sure which main page you are talking about where it show 3 2/3 ?, but the recipe is 1 1/3 cup flour.
Annette says
This looks amazing and I will be trying it soon BUT quick question if I can not find a vanilla pod how much of the Vanilla extract would I use or do I need to add anything?
Laureen King says
Hi Annette, you would use 1 teaspoon vanilla extract. Enjoy
Yiana says
Hi Laureen,
These cookies look absolutely delightful! Ill definitely be making them this weekend. Its great to read other peoples suggestions as well in regards to their substitutions. I was wondering if you could answer for me .. besides adding more sweetness what is the role of sugar in baking products/these cookies? Could I substitute the sugar out with stevia -- in order to make it lower in calories?
Thanks heaps!
Laureen King says
Hi Yiana, I have never made these with a sugar substitute so I couldn't give you proper substitution measurements. You would have to do some experimenting.
Yiana says
Thank you for the prompt reply! and not to worry.. I always look forward to experimenting in the kitchen anyways.. and especially now that Australia has finally legalised hemp seeds for food consumption. Very exciting!
Steph says
Hi- fell upon this recipe and I cannot wait to try it! Thanks for sharing 🙂
Can you elaborate on the coconut ingredient? Like do you mean shredded coconut?
Laureen King says
Hope you enjoy it Steph
Beth says
Just a quick thanks for this recipe. Love love love the flavor. I ended up using organic whole wheat flour, unsweetened organic coconut and cranberries. I did calculate some of the nutritional info if anyone is interested. I also got 20 large cookies in one batch. Per cookie: 237 calories, 8 saturated fat, 27 carbs, 3 fiber, 15 sugar 3.5 protein. The texture was amazing thanks to the butter, chia, hemp, coconut and oatmeal. And they came out just a bit crisp around the edges but soft and chewy in the middle. So good!! Thanks again.
Laureen King says
Thanks Beth for the info, glad you liked the recipe.
Carie says
Can I leave the coconut out? Does it affect the consistency at all? Do I need to replace it with something? I’m looking forward to trying this recipe! I am hoping to make a bunch and freeze some. Thanks for the recipe!
Laureen King says
You can leave out the coconut Carie, but they won't be as chewy.
Lisa says
Made these yesterday and they taste amazing! I used dark chocolate chips and it was so tasty with the oatmeal base! Question though - they came out super crumbly. Like I can’t even pick up a cookie without it breaking into 18 pieces. Any idea why or how I fix?? I followed the recipe exactly and used oat flour.
Laureen King says
I think oat flour is much heavier and could have resulted in the cookies being too crumbly. Another factor could have been overbaking.
Johanna says
Not quite sure what happened... I followed the recipe exactly as is and my cookies turned out to be big dough balls. Using the ice cream scoop as it suggested, I put the dough on the cookie tray and then in the oven for 11 minutes... but they stayed as big scooped balls. They didn’t ‘drop’ or fall flat on the cookie sheet. So I gave them a bit of a squash with a spatula and put them in the oven for another minute or two but by now they were really dry and crumbly. Are we supposed to squish the balls flat with a fork? Oh well... a bit disappointing.
Laureen King says
Hi Johanna, yes indeed as per recipe instructions you should have flattened the dough down with fork before baking. Also was your butter soft before starting to mix.
Candace says
I just made these cookies with my three boys and we all loved them. It's a great way to get them to eat chia and hemp seeds. I'm going to make a batch for myself with cranberries. Thanks for sharing this amazing recipe.
Laureen King says
Terrific Candace, glad your boys enjoyed the cookies. I love cranberries in cookies especially mixed with chocolate chips.
norma mccoleman says
Id like to make these cookies as sugar free as possible so children can enjoy without sacrificing flavour...any ideas
Laureen King says
Hi Norma, I have only made these as is, but you could try with some type of sugar substitute like Stevia. There is some kind of bake and blend product they have with instructions for amounts of substituting.
Julie Sadler says
Absolutely delicious!
What a complete surprise when I made these.
First time ever using hemp hearts and I can't believe it took this recipe for me to try them.
Thank you so much for the wonderful recipe. They've quickly become one of our family's favorites!
Laureen King says
Thank you Julie, if you like hemp hearts be sure to also try my Fuel to go protein bars and Fuel to go Muffins.
Julie Sadler says
I'll most definitely give them a try Lauren!
Thanks for letting me know about them.
Fantastic stuff.
Chula Mia says
Same! I have fallen hard for these cookies. They are sweet without being overly sweet. When I bake them just right, they're crispy AND chewy. One batch makes 30 cookie balls, which allowed me to bake just a small portion for the week, and freeze the remaining pre-made balls. I froze three batches and baked them over a 4 month period. Each batch tasted fresh-made, and oh yeah, I love that these babies are packed with nutrition too.
Sally says
YUMMY! I used a combo of brown rice flour and whole wheat flour, stevia and br sugar, and coconut oil and butter. Delicate and delicious. These are so good I will let my kids eat them for breakfast tomorrow!
Laureen King says
Thanks Sally, some great substitutions you made!!
Sue says
This recipe sounds good. I would love to make it. I have all ingreduents except muti grain flour. I mught substitute that wirh almond flour
Also, what do you mean when u say coconut? Is this coconut flour or shredded coconut? Or oil?
Thank you!
Laureen King says
Hi Sue, I haven't tried with almond flour so can't answer that for you. I have used whole wheat and just regular flour successfully. Coconut is shredded coconut.
Carie says
Is the ingredient actually cooked oatmeal or old fashioned oats? Thanks!
Laureen King says
Carrie that would be uncooked old fashioned oats
Michelle says
I don't like coconut... what could I replace it with in the cookies? Would substituting it with extra oatmeal work?
Laureen King says
Hi Michelle, just leave the coconut out, remaining ingredients stay the same.
Kandy says
Is this sweetened coconut?
Laureen King says
Kandy I use unsweetened, but sweetened will work as well.
Angela Chan says
Looking forward to trying this out! Question: will it turn out if I substitute peanut butter for the butter?
Laureen King says
Hi Angela, I don't think peanut butter would substitute well as it bakes up differently than butter.
Mirna says
These cookies are amazing! My kids loved them. How many cookies on a serving? Is it 150kcals per cookie?
Laureen King says
Hi Mirna, the recipe make 30 cookies at 150 calories per cookie.
Bell says
Could I replace the butter for coconut oil?
Laureen King says
Unfortunately no, coconut oil does not bake up like butter.
Aviva says
Can i add peanut butter?
Laureen King says
Hi Aviva, no peanut butter would not work in this recipe.
Julie Sadler says
I'll most definitely give them a try Lauren!
Thanks for letting me know about them.
Fantastic stuff.
Dawn says
SO easy to make! We made these tonight with chocolate chips and whole wheat flour. Will be adding them to my recipes for sure 🙂
Brenda says
I have baked a multitude of cookies over the years, and I think these are the best cookies I have ever made! The only change I made was to add about 1/3 cup of pumpkin seeds and I included both cranberries and chocolate chips. Also baked four minutes longer. Absolutely wonderful. Thank you for this recipe!
Laureen King says
Thank you Brenda, pumpkin seeds are a great addition!
Hope Thiessen says
I'm beyond impressed with this recipe. I didn't have coconut and wanted to up the protein just a little so I tried using 1/8 ground chia, 1/8 white chia seeds in apple sauce (to soften them a little for my 5 year old). I added an extra ¼ cup hemp. I used mini chocolate chips and mini m&m's. My son and I just LOVE them. They're seriously fantastic and it's such a versatile recipe. Will be making on a regular basis FOR SURE. Thank you!!!
Sue says
I made this last night. I followed the exact recipe. Cookies turned out good but next time I’ll add oats instead of oatmeal to make it crunchier.
Ambur says
Can you use a whole wheat flour for this?
Laureen King says
Yes whole wheat flour will work Ambur.
Yuliana says
I made this substituting with coconut sugar and egg replacer cause my child is allergic to eggs and they turned out really delicious. Easy way to include healthy superfoods into our diet
Chloe says
I really enjoyed this crunchy, nutrient dense cookie! It's not earth-shattering but a great little super food cookie with some chocolate to entice the kids and is nice with coffee. Would make again. I didn't use raisins or cranberries but I think cranberries would really elevate this cookie.
Lori says
it turned excellent even if i have 2 ingredients missing.
Laureen King says
Wonderful Lori, thanks for taking the time to rate my recipe.
Natalie says
Can i use all purpose flour if i don't have multi grain flour?
Laureen King says
yes all purpose flour will work, Natalie