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Chewy Chocolate Chia Cookies

I can’t believe I’m so late to the chia egg party. Like, really late. You may know that I’m currently animal egg free because Rob Yang said so, which has probably helped my gut but has made baking particularly challenging. I’ve gotten creative (here) but for the most part have felt hindered in the kitchen. Until now. I am obsessed with an almond butter cookie I get at a shop in Santa Monica and upon investigating I found out they use flax “egg,” which I can’t have.  Chia egg however is AOK.  So I decided to give the cookies a try with my own modifications, and the success I had with these babies inspired me to come up with more recipes which will be up soon. Behold the Chewy Chocolate Chia Cookie!

Nutritional Information: 

Yields: 6 cookies

Serving Size: 1 cookie

Calories: 280

Carbohydrates: 18.8g

Protein: 7.7g

Fat: 18.8g

Sugar: 11g

Fiber: 2.8g


+ 1 cup Almond Flour
+ 1/2 tsp baking powder
+ 1/2 tsp baking soda
+ 1tbsp chia seeds
+ 1 cup nut (or seed) butter
+ 1/2 cup maple syrup
+ 1 cup chocolate chips
+ 1tsp vanilla
+ 1/2ish tsp salt to taste - since the dough is vegan you can taste it and adjust salt according to your preference


1. Preheat oven to 350 fahrenheit

2. Mix chia with 3tbsp water and let sit for about 5 minutes to gelatinize (voila, chia egg!)

3. Mix flour, baking soda, baking powder and salt in bowl

4. In separate bowl, mix nut or seed butter, syrup, vanilla, and chia "egg" once gelatinized

5. Blend all ingredients together, adding chocolate chips last

6. Spoon onto baking sheet lined with parchment paper, top with more salt if you're anything like me and love an extra salty/sweet combo

7. Bake for about 15 minutes but honestly I didn't time it so you're going to have to check! They should be lightly browned and flat. Let cool for about 10 minutes.

8. Enjoy!