These oatmeal chia cookies are perfect for breakfast or as a healthy snack. The texture is chewy and similar to baked oatmeal. Plus they’re portable and great for meal prep!

I’ve been seeing a bunch of 2 ingredient cookie recipes 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.

Stack of oatmeal chia cookies with chocolate chips.
And oh well, the additional ingredients are worth it because these chia cookies are GOOD! Plus, it’s a recipe that allows you to have cookies for breakfast — that counts for something, right? Surely it does…

Oatmeal chia cookie batter in a glass mixing bowl with a gold spoon.

How to Make Chia Cookies

These cookies are made without any added sugar (except the sugar in the dark chocolate chips), 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 so I’m deeming them breakfast cookies.

Hand holding an oatmeal chia cookies with flecks of coconut and chocolate chips.


I’ve been eating them for breakfast and as a snack! They’re perfect for either situation and would be great to make as a brunch treat 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!

Cookie sheet with baked oatmeal chia cookies with coconut and chocolate chips.

Want more Chia Recipes?

If you try these chia cookies please be sure to leave a comment and star rating down below. You’re feedback is so helpful for the EBF team and other EBF readers.


Oatmeal Chia Cookies

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15


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


  • 1 1/2 Tablespoons chia seeds
  • 1/4 cup Almond Breeze unsweetened vanilla almond milk
  • 2 ripe bananas, mashed
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped medjool dates
  • 1/4 cup dark chocolate chunks, carob chips or cacao nibs (dairy-free, if needed)
  • 1 Tablespoon creamy almond butter
  • large pinch of cinnamon


  1. Preheat oven to 350°F.
  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.
  8. Store leftovers in a sealed storage container in the fridge. They should last 5-7 days.


  • The almond butter can be substituted with any other nut butter – peanut butter, sunflower seed butter, cashew butter, etc.
  • The medjool dates can be substituted with dried fruit like raisins, cranberries or chopped dried figs.
  • The shredded coconut can be left out or substitute with another mix-in of your choice.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 79
  • Sugar: 6g
  • Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g

Keywords: chia cookies

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  1. I have made this recipe twice. It is the perfect recipe for kids to help with as they can taste away, and essentially guilt free. The only major modification I made is putting the banana and dates in a food processor and then hand mixing the rest. I will continue to make these cookies!

    • Hi Ranay! I am happy to hear that you and your kids are loving this recipe. Thanks so much for sharing and for taking the time to leave a comment (and star rating). Your feedback is super helpful to the EBF community so I really appreciate it!

    • Hi Stephanie! Thank you so much for sharing your variation and so glad you and your hubby liked them! 🙂 And thank you so much for coming back to comment (and leaving the star rating) for this recipe. It means the world to me!

  2. These are easy to make and taste delicious. I didn’t have chocolate chunks or chips, so I subbed 2T of raw cacao nibs. The slightly bitter taste of the cacao was a great compliment to the sweetness of the bananas and dates. These cookies are a hit at our house. Thank you!

    • Hi Cathy! Thank you so much for sharing. I bet they’re super tasty with the raw cacao nibs! And thank you so much for coming back to comment (and leave the star rating) for this recipe. It means the world to me!

  3. Thank you for giving the nutritional count for your recipes. That is always extremely helpful to me. I am sure many others feel the same.

    • Hi Pam! I’m so excited that you are enjoying these cookies. I bet they’re super tasty with the almond extract. And thank you so much for coming back to comment (and leave the star rating) for this recipe. It means the world to me!

  4. We loved these! I left out the dates and chocolate chips and added slivered almonds and chopped pecans (1/4 cup total) instead. Also added 1T of flax meal. It was so good and still plenty sweet!

  5. delicious out of the oven! but today soggy. I put them in a plastic container. should I just leave them out? or maybe a container that is not airtight?

    • Did you let them cool completely before putting them into the container and did you store them in the fridge or on the countertop? In general they are more wet than regular cookies, but I definitely recommend keeping them in the fridge.

  6. These were excellent! Easy to make and really tasty. So nice to have this instead of a standard cookie full of fat and sugar. I had three of them when I didn’t have time for lunch and they really do satisfy; I wasn’t hungry at all until dinner.

    These will become part of my regular routine. Thanks for this recipe!

  7. O.M.G.! These are amazing! Only changed one ingredient: traded low-sugar craisins for the coconut. Otherwise, followed recipe exactly. DH, who has been chafing at the lack of “treats” in our healthy eating plan over the last 2 years, is so-o-o happy. These are every bit as delish as bad-for-you cookies. Plan to try the carrot cookies next. Thank you!

  8. 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).

  9. 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.

  10. 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.

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

  12. 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 😀

  13. 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!

  14. 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!

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

    • 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. 🙂

  16. 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!!

  17. 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…

  18. 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!

  19. 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.

  20. 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 🙂

    • 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!

  21. I made these cookies using dried cranberries. Delicious! Will make another batch using pumpkin seeds. My husband says this is a keeper.

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