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Big soft chia seed cookies on marble board with small bowl of chia seeds.
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Big Soft Chia Seed Cookies

Big, soft chia seed cookies with thick bakery-style texture and chewy centers. Easy to make, no chocolate chips needed, perfect with coffee.
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 12 cookies
Calories 373kcal
Author Samantha Pickthall

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, straight from fridge, cut into large cubes
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup chia seeds
US Customary - Metric

Instructions

  • Prep Pans: Line two large baking sheets with parchment paper and set aside.
  • Mix the Dry Ingredients: In a medium size mixing bowl, sift together the flour, cornstarch, baking powder, and baking soda. Whisk in the salt and set aside.
  • Beat the Butter: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the cold cubed butter for 30 seconds, just to break it up.
  • Add the Sugars: Add both sugars and beat for 1 minute, until combined. Scrape down the sides of the bowl.
  • Add the Eggs: Beat in the eggs one at a time, mixing for about 10 seconds after each addition. Add the egg yolk together with the second egg and mix just until incorporated.

  • Combine the Dough: Gradually add the dry ingredients in thirds, mixing on low speed until just combined.
  • Add Chia Seeds: Add the chia seeds and and gently fold in with a spatula until incorporated.
  • Portion the Cookies: Scoop dough into 2.8 oz. (80g / ⅓ cup) portions. Place 4-6 cookies per tray, leaving plenty of space between each cookie. You will need to bake them in batches.
  • Chill the Dough: Transfer the trays to the refrigerator and chill for 1 hour. This step is essential for thick cookies.
  • Preheat Oven: With 20 minutes of chill time remaining, preheat the oven to 400°F (200°C).
  • Bake: Bake cookies straight from the fridge for 12–13 minutes, or until the edges are lightly golden and set. The middles will look slightly underbaked.
  • Cool: Let cookies cool on the baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely. Enjoy!

Video

Notes

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 373kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 162mg | Potassium: 118mg | Fiber: 2g | Sugar: 22g | Vitamin A: 537IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg