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Chocolate Chia Crunch Cookies

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Growing up, I lived on sweets. As I got older and IBS and an intolerance to fructose and sugars developed, I had to create alternatives to satisfy my sweet tooth. These chocolate cookies are easy to make and only contain a few ingredients. Packed with super-foods, these cookies are healthy enough for a morning snack but naturally sweet and chocolatey enough for an after dinner dessert! You do not have to feel guilty about eating a few at a time! You will actually feel healthier and energized!

Further Food Commentary:

Oh how I love healthy indulgences! Although these cookies may be similar in calorie content to traditional cookies, the ingredients are superior in that they are wholesome, natural and nutritious. Unlike traditional cookies, these cookies offer more protein and fiber thanks to the chia seeds, oat flour and nuts. The chia seeds add antioxidants and trace minerals, while the dates add a perfect hint of natural sweetness. These cookies are truly energizing!

By Nicole Hallissey, RD, CDN
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Chocolate Chia Crunch Cookies

Stars ( Reviews)

  • Prep Time:20 mins
  • Cook Time:10-13 mins
  • Servings: 12

Ingredients

1 cup oat flour (or grind rolled oats in food processor until flour consistency)

1 cup roasted & salted almonds

1 cup walnuts

⅓ cup honey or maple syrup

2 teaspoons vanilla extract

3 tablespoons chia seeds

¼ cup cacao powder

2 tablespoons coconut oil

2 tablespoons shredded coconut (optional)

8 medjool dates (pitted)

⅓ cup water

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add nuts to oat flour and blend until flour consistency is reached in a food processor or blender.
  3. Add the sweetener of choice, vanilla, chia seeds, cacao powder, coconut oil, and optional shredded coconut. Pulse until combined.
  4. Add dates one at a time while the food processor is on.
  5. Add the water and blend until a sticky dough is formed (optional for extra crunch, chop almonds and fold them into the batter).
  6. Line a baking sheet with parchment paper and grease the cookie sheet with coconut oil.
  7. Roll the dough into 1 tbsp sized balls and place on the cookie sheet.
  8. Flatten the balls and bake for 10-13 minutes.

 

Note: you want the cookies to be fudge-like/dense in the middle but crispy on the outside. Allow them to cool for a few minutes and then enjoy. Will last for about 1-2 weeks.

Preheat the oven to 350 degrees F. Add nuts to oat flour and blend until flour consistency is reached in a food processor or blender. Add the sweetener of choice, vanilla, chia seeds, cacao powder, coconut oil, and optional shredded coconut. Pulse until combined. Add dates one at a time while the food processor is on. Add the water and blend until a sticky dough is formed (optional for extra crunch, chop almonds and fold them into the batter). Line a baking sheet with parchment paper and grease the cookie sheet with coconut oil. Roll the dough into 1 tbsp sized balls and place on the cookie sheet. Flatten the balls and bake for 10-13 minutes.   Note: you want the cookies to be fudge-like/dense in the middle but crispy on the outside. Allow them to cool for a few minutes and then enjoy. Will last for about 1-2 weeks.

Nutrition Information

Per Serving:  Calories: 280; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 39mg; Potassium: 239mg; Carbohydrate: 32g; Fiber: 6g; Sugar: 19g; Protein: 7g

Nutrition Bonus:   Iron: 10%

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Blair Flynn Health Expert

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10 thoughts on “Chocolate Chia Crunch Cookies

  1. Ale Zozos

    Delicious, made these yesterday. I do lack a food processor so the nuts were only blended as much as I could crush them by hand. They still turned our great, and will be my breakfast all week!

    Reply
  2. Helen

    You provide nutritional information per serving, but what IS a serving? One cookie? Two? I find that this is a common problem on this site. I love Further Food, but I’m diabetic and I must count carbs carefully, so having nutritional info isn’t enough — I also need to know what one serving equals. Thanks.

    Reply
    1. furtherfood

      Helen-
      We love that love Further Food and love more that you’re giving us valuable feedback!

      A couple of thoughts:
      1. Our recipes are submitted by contributors and we always ask them for how servings a recipe makes (which you can find listed above the ingredients list). However, if they don’t state specific measurement for uniform cookie size (for instance, use 2 tablespoons of dough…) we can’t put a value on the number of cookies, because the size may vary in your own kitchen. For this recipe, there are 12 servings, so our serving size is 1/12 of the total batch. If you make 24 cookies, a serving would be two, but if you yield 12 cookies, it’s only one cookie. IF you have an idea of how we can make this process better please do tell us.

      2. It would be SUPER helpful if YOU could make this recipe and comment here how many cookies you made from the recipe! and how big they were! =)

      Happy Baking!
      -The Further Team

      Reply
    2. Blair Flynn

      Hi Helen

      The recipe that I supplied further food with made 12 cookies. They were large and having 1 at a time I thought was plenty. I scooped roughly a heaping table sized cookie- if you do that size they will be thin and crispy but if you do about two tablespoon scoops you will have. Cookie that is thin on outside and soft in middle. Then you can use the calculations below that further food deacribed. Hope this helps!!!

      Reply

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