Coconut and Oat Chocolate Chip Cookies with Chia Seeds

The October starting already? Feels like just yesterday it was summer and now they’re suddenly showing snowflake figures in the weather forecast! Well, at least this cat-and-dog weather is the perfect excuse for multiple hours spent on baking and cooking, wrapping up in blankets with a cup of hot chocolate, green tea or coffee and reading books or watching movies… the autumn dreams.

Not sure if it’s the cold and rainy weather making me consume a ‘couple’ more cups of these hot drinks in a day than I usually do. Which brings me back to these cookies. This recipe came up from the urge to have a little something to dunk in my huge tea cup and not just anything, but the kind of treat with a little bit better nutritional values. 😉


These vegan and gluten free cookies are made of the magical blend of healthy fiber-packed oats and coconut, chia seeds with a healthy portion of omega-3s, not to mention the proven health benefits of the cold-pressed virgin coconut oil and the antioxidant rich dark chocolate, meaning chocolate and these cookies are actually super good for you. But of course if you wish, you can always substitute the chocolate chips for something like dried fruits and/or nuts as well – that’s the best part of this recipe. 🙂

Here’s what you need:
(makes approx. 10-12 cookies)

1 cup oat flour
½ cup desiccated coconut
1 tbsp chia seeds
pinch of sea salt
3 tbsp coconut oil
2 tbsp agave nectar or maple syrup
1 tsp pure vanilla extract
8 tbsp water
½ cup non-dairy gluten free dark chocolate chips

Here’s how to do it:

  1. Preheat the oven to 190°C and line a baking tray with parchment paper.
  2. In a large bowl combine all the dry ingredients, stir well.
  3. Add the chocolate chips, melted coconut oil, agave nectar/maple syrup, vanilla extract and water, and stir well to form a dough.
  4. Form the dough into 10-12 even sized balls and flatten until 1 – 1 ½ cm thick (depending on how thick you like your cookies) and place onto baking tray. Bake in the oven for about 20-25 minutes or until golden and crispy. Remove from the oven and let cool a bit (the cookies will harden as they cool off). Serve with a cup of coffee or a tall glass of creamy almond milk, and enjoy!


Lots of love and happiness to your October! 🙂

x Ella



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