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.

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

Oatmeal Chia Cookies


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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  • 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

Nutrition

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

Keywords: chia cookies

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Recipe rating

    208 comments
    1. Juliana
      March 27, 2021 AT 6:57 pm

      Can these cookies be frozen??

      1. Brittany Mullins
        March 28, 2021 AT 10:34 pm

        Totally!! They’ll last for up 3 months in the freezer.

    2. Diane Merritt
      March 16, 2021 AT 4:11 pm

      I have recently joined Noom and so am trying new and healthy recipes. These cookies are over the top yummy but yet are way more filling than the traditional cookie with all the good-for-you ingredients inside. They are definitely a treat and no feeling deprived here. Enjoy!!

      1. Brittany Mullins
        March 16, 2021 AT 11:50 pm

        So glad you love these cookies, Diane! Thanks for coming back to leave a review, I so appreciate it!

    3. Vikki
      March 15, 2021 AT 12:34 am

      Can I skip chocolate chips for this recipe? I’m trying to limit chochlate consumption for my toddler, so wondering if that would work?

      1. Brittany Mullins
        March 15, 2021 AT 3:07 pm

        Totally! Skipping the chocolate chips shouldn’t be an issue at all. Let me know how they turn out for you if you end up trying them!

    4. Amy A.
      March 11, 2021 AT 10:56 pm

      These are sooo good! My 2 1/2 year old shoved a whole cookie in her mouth and asked for another after! (She is not normally a fan of baked goods.) I also inhaled these cookies.

      1. Brittany Mullins
        March 12, 2021 AT 1:25 am

        So glad these cookies were a hit! Thanks for the review, Amy. I appreciate it. 🙂

    5. Laura
      March 1, 2021 AT 10:01 pm

      These are delicious! My toddler loves these too 😊

      1. Brittany Mullins
        March 2, 2021 AT 11:52 pm

        Yay!! I’m so glad they’re a hit, Laura. Thanks for the review. I really appreciate it!

    6. Brenda Mick
      February 14, 2021 AT 3:25 pm

      Perfect blend of ingredients! I really love these cookies. I did add a touch of vanilla extract just because I love vanilla in my cookies!

      1. Brittany Mullins
        February 14, 2021 AT 7:12 pm

        So glad these cookies were a hit! Thanks for the review, Brenda. I so appreciate it!

    7. Jess Merholz
      February 6, 2021 AT 9:36 pm

      These are so good and family friendly!!!

    8. Chantel
      February 2, 2021 AT 5:10 pm

      oh these are divine. Can’t wait to have one with a cup of coffee in the morning!

      1. Brittany Mullins
        February 3, 2021 AT 10:18 am

        So glad you loved these cookies, Chantel!! Thanks for the review. I appreciate it!

    9. Missy
      January 24, 2021 AT 5:24 am

      Thank you for this recipe! Definitely a keepsake. I used what i had on hand so I replaced the dates with craisins and peanut instead of almond butter and it was still a hit. I love finding healthy cookies that taste like a treat!

      1. Brittany Mullins
        January 24, 2021 AT 8:14 pm

        So glad you loved these cookies, Missy. Thanks for the review. I so appreciate it!

    10. Teresa
      January 23, 2021 AT 7:03 pm

      I don’t bake very often but made these for my sister after she sent me the link to the recipe via messenger. HINT, HINT… lol. They are great especially for being GF, low sugar and mostly dairy free. I used figs and peanut butter. I didn’t have cinnamon so will add next time. I will share them with my sister a couple of cookies at a time. After I sampled one, they went straight into the freezer. Thank you.

      1. Brittany Mullins
        January 24, 2021 AT 8:23 pm

        So glad these cookies were a hit!! Thanks for making them and for coming back to leave a review. I really appreciate it. 🙂

    11. Jenny
      January 23, 2021 AT 2:25 pm

      Hi, is it possible to adapt this recipe for a nut allergy? Can any type of milk be used instead of almond milk? Thanks!

      1. Brittany Mullins
        January 24, 2021 AT 8:27 pm

        Hey Jenny – yes, any type of milk will work and you can use tahini or sunflower seed butter instead of almond butter.

    12. Michele
      January 23, 2021 AT 12:39 pm

      Delicious! Thank you 🙂

    13. Jill
      December 7, 2020 AT 12:51 am

      These will be a regular for me! They come in handy as a quick breakfast or snack.

      1. Brittany Mullins
        December 8, 2020 AT 1:12 am

        Aren’t they the best?! So glad you enjoyed these cookies, Jill. Thanks for making them and for coming back to leave a review. I appreciate it.

    14. Veronica
      December 5, 2020 AT 5:49 pm

      I’m just baking these cookies and the smell in my house is awesome! These are unusual ingredients for cookies here in Puerto Rico, but I’m sure everybody will enjoy them. Can wait to try and share them.

      1. Brittany Mullins
        December 8, 2020 AT 1:18 am

        What did you think of them, Veronica?!

    15. Peggy
      December 4, 2020 AT 11:04 pm

      Can I omit or substitute the dates? I am allergic to them?

      1. Brittany Mullins
        December 5, 2020 AT 12:03 am

        Totally. You can sub them with raisins or another dried fruit.

    16. Charlotte
      November 10, 2020 AT 11:19 am

      I made a variation of these cookies with what I had and I was so impressed! Even my boyfriend, who doesn’t like “health foods”, ate several! Thank you for the recipe 🙂

      1. Brittany Mullins
        November 10, 2020 AT 5:13 pm

        So glad these cookies were a hit, Charlotte!!

    17. Jessica
      November 8, 2020 AT 3:47 am

      OMG!! these cookies are heaven! guilt-free indulgence! Hahaha! stumbled across your recipe because my sister kept bugging me about making healthy cookies. I added almonds and walnuts along with the dark choco chips and it was a hit! might post photos of it on instagram and tag you! 🙂 Thank you for this recipe! 🙂

      1. Brittany Mullins
        November 9, 2020 AT 12:06 am

        Thank you for the review, Jessica!! So pumped you loved these cookies. 🙂

    18. Caroline
      November 5, 2020 AT 8:19 am

      This recipe is so delicious. I recently gave a batch to our nephew and his family and the text I received read (OMG those cookies were delicious). I had printed off the recipe so I am certain they will be using your wonderful recipes as well. Would frozen bananas work well for this recipe? Thank you for sharing your fabulous recipes!

      1. Brittany Mullins
        November 5, 2020 AT 8:51 pm

        Ahh that makes me so happy to hear, Caroline! I’m so glad these cookies were a hit. 🙂 I have never tried frozen bananas and I don’t think they’d work in this recipe.

    19. Alissa
      September 6, 2020 AT 8:06 pm

      These are amazing!! I used seed butter and sugar free chocolate chips. Really delicious and will be gone so fast 🙂

      1. Brittany Mullins
        September 7, 2020 AT 5:41 pm

        So glad you’re loving these cookies, Alissa!! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3

    20. Rachelle
      September 5, 2020 AT 8:00 pm

      These are amazing cookies. My small scoop made 18. I forgot to flatten them so they looked more like mounds but still quite delish. I used soy milk instead of almond milk as that was what I had. I added a tsp of vanilla too. I had some dried figs so I diced a couple of those and threw them in with the dates. Really nice “cookie” that makes an excellent snack. I have made this type of banana/oat cookie with flax but this was a better recipe. Be sure to use super ripe bananas.

      1. Brittany Mullins
        September 7, 2020 AT 5:48 pm

        I’m so glad you’re enjoying these cookies, Rachelle! Thanks for making them and for sharing the subs you made. It’s super helpful for future readers, so I really appreciate it. 🙂

    21. Vanessa
      July 11, 2020 AT 2:54 pm

      I always have such success with your recipes so now that my 11 year old is starting to bake I suggested she give these a whirl. Another hit! Entire family devoured them. She’s going to bookmark these to make again!

      1. Brittany Mullins
        July 13, 2020 AT 12:53 pm

        Ahh yay! That makes me so happy to hear, Vanessa! I’m glad these cookies were a hit. Thanks for making them and for coming back to leave a comment + star rating. It means the world to me. <3

    22. Sian
      July 2, 2020 AT 6:19 am

      Absolutely love these cookies! Perfect substitute for oat&raisin cookies which are my downfall.
      Thanks for the great recipe 😊 I will be trying some more of your recipes soon.

      1. Brittany Mullins
        July 2, 2020 AT 8:22 pm

        Ahh yay!! So glad you enjoyed these cookies, Sian. Thanks for making my recipe and for coming back to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. 🙂

    23. Tara
      June 6, 2020 AT 10:07 pm

      I love these! Thank you for sharing. Followed the recipe exactly.

    24. Michele
      May 30, 2020 AT 11:25 am

      These are fantastic! I couldn’t find dates so I used raisins, and they are delicious. Almost everything else I had on hand, and they were a breeze to make!

    25. Kathleen Petersen
      May 21, 2020 AT 12:35 pm

      I am not a cookie lover at all. These are amazing and have changed my mind on cookies.

      Thank you!

      1. Brittany Mullins
        May 21, 2020 AT 3:25 pm

        Ahh that makes me so happy to hear, Kathleen!! I’m so glad you’re enjoying these cookies. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3

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