Flourless, Nut Butter, Chocolate Chip Cookies with Salba-Chia Seeds (Vegan and Gluten Free options)

by Courtney Sirotin on July 9, 2013

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I’ve got another entry for the Healthy But My Kid Doesn’t Know It bake-off! This time it’s a nut butter (peanut, almond, etc.) chocolate chip cookie secretly spiked with salba-chia seeds and ground oatmeal.

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I used a “salba-chia seed egg” in place of one of the real eggs in this recipe and not only did the salba-chia egg do the job of binding and rising the cookie, it also added a subtle, nutty, little pop of a crunch. (Don’t worry, I’ll explain what the heck a “salba-chia seed egg” is in a minute.)

I soaked the salba-chia seeds for a long time to get rid of most of the crunch because Dylan is skeptical of too much texture in his cookies. That’s also why I grind the oats in this recipe; it makes for a smoother cookie. If, however, even a subtle pop of a crunch is too much for your picky eater, you can get rid of the texture of the seeds completely by grinding them before making the egg.

For the record, if you use two salba-chia seed eggs in place of both of the real eggs in this recipe and buy dairy-free chocolate chips the cookies will be vegan. And if you buy gluten free oats you can make them gluten free too!

Now, onto the salba-chia seed egg…

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I buy these seeds in the natural section of my grocery store (they are also available online here .)

Salba-chia seeds offer all the benefits of chia and flax seeds plus more. They are high in omega-3, fiber, protein, antioxidants, and other essential nutrients. They have no flavor at all, but offer texture instead. I try to sneak them into as many things Dylan eats as I can but I have the most success with cookies because they make the most sense there. Dylan’s only three but he’s managed to figure out that salba-chia seeds don’t take the place of rainbow sprinkles on his ice cream.

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Salba-chia eggs are made the same way as flax and chia eggs. You take one tablespoon of the seeds (ground up if using flax, whole is fine for salba and/or chia) and add them to a small glass or bowl. Pour three tablespoons of water on top of the seeds and let them soak for 15 minutes. In that time the exterior of the seed will soften and the water will become a gel. The whole concoction (seeds, gel and all) can be used in place of an egg in just about any baking recipe. You can double this recipe to make two salba-chia seed eggs, but I only used one for this recipe.

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I encourage you to try this recipe because it’s really is good and good for you. There’s no flour but there is oatmeal, which has lots of fiber. There’s no butter, but there is nut butter, which is a heart-healthy fat. And of course you’ve got those powerhouse salba-chia seeds and all the good nutrition they have to offer. You can use any nut butter as well! I made one batch with creamy peanut butter and another with almond butter and they ended up looking and tasting practically identical. Pick your own adventure.

Flourless, Nut Butter, Chocolate Chip Cookies with Salba Seeds (Vegan and Gluten Free options)


  • 1 cup creamy nut butter of choice (I’ve used peanut butter, almond butter and a combination of the two.)
  • ⅔ cups dark brown sugar
  • 2 eggs* (Real eggs or salba-chia seed eggs. *See the salba-chia seed egg recipe above.)
  • 1½ teaspoons vanilla extract
  • ⅔ cups rolled oats, coarsely ground in a food processor (gluten-free optional)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ⅔ cups chocolate chips (I used a mix or dark chocolate, semi sweet and mini-chips because I had all on hand, but any chocolate chip will work well. Remember to buy dairy-free chocolate chips if you want these to be vegan.).


Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Mix (by hand) the eggs, nut butter, dark brown sugar and vanilla extract in a small bowl. In another, larger bowl, add the ground oats, baking soda and salt and whisk them with a fork.

Add the wet to the dry and mix to fully combine. Fold in the chocolate chips at the end.

Roll 1-2 tablespoons worth of dough into balls and flatten with your hand, creating a small disc. Place the discs on the cookie sheet, about two inches apart, and bake for 9-12 minutes. Remove from the oven and allow to cool on the cookie sheet for a couple of minutes, then transfer to a wire rack or paper towels to continue cooling.

Store covered at room temperature or in the refrigerator. Enjoy!

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FYI – These make great breakfast cookies! They also freeze beautifully. Since there are only three of us, sometimes I bake half of the recipe and freeze the rest. Just form the cookie dough into a log and wrap it tightly in plastic wrap (like in the picture below). When you are ready to cook them, slice frozen discs off the log and bake them on a cookie sheet as instructed above. They may need an extra minute or so.

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