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Hazelnut Chia Cookies

Hazelnut Chia Cookies

It has been since Christmas since my last cookie recipe. And those were not crunchy cookies, but raw pistachio bites. I wanted to make healthy vegan baked cookies to enjoy with my cup of tea. However, I was experimenting a bit because I didn’t feel like using the same ingredients that you always find in healthy vegan cookie recipes. So after playing around in the kitchen (and after two not so great recipes) I managed  to make these delicious hazelnut chia cookies.

Hazelnut Chia Cookies

So if you want to make healthy vegan cookies, but you don’t want to use Medjool dates, raw cacao powder, bananas and/or oatmeal……again. This recipe is for you!

These cookies are sweet, crunchy and at the same time a little bit sticky on the inside. Because they are not too sweet and full with healthy fats you will probably have enough after one or two cookies. So if you want to make cookies that will leave you satiated, you have to try these crunchy hazelnut chia cookies. I love this recipe for that! With these cookies I have a perfect snack for days at any time of the day.

If you give this recipe a try, please let me know on social media with #thegreencreator so I can can easily find your picture.

Hazelnut Chia Cookies

5.0 from 1 reviews
Hazelnut Chia Cookies
 
Prep time
Cook time
Total time
 
Delicious healthy vegan cookies with hazelnuts and chia seeds. Vegan cookies without the use of any Medjool dates, raw cacao powder, bananas or oatmeal as you will normally find in healthy plant based recipes. These cookies are filling, crunchy, have a little hint of sweetness and are gooey on the inside.
Author:
Recipe type: cookies, snack, dessert, dairyfree, sugarfree, glutenfree
Cuisine: vegan, paleo, healthy, plantbased
Serves: 14 cookies
Ingredients
  • 1,5 cups (185 g) hazelnuts
  • 2 tablespoons chia seeds
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla powder
  • ½ teaspoon Celtic or Himalayan sea salt
  • ¾ cup (80 g) raisins
  • ½ teaspoon baking powder
  • 2 big tablespoons (30 g) coconut oil
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon raw flaxseed or flaxseed meal and 2½ tablespoon water (once this has thickened it is also referred to as a vegan flax seeds egg)
  • Add flax seeds and water to a little bowl and stir. Let rest for 5 minutes to thicken.
Instructions
  1. Preheat your oven to 350°F (180°) Line a baking sheet with parchment paper. Blend all the ingredients expect for the ''flaxseed egg'' in the food processor and mix until smooth. Add the ''flaxseed egg'' and mix shortly again. Spoon about 1 tablespoon of batter per cookie onto the prepared baking sheet. Flatten the cookies a bit with the palm of your hand or the back of a (wet) spoon. Bake for about 20 to 30 minutes until the edges are just starting to brown. Let the cookies cool before you enjoy.

photos by the green creator (c) (copyright)

 

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2 Comments

  • Reply
    Jytte
    October 25, 2016 at 12:05 pm

    Made these last week and YUM they are good! Unfortunately they were gone in 3 days (I really tried my best). Making a new batch is on today’s To Do list 😀

    • Reply
      Bianca
      October 25, 2016 at 4:34 pm

      Hi Jytte,

      That’s also my problem with these cookies 🙂 hihi

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