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Peanut Butter Oatmeal Chocolate Chip Cookies with Chia Seeds

February 5, 2012

You might ask “Chia seeds in cookies” ? and I’d say “yup, really good and really good for you”. I love these tiny seeds, their snappy pop and the great health boost they provide. I add them to banana pancakes and bowls of granola. Unlike flax seeds that must be ground to release all their goodness, chia seeds are eaten whole. I added them to this recipe a friend at work had posted on Facebook. I changed the recipe quite a bit and while I liked the original, this one is much healthier. Grinding oats is easy and I often replace some flour in recipes with it. Adding Rice Krispies cereal lightens these cookies and extends the batter a bit. If you don’t have chia seeds the recipe works just fine without them and you don’t have to grind the oats, just make sure to use a full cup of flour and lower the whole oats to half a cup. I find this to be a great combo cookie taking the best of traditional peanut butter, oatmeal and chocolate chip cookies all packed into one. Adding the tiny but mighty chia seeds just ups the nutritional ante.













Peanut Butter Oatmeal Chocolate Chip Chia Seed Cookies


Makes 36 cookies

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup crunchy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats (1/2 ground to flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup Rice Krispies cereal
  • 1/2 cup shaved dark chocolate or semisweet mini chocolate chips
  • 1/4 cup chia seeds

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl or stand mixer cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Grind half the oatmeal in a spice grinder until flour like. Combine the ground oats with whole wheat flour, baking soda and salt; blend into the batter until just moistened. Mix in the whole oats, rice krispy cereal, chia seeds and shaved chocolate until evenly distributed. Using a cookie scoop or teaspoon, drop on lightly greased cookie sheets. I like to press them down with a flat bottomed cup dipped in sugar. Cookie in photo below on bottom left has not been pressed down. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Cool on cookie sheets for about 5 minutes before transferring to newspaper to cool.

2 Comments leave one →
  1. July 10, 2013 6:06 am

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    • September 18, 2013 11:18 am

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