Vegan Chia Chocolate Chip Cookies

I'm convinced that chia seeds are magical! Although you can't taste them in the recipe, they are an integral part, as their super amazing gel powers bind these yummy cookies together.

Makes About 12 Cookies

1 1/4 C. Flour (I've been subbing half of the flour with whole wheat and the cookies still taste great!)
1/3 C. Virgin Coconut Oil
1/2 C. Brown Sugar
1/4 C. Turbinado or Granulated Sugar
1/4 Tsp. Baking Soda
1/3 C. Water
2 Tbsp. Chia Seeds
1 Tsp. Vanilla (Be sure to check the label to make sure it doesn't contain glycerin!)
1 C. Vegan Chocolate Chips (if you can't find vegan chips, check for dark chocolate chips. Often times they won't contain any dairy)
Pinch of Salt

Preheat the oven to 375. Grind up the chia seeds in a coffee grinder, or (my favorite option of course!) in a Magic Bullet. Mix the chia seeds with the water and let stand for at least 5 minutes. When the chia seeds are combined with water they create an amazing gel that works great as an egg substitute. With a mixer, beat together the virgin coconut oil, sugars, and baking soda until well combined. Add in the chia gel and vanilla and mix again until combined. Add in the chocolate chips, pinch of salt, and flour and mix together on low until combined. Pinch off about 2 tbsp. of dough and roll into a ball. The cookies don't really spread out, so flatten the ball until it is about 1/2 " thick and place it on an ungreased cookie sheet. Repeat until the cookie sheet is filled. Bake until golden brown around the edges, about 8-10 minutes. Try really hard not to burn your mouth when you bite into that right outta the oven, scorchin' hot, cookie. 


  1. These sound great -- and innovative! I have a question, though: do the chia seeds really need to be ground? I have always read and heard that chia seeds, unlike flax seeds, do not need to be ground to use and the "gel" definitely forms even without grinding them. I'm curious since I don't currently have a coffee grinder. Thanks!

  2. No chia seeds do not need to be ground to make the gel - I use a 1:2 ratio of chia to water. The gel keeps for 2 weeks easily in the refrigerator - add to everything to give you more fiber and protein, but remember to hydrate yourself since chia attaches to our body's water. Always wait 10 -20 min if you add chia to drinking water or shake so that the chia has gelled since that is really how we absorb the nutrition from it. I use chia to make salad dressings, in shakes, non-dairy ice cream, sauces, gravies, etc. - hope this helaps

  3. That's right! There's no need to grind the seeds. I just like the way they are spread throughout the cookies as pieces, rather than whole seeds, but either way would work. :)

  4. Thanks Kathleen for the amazing recipe. These are the best cookies myself and my family have ever eaten. Butter is so overrated!

  5. I thought this was a great recipe! So thanks! My family however didn't like it :( they said it taste like flour.. But I have an idea! Next time I wont use flour I will simply use oatmeal and do an oatmeal raisin cookie! I love the idea of a completely healthy cookie!

    1. send your recipe sounds great....oatmeal is the besst!

  6. Bummer that your family didn't like them! I think that oatmeal cookies would be amazing! Let me know how they turn out. I'd love to add the variation to the site. :) happy eating!

  7. I have a dairy free son and an egg free daughter--they love these! Thanks!


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