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.
Wow! These look delish! I’m going to try them tomorrow!
They are so good, and healthy, the chia and hemp seed fill you up so one all you want.
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?
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.
I made these cookies and they were delicious . I changed them a little.I added one cup almond flour instead of multigrain and half cup ground hemp seeds
Hi Judy, glad you enjoyed the recipe, excellent idea with using coconut oil.
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.
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!
Wondering what you omit in order to add the coconut oil?
Hi Debra, they are softer cookies, but not like a cake type cookie.
Hi!
These look so tasty! Except… I can’t use coconut. Any suggestions?
I have ground flax, but not sure..
Thanks!
Thanks!
Should I just replace it with more oats?
Hi Amy, I think you should be ok without adding extra oats, if you do I would just start with 1/4 cup
I like crunchy cookies. Anyway to tweak the recipe a little to make it crunchy instead of soft?
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.
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.
Thanks Linda, I can hardly wait to hear back on how you liked the recipe! Have a great day.
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
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.
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!
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.
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?
Hi Annette, you would use 1 teaspoon vanilla extract. Enjoy
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?
Hope you enjoy it Steph
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.
Thanks Beth for the info, glad you liked the recipe.
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!
You can leave out the coconut Carie, but they won’t be as chewy.
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.
I think oat flour is much heavier and could have resulted in the cookies being too crumbly. Another factor could have been overbaking.
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.
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.
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.
Terrific Candace, glad your boys enjoyed the cookies. I love cranberries in cookies especially mixed with chocolate chips.
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.
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!!
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.
Is the ingredient actually cooked oatmeal or old fashioned oats? Thanks!
Carrie that would be uncooked old fashioned oats
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.