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Breakfast chia cookies  18

Breakfast chia cookies

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Serving: 12
Time: 40 minutes
Difficulty: Easy


  • 2 tbsp Apple and Cinnamon Chia Bia milled chia seed
  • 6 tbsp water
  • 100g oats
  • 80g ground almonds
  • 30g pumpkin seeds
  • 30g pecan nuts, chopped
  • 20g unsweetened desiccated coconut
  • ½ tsp baking soda
  • Generous pinch of sea or rock salt
  • 60g peanut butter, smooth and drippy
  • 60ml olive oil
  • 100ml maple syrup


  1. Preheat your oven to 180C (350F).
  2. Mix together milled chia and water in a small bowl and set to one side until “eggy” in consistency.
  3. Add oats, ground almonds, pumpkin seeds, chopped pecans, coconut, baking soda and salt to a large bowl.
  4. Whisk together the peanut butter, olive oil and maple syrup in a jug.
  5. Add the chia “eggs” to the peanut butter mixture.
  6. Add the wet ingredients to the dry ingredients in the bowl. Mix well to coat and set to one side to thicken a little for five minutes.
  7. Scoop 11- 12 mounds of the mixture onto a large baking paper lined baking tray.
  8. Use your hands to shape the mounds into balls, then flatten them down to form nicely shaped cookies with smooth edges. The cookies will spread just a little while baking.
  9. Place a pecan nut on top of each if desired.
  10. If you find it difficult to shape the cookies, dampen your hands a little as you go as the mixture will be a little sticky, it should be!
  11. Bake in the preheated oven for 20 - 25 minutes; until dry on top and lightly browned.
  12. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool fully.
  13. Store cooled cookies in a sealed container for up to 4 days or freeze for up to one month.

Recipe courtesy of Chia Bia

For more tasty breakfast recipes, click here.