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.
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…
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.
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!
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
5 from 124 votes
These oatmeal chia cookies are flourless so the texture is chewy and similar to baked oatmeal. They're healthy, portable and delicious!
1/4cupdark chocolate chunks, carob chips or cacao nibs (dairy-free, if needed)
1Tablespooncreamy almond butter
large pinch of cinnamon
Instructions
Preheat oven to 350°F.
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.
Store leftovers in a sealed storage container in the fridge. They should last 5-7 days.
Video
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.
Hello! I made these cookies recently and everyone in the family loved them! I would like to make again but all I have are frozen bananas. Could I thaw them out and use in this recipe?
Hi Jordan – I haven’t tested this with frozen bananas, but I feel like there might be too much liquid from them thawing out. You could try and add some additional oats to help soak up any addition liquid. Let me know if you try it and how it turns out.
I LOVE these!! And so does my 2 year old!! What a win to give her a cookie for breakfast and know she’s getting so much fiber and foods that will give her energy through the day! We make these on the reg! Can’t recommend them enough.
Hi there!
These cookies sound delicious but I am avoiding nuts/nut butters so just wondered if there is a possible substitute for the 1 Tbsp nut butter?
Thank you!
hi! this recipe looks great and excited to try. do you think you could substitute anything for the bananas? say mashed sweet potato or applesauce? thanks!!
Hi, Alex! Substituting mashed sweet potato or applesauce should be fine, though I haven’t tried it. Let me know how it turns out for you if you do try it!
Leave a Comment
Hello! I made these cookies recently and everyone in the family loved them! I would like to make again but all I have are frozen bananas. Could I thaw them out and use in this recipe?
Hi Jordan – I haven’t tested this with frozen bananas, but I feel like there might be too much liquid from them thawing out. You could try and add some additional oats to help soak up any addition liquid. Let me know if you try it and how it turns out.
They are soooooo good! I am in love with the flavor the dates provide. I skipped the cinnamon and added vanillas. Love these!
Yay! So glad you loved these cookies, Liz. Thanks for making them and for coming back to leave a review. I so appreciate it!
I LOVE these!! And so does my 2 year old!! What a win to give her a cookie for breakfast and know she’s getting so much fiber and foods that will give her energy through the day! We make these on the reg! Can’t recommend them enough.
Thank you so much, Samantha! And thank you for leaving a comment and review as well, I so appreciate it!
Hi there!
These cookies sound delicious but I am avoiding nuts/nut butters so just wondered if there is a possible substitute for the 1 Tbsp nut butter?
Thank you!
Hi, Helen. You can substitute with a seed butter like sunbutter!
hi! this recipe looks great and excited to try. do you think you could substitute anything for the bananas? say mashed sweet potato or applesauce? thanks!!
Hi, Alex! Substituting mashed sweet potato or applesauce should be fine, though I haven’t tried it. Let me know how it turns out for you if you do try it!