Chia Oatmeal Breakfast Cookies

These chia oatmeal breakfast cookies are flourless so the texture is chewy and similar to baked oatmeal. They’re healthy, portable and delicious! 

I’ve been seeing a bunch of 2 ingredient cookies around the web recently and finally decided to try my hand at making a version of my own. I worked really hard to keep the ingredient list short and sweet but I had to add a few things — just like seven or so, no big deal.

Chia Oatmeal Breakfast Cookies

And oh well, because they’re good!

Chia Oatmeal Breakfast Cookies

Plus, it’s a recipe that allows you to have cookies for breakfast — that counts for something, right? Surely it does…

Chia Oatmeal Breakfast Cookies

Anyhow, these cookies are made without any added sugar, no dairy or eggs and they can easily be made gluten-free if you make sure to purchase gluten-free oats. They’re also packed with hearty and healthy ingredients that will keep you feeling full all morning. Chia seeds, oats, almond butter, coconut, dates… basically every ingredient in these cookies is healthy. They’re flourless so the texture is bit more chewy and similar to baked oatmeal. Hence, the reason I’m calling them breakfast cookies.

I’ve been eating them for breakfast and as a snack — they’re perfect for either situation and would be great to make for a brunch as well. If you’re making them strictly for breakfast and would like to cut out the chocolate, that’s cool. But I will admit, it’s pretty fun having chocolate for breakfast. Try it!

5.0 from 6 reviews
Chia Oatmeal Breakfast Cookies
Prep time
Cook time
Total time
These chia oatmeal breakfast cookies are flourless so the texture is chewy and similar to baked oatmeal. They're healthy, portable and delicious!
Serves: 15
  • 1½ Tablespoons chia seeds
  • ¼ cup Almond Breeze unsweetened vanilla almond milk
  • 2 ripe bananas, mashed
  • ¾ cup old fashioned oats
  • ¼ cup unsweetened shredded coconut
  • ¼ cup chopped dates
  • ¼ cup dark chocolate chunks or carob chips
  • 1 Tablespoon creamy almond butter
  • large pinch of cinnamon
  1. Preheat oven to 350°.
  2. In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.
  3. Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined.
  4. Gently stir in the dates and chocolate chunks.
  5. Scoop out dough (about 1-2 tablespoons worth) onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.
  6. Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a tiny bit.
  7. Take them out, let cool and enjoy.
Nutrition Information
Serving size: 1 cookie Calories: 79 Fat: 4g Carbohydrates: 12g Sugar: 6g Fiber: 2g Protein: 2g

Chia Oatmeal Breakfast Cookies

Now go pre-heat your oven and whip up a batch for tomorrow’s breakfast. 🙂

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  1. I have no idea how people come up with two ingredient cookies! These sound delicious, I like the addition of the chia seeds! 🙂

  2. Yum! I absolutely love the combination of ingredients in this recipe! I will be sure to try this sometime in the near future!

  3. What a great idea to add chia seeds. I’ve been getting a bit bored of my own 2-ingredient (plus more) cookies so these are definitely being made this weekend!

  4. Thanks for the recipe. I got a bag of Chia seeds and have been looking for ways to use them!

  5. Those look like they need to be a part of my kitchen this weekend! thanks for sharing!

  6. These look SO good Brittany! Now I want these for breakfast!

  7. Can you leave out the dates?

  8. These totally sound awesomely tasty AND good for you 😉

  9. Those cookies look so good! I love Almond Breeze, it’s what I’ve been using as milk for years.

    • Be careful with Almond Breeze, there’s an ingredient in it that is an inflammatory, Carrageenan. I used to drink it and switched to Silk Brand, Silk tastes wonderful and doesn’t have it!

  10. Delicious looking! Pinning.

  11. Wow, these look AMAZING! I love seeing how you use substitutions to make recipes healthier – totally an area I’m clueless about!

  12. I want to try your cookies, looks appetizing

  13. Hi Brittany, I tried emailing u but got no response (it’s ok if u’ve no time or desire though, I understand). just wanted to ask more about “TIU” and “eat clean stripped”…I desperately need a cleanse, but can’t afford juices, etc….I think I need to try an elimination diet but can’t find a suitable meal plan to follow (I need structured meal plans)…an elimination diet will be hard (no soy, dairy, or eggs…I don’t eat gluten anyway), becuz I’m not NOT a fan of grains and legumes/beans and I don’t want to eat chicken and fish every day twice a day…so protein will be hard. I don’t want to lose weight, I just want to literally clean out my body from my bad habits…if u have thoughts on those plans or sample meal plans somewhere please email me , thanks 🙂

  14. These look amazing! I like your twist on them for sure.

    They are close to the cookie I gave you when you were in L.A. 🙂 xo!

  15. Ahh! These look particularly delicious! Thanks for sharing 🙂

  16. I made these yesterday, and I am making more this weekend! ( I may have to double the batch!) I added some millet, raw pumpkin and sunflower seeds, and some sprouted lentils! I LOVE them! I had three this morning before I went to the gym, and they held me through class. Thanks for the inspiration.

  17. As we speak these cookies are baking in my oven. I used rice milk instead of almond because I have an almond allergy and instead of coconut I used dried orange cranberries. Allergic to cocounut! lol I hope these turn out as good as yours. Thanks for all the great recipes!

  18. Hee! Looks like an amazing recipe! How much do you suggest eating for breakfast? xxx

  19. Perfect pregame or practice breakfast! I added 1tbsp local honey.

  20. Delicious!! My 3-year-old and I made these with 2 Tbsp of Yummy Tummy ( instead of chia seeds for even more protein and omega 3s in this terrific treat!
    Thank you Brittany!

  21. Could you add in Whey protein powder for extra fuel or would that mess with consistency?

  22. This is the second time I’ve made these cookies for my almost 2 year old for an afternoon snack. She has many allergies so I have to substitute the almond milk with coconut milk and the almond butter with pumpkin seed butter, I also use Enjoy LIfe chocolate chips, and they turn out great! She even enjoys mixing up all the ingredients and sticks her fingers in the bowl for a taste and lets out a big mmmmmm. Thanks for the recipe! I tried to give it a 5 star rating but the star thing didn’t work…

  23. I just made these this morning after seeing them on Buzzfeed. They are delicious! My brother made me make him his own batch after trying one of mine!!

  24. I just made a batch of these for my morning snack, SO GOOD! Thanks for a great recipe, these are going to be a staple in my house now 🙂

  25. Would you recommend using coconut milk? I can’t use almond milk and wondering what else would be a good option?

  26. Any recommendations on what you can substitute the banana with? Due to f
    Food allergy.

    • Christina says:

      I’m not a fan of banana or dates so I left both out. To substitute the banana I used 3/4 cup of applesauce and an extra tablespoon of nut butter (cashew). I also added some maple syrup for just a little extra sweetness. They turned out really good – my 1 and 3 year olds have been gobbling them up and my husband and I are really enjoying them as well! 🙂

      • Oh nice! I’m glad to hear it worked out with your substitutions. I’ll have to try it with applesauce and a little maple syrup. Hooray for a healthy treat that both the kids and adults can enjoy. 🙂

  27. I just made a dozen of these with dried cranberries instead of dates, coconut-almond milk, and extra nut butter (peanut). Ahmahzing.

  28. Just made a batch today and they are wonderful! Even my picky two year old scarfed them up. I added about a tablespoon each of ground flax seed and wheat germ, and used peanut butter instead of almond. Next time I might throw in a handful of chopped nuts. Oh and I used semisweet chocolate chips instead. Delicious!

  29. Do you have the nutritional info for these? They look great!

  30. These are AH-MAZ-ING. I’ve tried a million (okay, just three) oatmeal and banana based flour-less cookies type recipes and this is the best by far. They are actually like cookies and not globs of banana-y oatmeal. Thank you, thank you, thank you!

  31. This looks so good!!!

  32. Sandi B. says:

    Hi Brittany!
    We are baby boomers & have turned toward healthier eating. These breakfast cookies are sooo yummy!!! The dark chocolate chunks are VERY necessary! And eating chocolate for breakfast IS tons of fun!! 😀 Lots of ways you can add variations, which is great! Have just started using chia seeds &. LUV them!! Thanks for sharing this recipe. Your website is adorable 😀

  33. Brittany, these cookies are absolutely wonderful. I love them. Any idea on the nutritional info if I follow your recipe to the letter?

  34. Hi, is it old fashioned oatmeal or just rolled oats?

  35. can i use regular milk

  36. Could you use normal milk?

  37. Is the temperature of the oven in Celsius?

  38. Michele Jerome says:

    I can’t wait to try these! I’d also know where to find one of the Virginia napkins in the photos! So super cute.

  39. Is there a way that I could sub in pumpkin puree for one of the bananas? About how much would you recommend?

  40. Carine chen says:

    I just made some tonight. My husband and my girl friend and me really like it a lot. So healthy and so easy to make it. Thank you so much for sharing.

  41. Hi, I really love this recipe, but since I’m going raw, I was wondering if you’d recommend (as far as you know) to dehydrate these cookies. With those ingredients, should be easy too (maybe less almond milk so it won’t be so wet).

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