These chia breakfast cookies are flourless so the texture is chewy and similar to baked oatmeal. They’re healthy, portable and delicious!Ā
I’ve been seeing a bunch ofĀ 2 ingredient cookiesĀ 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.
And oh well, because they’re good!
Plus, it’s a recipe that allows you to have cookies for breakfast — that counts for something, right? Surely it does…
Anyhow, 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.Ā Hence, the reason I’m calling them breakfast cookies.
WATCH HOW TO MAKE CHIA 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!
Now go pre-heat your oven and whip up a batch for tomorrow’s breakfast. š
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PinDescription
These chia oatmeal breakfast 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 oats
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped dates
- 1/4 cup vegan dark chocolate chunks or carob chips
- 1 Tablespoon creamy almond butter
- large pinch of cinnamon
Instructions
- Preheat oven to 350Ā°.
- 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.
- 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.
- Gently stir in the dates and chocolate chunks.
- 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.
- Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a tiny bit.
- Take them out, let cool and enjoy.
Nutrition
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
Anna @ Aspiring Anna says
July 11, 2013 at 8:37 pmI have no idea how people come up with two ingredient cookies! These sound delicious, I like the addition of the chia seeds! š
Melissa says
July 11, 2013 at 9:54 pmYum! I absolutely love the combination of ingredients in this recipe! I will be sure to try this sometime in the near future!
Amy @ The Little Honey Bee says
July 11, 2013 at 10:06 pmWhat 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!
Beth says
July 12, 2013 at 5:24 amThanks for the recipe. I got a bag of Chia seeds and have been looking for ways to use them!
Emma @ a mom runs this town says
July 12, 2013 at 6:43 amThose look like they need to be a part of my kitchen this weekend! thanks for sharing!
Liz @ I Heart Vegetables says
July 12, 2013 at 6:44 amThese look SO good Brittany! Now I want these for breakfast!
Beth says
July 12, 2013 at 10:41 amCan you leave out the dates?
Brittany Mullins says
July 15, 2013 at 11:19 pmTotally!
char eats greens says
July 12, 2013 at 10:44 amThese totally sound awesomely tasty AND good for you š
Xai says
July 12, 2013 at 11:56 amThose cookies look so good! I love Almond Breeze, it’s what I’ve been using as milk for years.
Allison says
November 26, 2014 at 10:13 amBe 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!
Christine @ Oatmeal Bowl says
July 12, 2013 at 3:15 pmDelicious looking! Pinning.
Joanna @Makingmine says
July 13, 2013 at 4:25 pmWow, these look AMAZING! I love seeing how you use substitutions to make recipes healthier – totally an area I’m clueless about!
Amallia says
July 15, 2013 at 3:26 amI want to try your cookies, looks appetizing
D says
July 15, 2013 at 9:48 amHi 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 š
Moni Meals & Fitness says
July 16, 2013 at 12:16 pmThese 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. š xo!
Zoe says
July 17, 2013 at 4:30 pmAhh! These look particularly delicious! Thanks for sharing š
Kim says
July 20, 2013 at 10:49 amI 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.
Tammi says
July 21, 2013 at 6:52 pmAs 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!
Odelia says
August 13, 2013 at 10:29 amHee! Looks like an amazing recipe! How much do you suggest eating for breakfast? xxx
★★★★★
jody says
August 25, 2013 at 12:04 amPerfect pregame or practice breakfast! I added 1tbsp local honey.
Amy says
August 31, 2013 at 1:30 pmDelicious!! My 3-year-old and I made these with 2 Tbsp of Yummy Tummy (http://www.BabyBrainOrganics.com) instead of chia seeds for even more protein and omega 3s in this terrific treat!
Thank you Brittany!
★★★★★
Ann says
October 15, 2013 at 3:13 pmCould you add in Whey protein powder for extra fuel or would that mess with consistency?
Jen says
November 6, 2013 at 10:05 pmThis 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…
Kristen says
January 4, 2014 at 1:11 pmI 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!!
Michelle @ Living on The Up says
January 14, 2014 at 1:53 pmI 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 š
★★★★★
Ashley says
February 3, 2014 at 2:26 amWould you recommend using coconut milk? I can’t use almond milk and wondering what else would be a good option?
Eating Bird Food says
February 3, 2014 at 11:09 amSure. I think coconut milk, rice milk, soy milk or any other non-diary milk would work!
Saga says
December 31, 2016 at 2:42 pmWould a normal dairy milk work fine as well?
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Brittany Mullins says
December 31, 2016 at 3:19 pmSure!!
Claudia says
February 11, 2014 at 8:24 amAny recommendations on what you can substitute the banana with? Due to f
Food allergy.
Christina says
July 18, 2014 at 7:13 amI’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! š
Brittany Mullins says
July 19, 2014 at 4:56 pmOh 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. š
Jillian says
February 14, 2014 at 10:03 pmI just made a dozen of these with dried cranberries instead of dates, coconut-almond milk, and extra nut butter (peanut). Ahmahzing.
Erin says
February 23, 2014 at 3:08 pmJust 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!
Sonia says
March 10, 2014 at 2:51 pmDo you have the nutritional info for these? They look great!
Maci says
March 12, 2014 at 11:06 pmThese 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!
★★★★★
Brittany Mullins says
March 14, 2014 at 8:07 amOh yay! I’m so glad you loved them Maci and thank you for coming back to let me know how they turned out. I’m going to share your review on my facebook page! š
kristin says
March 16, 2014 at 12:52 pmThis looks so good!!!
Brittany Mullins says
March 16, 2014 at 3:12 pmAww. Thanks Kristin. Hope you are doing well!
Sandi B. says
March 29, 2014 at 4:41 pmHi 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!! š 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 š
★★★★★
Tim says
May 8, 2014 at 10:15 amBrittany, these cookies are absolutely wonderful. I love them. Any idea on the nutritional info if I follow your recipe to the letter?
Brittany Mullins says
May 8, 2014 at 1:58 pmThanks Tim. I added the nutrition facts for the recipe today! š
Shawna says
May 27, 2014 at 7:05 pmHi, is it old fashioned oatmeal or just rolled oats?
Brittany Mullins says
May 27, 2014 at 9:51 pmJust rolled oats. Sometimes they’re called old fashioned oats. š
kristyloud says
August 10, 2014 at 9:37 pmcan i use regular milk
Brittany Mullins says
August 10, 2014 at 11:05 pmSure!
Lauren says
August 31, 2014 at 2:21 amCould you use normal milk?
Brittany Mullins says
August 31, 2014 at 10:34 amI haven’t tried it, but I think normal milk would work just fine. š
Lesa says
August 31, 2014 at 2:24 amIs the temperature of the oven in Celsius?
Brittany Mullins says
August 31, 2014 at 10:33 amNo, it’s in fahrenheit.
Michele Jerome says
January 23, 2015 at 9:10 amI can’t wait to try these! I’d also know where to find one of the Virginia napkins in the photos! So super cute.
Brittany Mullins says
January 23, 2015 at 10:13 amThanks Michele. It was a gift but I’ve seen similar hand towels at Southern Season. (http://www.southernseason.com/our-stores/richmond/). š
dragonsoul82 says
September 2, 2015 at 12:59 pmIs there a way that I could sub in pumpkin puree for one of the bananas? About how much would you recommend?
Brittany Mullins says
September 2, 2015 at 1:01 pmYou could try it! I’d start with 1/4 cup.
Carine chen says
September 13, 2015 at 10:28 pmI 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.
Rose says
July 25, 2016 at 2:43 pmHi, 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).
★★★★★
Brittany Mullins says
July 25, 2016 at 3:20 pmHmmm… good question! I think you can definitely try dehydrating them and I think less almond milk would be ideal! Let me know how they turn out if you try it.
Rebeca says
March 5, 2017 at 10:41 amCan I freezthwm
Melanie says
March 24, 2017 at 1:33 pmSince I dislike almond milk, could vanilla soy milk work???
Claire says
April 6, 2017 at 2:05 pmWhat can I use instead of coconut? thanks,
Sue says
August 22, 2017 at 3:26 pmO.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!
Liz says
September 27, 2017 at 7:59 amSo easy and delicious! Love that they are flourless!
Zarth says
November 18, 2017 at 9:38 pmThese are nice and so easy even I can make them ehe.
Second batch in oven right now
Thanks Brittany, nice one
Kathy says
November 3, 2018 at 2:59 pmCan I freeze them?
Brittany Mullins says
November 3, 2018 at 4:15 pmI haven’t tried freezing them but I don’t see why not! š