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Home Crunchy chia – pindakaas koekjes

Recipes

This morning I woke up early — wide awake all on my own, with no desire to stay in bed a minute longer. I started rummaging through my kitchen cupboards to figure out a nice breakfast, and realized I had almost everything on hand to make Rens Kroes's chia cookies =D The original recipe calls for almond butter, but I went with peanut butter instead. Just as delicious! And let's be honest — peanut butter cookies are always a winner. I made the oat flour myself by blitzing rolled oats in a small food processor.

The great thing about this recipe is that you can mix and match with your favourite nut butter and flour. Next time I'm going to try these with almond butter and coconut flour!

Recipe

Crunchy chia peanut butter cookies

These crunchy chia peanut butter cookies come together quickly, have a satisfying snap, and can easily be made naturally gluten-free. Perfect as a healthy snack for kids and grown-ups alike.

Course	Snack
Kitchen	International
Servings	10-14

Preparation time

Preparation time	20 min
Time in oven	10 min
Total	45 min

Equipment

2 mixing bowls
baking tray lined with parchment paper

Ingredients

1 tablespoon chia seeds
80 g oat flour, or another flour of your choice
100 g coconut blossom sugar
1 teaspoon baking soda
1 tablespoon lemon juice
250 g peanut butter (almond butter or mixed nut butter also work well)

Crunchy chia peanut butter cookies

1. Preheat the oven to 200°C.

2. Soak the chia seeds in three tablespoons of water for 15 minutes. Meanwhile, mix the flour, sugar, and baking soda together in a bowl.

3. Once the water has been absorbed, add the chia seeds along with the lemon juice to the peanut butter in a separate bowl. Stir well, then combine with the remaining ingredients.

4. Knead the mixture with your hands until it comes together into a ball.

5. Pinch off a piece of dough, roll it into a ball between your palms, then press it flat onto the lined baking tray. Repeat until all the dough is used up, then bake for 10 minutes.

You can make the cookies as large or small as you like — that'll determine how many you end up with. I got about 14 out of this batch.

Let the cookies cool and enjoy!

Cooking mode Prevents your screen from going to sleep

This recipe makes about 14 cookies, but you can make them as large or small as you like. The smaller the cookies, the more you'll get out of the dough.

Once cooled, store the cookies in an airtight container. They'll stay crisp for several days and make a quick, nourishing snack.

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