Chocolate Chip Cookie Dough Chia Seed Pudding
Today we are making Chocolate Chip Cookie Dough Chia Seed Pudding! This delicious breakfast is a healthy chia seed pudding, turned into a good-for-you version of dessert by adding layers of raw cookie dough! The raw cookie dough bars are made of dates, tahini and oats as the main ingredients, and the chia seed pudding uses chia seeds, pure maple syrup, vanilla and oat milk. Combining these two into multiple layers gives your breakfast routine a fun twist! You can make this the night before as a “breakfast dessert” to meal prep for the next morning, eat it as an afternoon snack or even as an after-dinner dessert. Chia pudding is one of the most versatile breakfasts, and for good reason – there’s endless possibilities!
Why You’ll Love This Chocolate Chip Cookie Dough Chia Seed Pudding
Dessert for Breakfast: Who doesn’t like eating dessert for breakfast? I love sweet breakfasts, with vegan greek yogurt, fresh fruit, an oatmeal bowl with maple syrup or something sweet that will keep me full for long. This recipe checks all the boxes, with a dates, oats and tahini raw cookie dough, and a healthy chia pudding to create a multilayered recipe. Plus, cookie dough flavor in anything can’t be beat, especially when it’s good for you!
Substitutions: For the Chia Pudding
Oat Milk: Substitute with another plant-based milk of choice. Soy milk will be a high-protein option, but coconut milk, unsweetened almond milk, cashew milk or another type of milk can work too. Oat milk has a sweet and nutty flavor, which is the one used in this recipe for best results.
Chia Seeds: Chia seeds are a specific seed that fluffs up when kept in liquid. Do not substitute with another seed.
Maple Syrup: Use agave nectar or another liquid sweetener of choice. Coconut nectar, brown rice syrup, date syrup or another raw liquid sweetener may provide some more added sugar if desired.
Vanilla Extract: For best results, use pure vanilla extract or non-alcoholic vanilla flavor without added caramel color or dyes.
Substitutions: For the Cookie Dough Bars
Medjool Dates: Use pitted Deglet Noor dates if Medjool aren’t available. Medjool dates are large, soft and caramel-like, which are perfect for blending in no bake bars!
Tahini: Tahini is a nut-free liquid binder, which should use just pure sesame seeds on the ingredient label. Almond butter, cashew butter or even peanut butter can be a substitute instead. Although the taste will very with different nut and seed butters.
Oats: Measure out quick oats or rolled oats, which will be ground up in a spice grinder to make oat flour before using in the recipe. Do not use steel-cut oats, as they will be difficult to blend for this recipe, and the texture won’t be the same. For those with a gluten allergy, look for certified gluten-free oats.
Maple Syrup: Use pure maple syrup or agave nectar. Coconut nectar, brown rice syrup or date syrup may be possible liquid sweetener substitutes. However, the taste will vary in the final recipe.
Pure Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t be labeled as extract.
Vegan Chocolate Chips: Check the ingredient list to make sure there are no added milk products in the chocolate chips (dairy-free chocolate chips). For best results, use semisweet chocolate chips. For a slightly more bitter (and lower in sugar) option, use dark chocolate chips. You can use regular size or mini chocolate chips.
There are even companies that make sugar-free chocolate chips using sweetener alternatives, to avoid refined sugars here. For completely raw chocolate chips, use cacao nibs!
Chocolate Chip Cookie Dough Chia Seed Pudding Recipe Notes
- Turn this recipe into dessert by topping the cookie dough chia parfait with vegan cool whip! Gay Lea brand make delicious cool whip from an aerosol can.
- Add some hemp seeds and flax seeds on top of the pudding to add in even more nutrition – they’re a great source of healthy fats and omega-3!
More Delicious Recipes You’ll Love
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If you make this Gluten-Free Sweet Potato Pizza Crust, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Chocolate Chip Cookie Dough Chia Seed Pudding
Equipment
- High-speed blender or food processor
Ingredients
For the Cookie Dough
- 1 batch Tahini Cookie Dough Bars linked under notes, make without optional chocolate topping
For the Chia Pudding
- 1¼ cups chia seeds
- 4 cups oat milk
- ¼ cup pure maple syrup
- 1 tbsp + 1 tsp vanilla extract
- 4 pinches pink salt
Instructions
- Mix together all chia seed pudding ingredients in a large bowl.
- Refrigerate for 15 minutes.
- Follow the instructions linked in the notes below to make the whole batch of cookie dough in a food processor.
- Once the cookie dough is made and the chia pudding is set (it should have a pudding texture), get four clear cups, individual jars or one large mason jar.
- In each cup, layer some chia pudding, followed by cookie dough, then repeat. There should be 4 layers in each cup.
- Once all four cups are layered, place in the refrigerator to eat later, or top with optional vegan cool whip and enjoy right away!
Notes
- Tahini Cookie Dough Bars linked here.
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Storage
- Store in an airtight container in the refrigerator for up to two days.
