SUGAR COOKIE CHIA PUDDING
3 min read/ 564 words
This Sugar Cookie Chia Pudding tastes like dessert but keeps your gut happy — creamy, easy, and festive enough for breakfast or dessert. (*Note: this recipe has been updated to a layered pudding, so the images may look different)
If you’re here, I’m guessing you’re probably trying to find something quick you can throw together without too much effort. (which I love) Good news, you’re in the right place. I’ve got a handful of super simple recipes (like 3-ingredient simple) that work for snacks, quick breakfasts, or when you just don’t feel like trying that hard. Grab them here
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 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.
If you love chia pudding, check out our latest recipe – Peach Cobbler Inspired Chia Breakfast Parfait. It’s portable comfort food you can prep for the whole week and take on the go. Don’t miss it!
How to Customize This Recipe
- 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 festively: Add crushed gluten-free sugar cookies or colorful sprinkles for that holiday sparkle.
- Another dairy-free option: Use coconut milk for extra richness and creaminess.
Recipe Breakdown
This pudding combines oat 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 makes two servings and fits perfectly 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).
One quick note: chia seeds are high in fiber and can cause digestive unrest, so I recommend starting slowly – maybe skip a day in between eating them. Also, you shouldn’t eat dry chia seeds; they absorb fluids quickly and can cause choking.
If you’re already doing your best with food, but need recipes that are quick and use simple ingredients – I’ve got you. Grab my Easy Healthy 3-Ingredient Treats download right here – it’s free.
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 oat milk
4 tbsp chia seeds
1-2 tbsp + 1/2 tbsp maple syrup (to taste)
1 1/2 tsp vanilla extract
2/3 cup + 1 tbsp plain Greek yogurt
1/8 tsp almond extract (add 1/8 tsp more, if desired)
Pinch of sea salt
Optional High Protein Add-Ins: add 1 scoop vanilla protein powder to the yogurt or 1/2 tbsp almond butter to the chia
Toppings: Crushed sugar cookie bits or coconut sugar for crunch or rainbow sprinkles for a festive touch!
Instructions
- For the Chia Pudding Layer
- In a bowl or jar, whisk together the oat milk, 1-2 tbsp of maple syrup, 1 tsp of vanilla, and a pinch of sea salt. Stir in the chia seeds and give it a good stir. Add almond butter here, if using. Let mixture sit for about 10 minutes, then give it another stir (chia seeds like to clump together). Place chia mixture in the fridge for 2 hours or overnight to set.
- For the Yogurt Layer
- Place 2/3 cup Greek yogurt into a small bowl. Gently stir in 1/2 tbsp maple syrup, 1/2 tsp vanilla, and 1/8 tsp almond extract.
- Assembly
- Once the chia pudding is set, grab two 10 oz glass jars. Spoon the yogurt mixture into the bottom of each jar (1/3 cup in each). Then spoon the chia pudding on top (1/2 c in each jar). When ready to eat, top with a 1 tbsp dollop of Greek yogurt or whipped cream and sprinkle some coconut sugar or a crumble sugar cookie on top for crunch.
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 brunch idea.
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. Add more milk if it becomes too thick.
Nutrition Values
This recipe makes 2 servings. The following is for one serving.
Calories 222
Protein 13g
Carbs 20g
Fiber 7g
Total Sugar 9g (5g added sugar)
Fat 9g
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 include my viral High Protein Pumpkin Chia Pudding recipe!
