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Cookie dough chia pudding in a glass jar topped with chopped dark chocolate and cashew butter
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Cookie Dough Chia Pudding

Thick, creamy, and just sweet enough, this cookie dough chia pudding has a true cookie dough flavor with the spoonable texture of classic chia pudding.
Prep Time2 minutes
Chill6 hours
Total Time6 hours 2 minutes
Course: Breakfast, Dessert, Snack
Servings: 2

Equipment

  • 16 oz mason jar with lid (or other glass jar with lid)
  • measuring cups and spoons

Ingredients

  • 1 cup + 1 tablespoon unsweetened almond milk or milk of choice
  • 4 tablespoons chia seeds
  • 2 tablespoons pourable cashew butter
  • 1 heaping tablespoon pure dark maple syrup
  • 1 teaspoon pure vanilla extract
  • good pinch of sea salt

Instructions

  • Combine: Add all ingredients to a 16-ounce mason jar or something similar with an airtight lid. Whisk well, then cover and shake vigorously until fully combined.
  • Chill & stir: Refrigerate for 15-20 minutes, then shake again. If you see any clusters of chia seeds or cashew butter, whisk until evenly combined. Don't skip this step! It prevents clusters and gives us that smooth and thick pudding texture we're after.
  • Chill again: Place the covered chia pudding back in the fridge and let chill for at least 6 hours, or overnight, until thick and spoonable. If it's loose or goopy, it needs more time to chill. If it's too thick, add a splash of milk and stir well.
  • Enjoy: Enjoy as-is or add your favorite toppings (I love a chopped Hu cashew butter and vanilla bean chocolate square in this).