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.
SO easy to make! We made these tonight with chocolate chips and whole wheat flour. Will be adding them to my recipes for sure 🙂
Can i add peanut butter?
Hi Aviva, no peanut butter would not work in this recipe.
I’ll most definitely give them a try Lauren!
Thanks for letting me know about them.
Fantastic stuff.
Could I replace the butter for coconut oil?
Unfortunately no, coconut oil does not bake up like butter.
These cookies are amazing! My kids loved them. How many cookies on a serving? Is it 150kcals per cookie?
Hi Mirna, the recipe make 30 cookies at 150 calories per cookie.
Looking forward to trying this out! Question: will it turn out if I substitute peanut butter for the butter?
Hi Angela, I don’t think peanut butter would substitute well as it bakes up differently than butter.
I don’t like coconut… what could I replace it with in the cookies? Would substituting it with extra oatmeal work?
Hi Michelle, just leave the coconut out, remaining ingredients stay the same.
Is this sweetened coconut?
Kandy I use unsweetened, but sweetened will work as well.
Is the ingredient actually cooked oatmeal or old fashioned oats? Thanks!
Carrie that would be uncooked old fashioned oats
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!
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.
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!
Thanks Sally, some great substitutions you made!!
Id like to make these cookies as sugar free as possible so children can enjoy without sacrificing flavour…any ideas
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.
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!
Thank you Julie, if you like hemp hearts be sure to also try my Fuel to go protein bars and Fuel to go Muffins.
I’ll most definitely give them a try Lauren!
Thanks for letting me know about them.
Fantastic stuff.
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.