Thursday, June 7, 2012

Peanut Butter Chia Seed Cookies

Let me introduce you to my newest little friends - chia seeds. And because I know you're wondering, yes, chia as in the pet. Not only can these little seeds grow a lush head of green hair, but they also are considered a superfood, high in fiber, protein and omega-3s. One of the most versatile seeds of its kind, chia seeds can be used in baked goods, drinks or puddings or used to add a crunch to salads. When added to liquids, chia seeds can expand to 10x their size and have a gelatinous texture, almost like tapioca. Since they're said to be most nutritious in their gel form, I've been adding chia seeds to my greek yogurt for some added nutrition, or to a class of orange juice.

If you're skeptical about letting the seeds gel, these cookies are the perfect way to gradually introduce chia seeds into your diet. Packed with rolled oats, chunks of peanuts, chia seeds and chocolate chips, they might remind you of a no-bake cookie (though they are indeed baked). They're sweet and filling and perfect for a mid-afternoon snack.

Peanut Butter Chia Seed Cookies
from Yummy Mummy

1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 cup all purpose or gluten-free flour
1 1/2 tablespoons chia seeds
1/4 cup butter, room temperature
1/2 cup brown sugar
3/4 cup peanut butter (I used crunchy for added texture)
2 eggs
1 teaspoon vanilla

1/2 cup dark or semisweet chocolate chunks or chips Preheat oven to 350. Line two baking sheets with parchment paper.

In a medium sized bowl, combine oats, baking powder, flour and chia seeds. Using an electric mixer, cream butter and brown sugar. Gradually add the peanut butter, eggs and vanilla and mix until combined. Slowly add the dry ingredients and mix until combined. Stir in the chocolate chips.

Scoop the cookies onto the baking sheets using a medium sized cookie scoop. Bake 10-12 minutes. Cool on the pan for 5 minutes before transferring the cookies to a cooling rack.

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