The first time I whisked together the ingredients for this Sugar Cookie Chia Pudding, my kitchen was filled with the cozy, nostalgic scent of vanilla and almond. It was a quiet Sunday evening, and I was craving something sweet but wholesome for the week ahead. As I stirred, I remember thinking how magically simple it felt. Now, after making it countless times, that moment of anticipation—knowing I’m creating a delicious, healthy pudding that tastes like my favorite holiday cookie—still brings me so much joy. This isn’t just a recipe; it’s my little secret to starting the day with a happy heart and a satisfied sweet tooth.
Ingredients
- 1/4 cup chia seeds
- 1 cup milk (dairy or unsweetened almond milk)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon fine sea salt
- Optional for topping: a sprinkle of cinnamon, a dollop of whipped cream, or fresh berries
Now, let’s talk about these ingredients because I’ve learned a few things through trial and error. Don’t skip the almond extract; it makes a huge difference in creating that true “sugar cookie” essence—trust me, the vanilla alone doesn’t quite capture it. For the milk, I’ve tested this with everything from whole dairy milk to oat milk, and my personal favorite is unsweetened almond milk for its light, nutty background. And about those chia seeds: I once bought a generic brand that didn’t plump up well, so I recommend a reputable one for the best gel-like texture.(See the next page below to continue…)