Cookie Dough Chia Seed Pudding Recipe


This recipe is for all of you out there fighting the constant battle between eating healthy & satisfying your sweet tooth. Aka this recipe was made for us. No literally, we made it for us lol. But in all seriousness, this is a no-bake, no-cook recipe you can easily make anywhere from a dorm room to a fancy kitchen & we couldn’t love it more.  cookie dough chia seed pudding

To be totally honest when we first tried chia seed pudding we were a bit freaked out. The texture was weird. What the heck even is a chia seed? Keep in mind this was 2010 & the only health craze on people’s minds was kale everything. Yet as our taste buds evolved & our minds too, we slowly caught onto this “fad” in the health world. It seems the more normalized a food is, the more eager we are to try it. That is, with our own spin of course. And that our friends, is where this cookie dough chia seed pudding came into play. In our opinion, a chia seed pudding has a very raw texture, as does our BFF cookie dough. So when contemplating what unique flavors we could make our chia seed pudding the combination only seemed natural. And natural it is, people. This is one of our favorite recipes to date as it’s super healthy, beyond simple to make, & tastes a.m.a.z.i.n.g. If you’ve fallen off the bandwagon with healthy New Year’s resolutions, this is the prime recipe to hop back on. Enjoy!

Cookie Dough Chia Seed Pudding Recipe
Prep time
Total time
Recipe type: Breakfast
Serves: 6 jars
  • for pudding:
  • ¾ cup chia seeds
  • 2½ cups vanilla almond milk
  • ¼ cup (about 10) pitted dates
  • 2 tbsp unsweetened cocoa or cacao powder
  • 2 tbsp carob chips
  • 1½ tbsp honey
  • 1¼ tbsp vanilla extract
  • pinch of salt
  • for ganache:
  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened cocoa powder
  • optional toppings:
  • carob chips
  • vegan chocolate chip cookies (these ones from Lucy's are our favorite!!)
  1. In food processor, puree dates until smooth paste forms.
  2. In large mixing bowl, combine chia seeds, almond milk, cocoa powder, vanilla, & salt. Stir to combine. Add in dates & honey & mix until smooth. Add mixture back to food processor & puree until pudding texture forms (about 1 minute).
  3. Transfer mixture back to bowl & gently mix in carob chips. Pour into covered serving jars or let sit in covered bowl overnight (at least 10 hours). Top with additional carob chips, cookie, & ganache (make by combining melted coconut oil & cocoa powder together). Serve & enjoy!
food processor
large mixing bowl
mixing spoon
measuring cup
mini jars (optional)

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  1. says

    I made this this morning and when I checked it after several hours all the chia seeds were lumped together on the bottom ?? I was able to salvage it by blending it but curious if anyone else has had this happen

    • Caitlin says

      Hey there! So strange–sorry that happened! It’s definitely a thicker chia seed pudding but in the future you can always add extra milk or liquid & stir that together. Not sure why that happened but hope you still enjoyed it 🙂 xo