Chia Seed Cookies
These Chia seed cookies have just the right amount of sugar. They are buttery soft with a little crunch that melts in your mouth.
While I’m not a huge dessert fan, I rarely pass on a good cookie. I love a good sugar cookie and I love chia seeds, so this recipe checks all the boxes for me. I’m not going to pretend these are super “healthy” cookies as the cup of butter kind of interferes with that! But these are one of those cookies that I feel I can indulge a little and still get some great benefits from the chia seeds.
I have been a fan of chia seeds for a longtime, before they were as popular as they are today. Back then you had to go to a health good store, or online in order to find them. Now, you can find chia seeds in almost any grocery store. It was about 10-12 years ago that a friend recommended this book “Born to Run” by Christopher McDougall. I was just starting to get into distance running and was a sponge for learning about different healthy practices. This book introduced me (and so many others) to the world of chia seeds and long distant running. If you haven’t read this book, I highly recommend it!
Ingredients for Chia Seed Cookies
- Butter
- Sugar
- Orange peel, grated
- Orange Juice
- Vanilla extract – check out my Homemade Vanilla Extract recipe
- Eggs
- Flour
- Baking powder
- Salt
- Chia seeds
These are a bit thicker than normal cookies, similar to a shortbread, but with a soft, moist texture.
How to make Chia Seed Cookies
In a large mixing bowl, using a stand or handheld mixer, cream together the butter and sugar. Blend until light and fluffy. Add the vanilla, eggs, grated orange peel, and orange juice; beat until mixed together.
In a medium bowl, whisk together flour, baking powder, and salt.
Next add the dry ingredients gradually to the creamed mixture and mix until dough comes together. Stir in chia seeds.
Do not overwork the dough as this will make the cookies hard.
Shape the dough into long rolls about 2 inches in diameter; wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat the oven to 375 degrees
Remove the rolls from the refrigerator and cut into 1/4 inch slices. Or roll dough out and cut into shapes.
Arrange the slices on a cookie sheet.
Bake for 8 to 10 minutes, or until light golden brown.
Remove from the oven. Cool a few minutes (about 2-3 minutes), then transfer to wire rack to cool.
Enjoy!
FAQ’s
Chilling the dough – this helps to intensify the flavors and brings out the vanilla and orange tones, as well as the sugar. It also helps to hold the shape when cooking. This is crucial when making cut-out cookie shapes.
Chia Seed Benefits – Good course of Omega 3’s, antioxidants, protein, minerals, and fiber.
Can I freeze the dough – Yes! I do this a lot. You can freeze a roll for up to one month. Let defrost in the refrigerator, then slice and bake as directed above.
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Ingredients
- 1 cup butter, softened
- 1 ½ cups Sugar
- 1 ½ tsp Vanilla extract
- 2 Eggs
- 1 tsp Orange peel, grated
- 3 tbsp Orange juice
- 4 cups Flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Chia seeds
Instructions
- In a large mixing bowl, using a stand or handheld mixer, cream together the butter and sugar. Blend until light and fluffy. Add the vanilla, eggs, grated orange peel, and orange juice; beat until mixed together.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Next add the dry ingredients gradually to the creamed ingredients and mix until dough comes together. Stir in chia seeds.
- Shape the dough into long rolls about 2 inches in diameter; wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 375° F.
- Remove the rolls from the refrigerator and cut into 1/4 inch slices. Or roll dough out and cut into shapes.
- Arrange the slices on a cookie sheet.Bake for 8 to 10 minutes, or until light golden brown.
- Remove from the oven. Cool a few minutes (about 2-3 minutes), then transfer to wire rack to cool.Enjoy!
Nutrition
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