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.
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.
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.
Could I replace the butter for coconut oil?
Unfortunately no, coconut oil does not bake up like butter.
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.
SO easy to make! We made these tonight with chocolate chips and whole wheat flour. Will be adding them to my recipes for sure 🙂
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!
Thank you Brenda, pumpkin seeds are a great addition!
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!!!
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.
Can you use a whole wheat flour for this?
Yes whole wheat flour will work Ambur.
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
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.
it turned excellent even if i have 2 ingredients missing.
Wonderful Lori, thanks for taking the time to rate my recipe.
Can i use all purpose flour if i don’t have multi grain flour?
yes all purpose flour will work, Natalie
Could I sub the chai seeds with ground flax and if so would the amount be the same?
Absolutely, flax seeds are a great substitution.
I’ve made these gems a number of times. I don’t like coconut and don’t have hemp seed so omit those. Instead I’ve added pumpkin seeds, sunflower seeds, walnuts in various combinations. I’ve also used buckwheat flour and they all turned out great! Thanks for the recipe!
Some tasty alternatives Kim!
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)
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