Previously proven by Cookie Crisp, you can also have cookies for breakfast with this recipe.
I love cookie dough just as much as any normal, sane person (IE: ALOT), so it was natural that I wanted to create a cookie dough chia pudding recipe based on my original chia pudding recipe (which is also fantastic). This cookie dough recipe is gluten-free, dairy-free, and depending on the chocolate you use it can also be paleo! If that’s not #winning, I don’t know what is.
With all chia puddings, I recommend a ½ cup almond milk to 1 TBSP chia seed ratio (which is what is noted in this recipe). I will also always recommend making the night before you want to enjoy it because the chia seeds need at least 7-8 hours to fully absorb the milk and create the pudding texture. You can make a few of these in advance and eat throughout the week, but I don’t recommend letting them sit in the fridge for more than four days because I find it gets mushier than I would like (but my husband would tell you that he can’t tell a difference).
The cookie dough flavor in this recipe is created with raw cashew butter, chocolate chips, vanilla extract, and a pinch of salt. The sweetness comes from a few chopped dates and the chocolate chips. The chocolate chips are the glue to this recipe (or maybe it’s the cashew butter–I have not decided). If you want this recipe to be paleo, you will need to use a paleo friendly chocolate, like this one. If you don’t mind the sugar and are not on a strict paleo diet, I recommend using these chocolate chips. If you have no dietary restrictions, feel free to use any chocolate chips you have on hand.
This recipe is pretty simple. You combine everything in a large jar or container with a lid. Because of the cashew butter, you will need to whisk all the ingredients together so the cashew butter is well combined with the almond milk. Typically, you can just put the lid on and shake all the ingredients together with chia pudding recipes, but I do not recommend that with this one because of the thickness of the cashew butter. You will need to whisk everything together (make sure you are putting everything in a jar that is wide enough to get your whisk in) and then put the lid on and give it a good 30-60 second shake just to be sure everything is well combined. Then, you will stick it in the refrigerator to set. I recommend opening the fridge up 30 minutes to 90 minutes later and giving it a good shake one more time to ensure the chocolate chips nor the chia seeds sink to the bottom. Let it sit overnight and enjoy the next day (or days after)!
- ½ cup of almond milk (read your labels if on Whole30 to make sure it is compliant)
- 1 TBSP Chia seeds
- ½ TBSP vanilla extract
- A pinch of salt
- 2 chopped medjool pitted dates (about 3 TBSP)
- 2 TBSP raw cashew butter
- 3 TBSP chocolate chips (Paleo Friendly here; GF/DF here)
- In a jar, add almond milk, vanilla extract, and cashew butter.
- Then, add the chopped dates, chocolate chips, and pinch of salt.
- Then, add the chia seeds.
- Whisk together until there are no longer lumps of cashew butter and it is well combined.
- Put the lid on the jar tightly and vigorously shake for 30 seconds to 60 seconds.
- Store in the fridge for 1-2 hours.
- Remove from the fridge and vigorously shake again for 1 minute (This is optional as it just prevents the seeds and chocolate from sinking to the bottom)
- Store back in the fridge overnight (or at least 6 additional hours).
- The next morning, stir and enjoy!
- Make sure you use a jar that holds 12 oz. so you have enough room to shake everything and whisk.
- If you don’t have dates, sweeten with honey or maple syrup as desired. (This is not whole3 compliant, but would still be paleo).
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