Blueberry Chia Cookies
Crunchy on the outside, soft and chewy in the middle, these Blueberry Chia Cookies are a delicious way to enjoy blueberries in a wholesome, easy-to-make cookie. Made with whole wheat flour, rolled oats, chia seeds and fresh blueberries, they're naturally sweetened with maple syrup and come together quickly
Ingredients
- 1 cup whole wheat flour
- 1½ cups old-fashioned rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon salt
- ½ cup melted coconut oil
- ½ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries rinsed and thoroughly dried
- 1 tablespoon all-purpose flour for tossing blueberries
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together whole wheat flour, oats, chia seeds, baking powder, cinnamon and salt.
- In a separate large bowl, whisk melted coconut oil and maple syrup. Add egg and vanilla and mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Gently toss blueberries with 1 tablespoon flour.
- Fold blueberries into the dough, being careful not to crush them.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies. Gently flatten if desired.
- Bake for 15–18 minutes, until edges are lightly golden and centers are set.
- Cool on the baking sheet for several minutes, then transfer to a wire rack.
Notes
Nutrition Information
Approximate nutrition per cookie, assuming 24 cookies per batch:| Nutrient | Per Cookie |
|---|---|
| Calories | ~111 kcal |
| Protein | ~1.8 g |
| Carbohydrates | ~13.2 g |
| Fiber | ~1.5 g |
| Fat | ~5.5 g |
| Sugar | ~7–8 g* |