I woke up early on Sunday and I was going to make my Vegan PrOATein balls again to take with my to my Reiki Master Initiation Ceremony but I realized I didn’t have all the ingredients so I decided very spontaneously to make something else instead. Using many of the same ingredients, I decided to bake something and as I shuffled through my cupboards and fridge, I had a little experiment in my kitchen. This was the result…

What are they? I guess I’ll call them ‘Chewy Chia & Carob Chip Coconut Oatmeal Cookies’ (yes, that’s a mouthful, but so are the cookies so the name is actually very appropriate) and I’m sticking with it.

Prep Cook Ready in Servings
45 min 20 min 1 h 5 min 55 approx



3 cup Bob’s Red Mill Gluten Free Quick Cooking Oatmeal
1 cup Coconut flour
1 cup Coconut, shredded, unsweetened
1 tsp Baking soda
3 tsp Vanilla bean powder
1/3 cup Peanut butter, natural (sugar free)
1/2 tbsp Peanuts (chopped)
3/4 cup Almond milk, unsweetened, Blue Diamond
1/2 tbsp Cinnamon
1/4 cup Chia seeds
3/4 cup Water ((water or other base liquid))
1/2 cup Apple sauce, unsweetened (suggested amount for sweetness and texture, add to your liking)
1 tbsp Coconut oil
1 cup Carob chocolate chips




1. Preheat oven to 350

1. In a separate bowl, mix chia and water (or any other liquid you want to use to create as a base flavour like coffee for example) and stir well so liquid and chia are evenly distributed and free from clumps. Cover and let sit for at least 10 min.

2. Set 1/2 of the oatmeal portion aside and mix remaining dry ingredients in a large mixing bowl. Add peanut butter and begin to mix dry ingredients, gradually adding more oatmeal as the mixture begins to become more moist. Add almond milk slowly to add extra moisture to the mix. Add apple sauce to the mix as well, it also helps add moisture to the batter but acts as a sweetening agent too.

3. Add soaked chia seeds and slowly add oatmeal, mixing thoroughly with spoon or hands. Continue to add more almond milk, apple sauce or water or base flavour as needed to achieve desired cookie dough texture after mixing all ingredients together.

4. Using coconut oil or a liner to coat the baking sheet, and add dollops of the cookie dough to get an idea of spacing.

5. Using a fork you can press down on the cookie, I found I needed to shape them a little since the dough was quite thick.

6. Once your sheet if full of cookies, place it in the middle rack.

7. Cook times may vary, I used smaller trays and made several batches to get through the mix. Each batch took roughly 10-12 minutes to bake, depending on the size of the cookies. Use this as a guide for time, if you added additional liquids to the mix, counter this is as it may require more time baking. Test a cookie to see if the toothpick or fork comes out dry.

8. Enjoy and remember to share!

*To save on prep time (forming the cookies like I did took a lot of time!)—try making this dough/batter into a pie crust or as a base layer for a cake. It will be something rich but not too overpowering to complement other flavours.