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Oat Chocolate Chia Seed Cookie Clusters

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies


  • 1 1/4 cup Gluten free Rolled Oats
  • 1/4 cup Gluten Free Flour Mix I used Arrowhead Mills
  • 1/3 cup Crunchy Almond Butter
  • 1/2 cup Maple Syrup or you can swap for honey or half maple syrup and half honey
  • 1/4 cup Chopped Pecans
  • 1/4 cup Raw Pumpkin Seeds
  • 1/4 cup Dried Cranberries
  • 2 TBLS Chia Seeds
  • 1/4 cup Dark Chocolate Chunks
  • 1 large Eggs
  • 1/4 tsp Baking Powder
  • 1/4 tsp Sea Salt


  • 1. Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Set this aside. 
    2. In a stand mixer mix together the oats, gluten free flour, maple syrup, egg, and almond butter. A thick batter will be formed. 
    3. Using a spatula fold in the pumpkin seeds, pecans, chia seeds, dried cranberries, and chocolate chunks. 
    4. Using a small ice cream scooper dollop and drop the cookie clusters on the parchment lined baking tray. Bake in the oven for 12-14 minutes. 
    Allow the cookie clusters to cool for 10-15 minutes. Store in an airtight container in the fridge until ready to eat. 
    Keeps in the fridge for up to 1 week.