SUGAR COOKIE CHIA PUDDING
2 min read/ 383 words
This Sugar Cookie Chia Pudding tastes like dessert but keeps your gut happy — creamy, easy, and festive enough for breakfast or dessert.
If you’re craving sugar cookies but your jeans (and your gut) are saying, “maybe don’t,” I’ve got a fix. This Sugar Cookie Chia Pudding tastes like your favorite holiday cookie but in a light, protein-packed form you can eat for breakfast — or, let’s be real, dessert.
Table of Contents
Why You’ll Love This Sugar Cookie Chia Pudding
It’s sweet, creamy, and loaded with cookie flavor — but still clean enough to keep your digestion happy.
Think vanilla, almond, and just a touch of maple syrup for natural sweetness. It’s nostalgic comfort in a jar, minus the sugar crash.
Why You’ll Keep Coming Back to This Recipe
How to Customize It
- Make it thicker: Add 1 extra tablespoon of chia seeds or 1 scoop of vanilla protein powder.
- Add healthy fats: Mix in a spoonful of cashew or almond butter — it makes it taste like cookie dough.
- Top it festive: Add crushed gluten-free sugar cookies or colorful sprinkles for that holiday sparkle.
- Dairy-free option: Use coconut milk for extra richness and creaminess.
Recipe Breakdown
This pudding combines almond milk, chia seeds, vanilla, almond extract, and maple syrup for that classic sugar cookie flavor — simple ingredients, no nonsense. The almond extract is key here; it’s what makes your kitchen smell like a bakery in December.
If you don’t have them already, I highly recommend grabbing some mason jars with lids. This recipe make two servings which fits perfectly into a 16 oz mason jar, but I really like to split this recipe into two 10 oz mason jars with lids, perfect for grabbing on the go. They even come with a spoon!
Why This Recipe Is Gut-Friendly
The chia seeds pack in soluble fiber and omega-3s that help regulate digestion, while almond milk and nut butter keep it gentle and low-FODMAP. It’s the kind of sweet treat that won’t mess with your gut (or your energy).
Sugar Cookie Chia Pudding (Sweet, Simple & Gut-Friendly)
Course: Breakfast, Snacks, DessertDifficulty: Easy2
servings15
minutesThis Sugar Cookie Chia Pudding tastes like dessert but keeps your gut happy — creamy, easy, and festive enough for breakfast or dessert.
Ingredients
1 cup unsweetened vanilla almond milk (or high protein lactose-free milk)
3 tbsp cha seeds
1 1/2 tbsp maple syrup or honey
1 tsp vanilla extract
1/4 tsp almond extract
pinch of sea slat
Optional High Protein Add-Ins: add 1 scoop vanilla protein powder or 1/2 tbsp almond butter
Toppings: a tbsp or two of Greek Yogurt or whipped cream, crushed gf sugar cookie, or sprinkles
Instructions
- In a bowl or jar, whisk together milk, maple syrup, vanilla, almond extract, and salt.
- Stir in chia seeds (and nut butter or protein powder, if using)
- Let sit 10 minutes, stir again, then refrigerate at least 2 hours or overnight
- Before serving, stir once more and top with your favorite toppings.
Notes
- Tips for Success
Don’t skip the almond extract — it’s the “sugar cookie” secret.
For extra creaminess, blend the pudding before chilling.
Serve in small jars with sprinkles on top for a cute holiday brunch.
This doubles easily if you’re meal prepping for the week. - Storage Tips
Store in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving — the flavor gets better over time.
This sugar cookie chia pudding recipe is proof that you can have your cookies and eat ’em too. No gut drama, no guilt, just delicious festive feels. If you like this recipe, check out my other holiday chia pudding recipes here. Which includes my viral High Protein Pumpkin Chia Pudding recipe!
