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
Wow! These look delish! I'm going to try them tomorrow!
Laureen
They are so good, and healthy, the chia and hemp seed fill you up so one all you want.
Anonymous
These look amazingly delicious and healthy at the same time, great snack for my kids after school.
Clare Buchacher
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
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
Yummy! I used spelt flour and they turned out great!!
Laureen
Spelt flour, I will have to give that a try
Laureen
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
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
Hi Judy, glad you enjoyed the recipe, excellent idea with using coconut oil.
Unknown
Wondering what you omit in order to add the coconut oil?
TheFitHousewife
These look great! I love chia seeds, they are such a little nutritional powerhouse! Thanks for sharing 🙂
Laureen King
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
These cookies are awesome! I replaced 1/4 cup of the flour with hemp protein powder and they turned out great!
Laureen King
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
are these soft or crispy cookies?
Laureen King
Hi Debra, they are softer cookies, but not like a cake type cookie.
Amy C
Hi!
These look so tasty! Except... I can't use coconut. Any suggestions?
I have ground flax, but not sure..
Thanks!
Amy C
Thanks!
Should I just replace it with more oats?
Laureen King
Hi Amy, I think you should be ok without adding extra oats, if you do I would just start with 1/4 cup
Mabel
I like crunchy cookies. Anyway to tweak the recipe a little to make it crunchy instead of soft?
Laureen King
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
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
Thanks Linda, I can hardly wait to hear back on how you liked the recipe! Have a great day.
Judy Clark
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
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
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
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
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
Hi Annette, you would use 1 teaspoon vanilla extract. Enjoy
Yiana
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
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
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
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
Hope you enjoy it Steph
Beth
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
Thanks Beth for the info, glad you liked the recipe.
Carie
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
You can leave out the coconut Carie, but they won't be as chewy.
Lisa
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
I think oat flour is much heavier and could have resulted in the cookies being too crumbly. Another factor could have been overbaking.
Johanna
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
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.