Cookie Dough Chia Pudding

Cookie dough is one of those flavors that always hits the spot for me, and this cookie dough chia pudding brings that same creamy, rich flavor into a thick, spoonable chia pudding. Six simple ingredients come together for a buttery sweetness that feels like dessert for breakfast or a wholesome treat when you need a little something sweet.

What makes it taste like cookie dough?

Cashew butter, maple syrup, and vanilla = sweet, slightly buttery cookie dough flavor. I originally mixed these ingredients into yogurt and used it as an apple dip, so I naturally had to try it with chia pudding too. We took the plunge and cut out all refined sugars a few months ago, and as a self-proclaimed sweet treat queen, I've been trying to recreate all my favorite flavors with simple, wholesome ingredients.

Cashew butter adds creaminess without making it overly nutty, maple brings out the sweetness, and vanilla gives it that familiar cookie-dough aroma and flavor.

Ingredients

• Almond milk: I love unsweetened almond Malk, but any plain or vanilla unsweetened milk works well.
• Chia seeds: as they chill, they create a thick, creamy texture that makes chia pudding so darn good. Black, white, or a blend all work.
• Cashew butter: incredibly mild and creamy, it creates the perfect "dough" flavor.
• Pure maple syrup: adds sweetness and extra warmth.
• Vanilla extract: brings everything together and gives the pudding that dessert-like flavor and smell.
• Salt: just a pinch needed to round out the sweetness.

How to make cookie dough chia pudding

1. Combine the ingredients

Add all of the ingredients to a glass jar with a tight-fitting lid and whisk until well combined. Cover and shake vigorously until the cashew butter and chia seeds are fully mixed in with no clumps.

2. Chill, stir, and chill again

Refrigerate for 15-20 minutes, then give another good shake. If you notice any clusters of chia seeds or clumps of cashew butter, remove the lid and whisk again until evenly combined. This second mix is vital to get that smooth, creamy texture.

Pop the chia pudding back in the fridge and chill for at least 6 hours, or ideally overnight. It will continue to thicken as the chia absorbs the liquid, creating the thick pudding texture we want.

If it's still "goopy" vs. thick, it needs more time to chill. If it's too thick, add a splash of milk and stir.

3. Enjoy

Give the pudding one final stir, then enjoy as-is or add your favorite toppings. I love chopping a square of Hu Kitchen's dark chocolate bar filled with cashew butter and vanilla bean.

Whipped cream, fresh fruit, and nuts are also great options.

Storage

Store the cookie dough chia pudding in an airtight container in the fridge for up to 2 days. It will continue to thicken as it sits, so I recommend enjoying within 24 hours to prevent it from becoming gummy.

Before enjoying, stir and add a splash of milk to thin if needed.

More chia pudding recipes

• Peanut Butter Cup Chia Pudding
• Apple Pie Chia Pudding

📋 Recipe