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Manhattan Mud Oatmeal Cookies with NY Superfoods Chia Kind Butter

We get a lot of yummy stuff sent to us. I mean, sometimes the office looks like the world’s healthiest pantry. We’re not complaining by any means! But once in a while we get something that we can’t wait to share with you. This week was one of those times, when a box from New York Super Foods arrived full of their ChiaKindButter. One bite was all we needed to be downright obsessed!


Catherine and Jason met at a 10K and fell in love. Then, with a mutual love for natural foods that taste good they launched New York Super Foods, which makes a variety of products using chia seeds, which are just about one of the healthiest things you can eat. They have hydration properties, loads of protein and omega-3 fatty acids, they are high in fiber, and have a delightful little crunch that’s perfect in just about anything you add them to. Like their Chia Chargers.

Chia Chargers were their answer to a healthy, natural, great-tasting post-workout snack. When no one else offered what they wanted, they made it themselves, and they were such a hit they started selling them. They have four flavors: original granola flavor, xpresso, agave nectar, and paprika. Dense, filling, and chewy, they’re completely satisfying and one little 100-calorie nugget is all you need. The ingredients are completely recognizable and include things like chia seeds, peanut butter, agave nectar, sunflower seeds, blueberries, oats, and cranberries.


Those were great, but where our obsession kicked in was with their ChiaKindButter, or “nut butters with a cause.” It’s a line of natural peanut butter with chia seeds in six flavor varieties. The product names are as inventive as the blends, and each supports a great cause. The ChiaKindButter is 100% vegan, dairy-free, oil-free, and gluten-free, and some use organic ingredients.

Each ChiaKindButter purchase supports a different charity. For instance, the basic Gator Grit, which is chunky or smooth peanut butter with chia, supports the Hypertrophic Cardiomyopathy Research organization. Buffalo Dirt, made with creamy peanut butter, chia, and coffee, supports the NJNY Track Club. Tribeccah Nectar, made with creamy peanut butter, chia, and agave nectar, supports the Ulman Cancer Fund for Young Adults.

But the one that had us hooked from the moment we laid our hungry eyes on it was the Manhattan Mud. Creamy peanut butter made from dry roasted unsalted peanuts, chia seeds, and dark chocolate – I mean, are you kidding us?? We decided it deserved to be served more like a Nutella than a standard PB&J peanut butter – a treat.


Serving for serving, it’s a little better than a standard jar of JIF peanut butter, both with 190 calories for a 1.1 ounce scoop. The Mud saves a gram of fat and a gram of sugar. The biggest selling point is where Manhattan Mud has zero sodium, and JIF packs in 150mg per serving. Plus, all of the ChiaKindButters have super nutritious chia seeds and none of the hydrogenated oils of JIF.

As soon as I saw the Manhattan Mud I knew it wouldn’t be suitable for a sandwich (at least for me), but I knew it would be perfect for snacking and cooking. I took my little jar of dark chocolate peanut butter home and whipped up a batch of what I’m calling Manhattan Mud Oatmeal Cookies.


They taste a bit like a baked no-bake cookie, and the dough certainly looks like no-bakes.

The chia seeds stand out in the finished product and add just a slight crunch to the crispy-outside, chewy-inside cookies.


Manhattan Mud Oatmeal Cookies

1 stick butter
1 cup brown sugar
1/2 cup sugar
1 Tbsp. vanilla
1/2 cup Manhattan Mud ChiaKindButter
1 cup King Arthur’s Whole Wheat Flour
2 eggs
1/2 tsp. baking powder
1/2 tsp. Kosher salt
3 cups dry oats

METHOD | Combine the soft butter with sugars, vanilla, and eggs. Then add the Manhattan Mud and combine. Then slowly add the dry ingredients. Place rounded scoops on a baking sheet lined with parchment paper. Bake at 350 degrees F for 10-12 minutes. Makes 24 cookies.

NUTRITION | Per Cookie: 165 calories, 7.1g fat, 83mg sodium, 1.6g fiber, 10.5g sugar

June 20th, 2012

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