Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.
These hearty cookies are wonderful! This recipe makes about 12 cookies.
1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 cup all purpose flour
1 1/2 Tbsp Chia Seeds
1/4 cup butter, room temperature
1/2 cup brown sugar
3/4 cup peanut butter
1 teaspoon vanilla
1/2 cup dark or semisweet chocolate chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or use a non stick cookie sheet.
In a medium bowl, whisk together oats, baking powder, flour and chia seeds. Set aside.
In another bowl with an electric mixer, beat butter with sugar until creamy. Add peanut butter, eggs and vanilla and mix until incorporated. Slowly stir in the oat mixture to combine. Add chocolate and fold in.
Place heaping tablespoons of dough (I use a small ice cream scoop) onto the cookie sheet.
Bake for 12 minutes and cool before eating. Enjoy!