There are two types of cookie lovers in this world: the crunchy cookie person and the chewy cookie person. I happen to fall into the second category.
With this recipe I combined my loves of nutty cashews, earthy cinnamon, sticky chia seeds, and sweet dates to create some amazing—and very chewy—cookies. If you’re in the mood for some delicious, healthy(ish) cookies this recipe is for you!
With only 8 ingredients* and 20 minutes, you can have these sweet treats on your table in no time!
Let’s bake some Cinnamon Chia Cookies!
Gluten free baking has been one of my favorite challenges over the years since I began eating gluten free. When gluten (in wheat flour) is removed from recipes, a key binder is also removed. This creates cardboard-textured and extra crumbly baked goods. I have found through much experiment that chia seeds make wonderful, natural, binders in gluten free baking.
The white chia seeds that I use in this recipe serve as a binder, but also add healthy fats, and allow for the recipe to remain vegan! Whip up these cookies for an easy week night treat or for a delicious addition for your next party.
I hope you love these cookies as much as I do! They are:
& so easy to make!
If you like this recipe you might also like my blackberry breakfast cookies, gluten free oatmeal chocolate chip cookies, plantain cookies, or my fudgy chocolate cookies.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Cinnamon Chia Cookies
- 1 cup raw cashews
- 1/2 cup oat flour
- 5 dates pitted
- 1/2 cup water + more as needed
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 2 Tbsp white chia seeds*
- coconut oil for greasing
- Preheat oven to 350 degrees F.
- In a food processor or blender, blend raw cashews and oat flour until a smooth flour forms.
- Add dates, water, cinnamon, vanilla, and salt. Blend until very smooth, if you batter forms a ball, simply add more water (in Tbsp amounts) until it is thick and creamy--but not runny.
- Add chia seeds and give the batter a quick whiz to thoroghly incorporate.
- Using a Tbsp measurement, drop balls onto lightly greased baking sheet. Gently flatten with spoon. Cookies will not expand much so do not worry about them being too close.
- Bake for 10-15 minutes or until edges are lightly browned and cookies are firm.
- Let cookies rest on cooling rack until ready to eat. Leftovers will keep in airtight container on counter for 3 days or in refrigerator for a week.