Oatmeal Chia Cookies



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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.

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4.69 from 139 votes

Oatmeal Chia Cookies

These oatmeal chia cookies are flourless so the texture is chewy and similar to baked oatmeal. They’re healthy, portable and delicious!
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 15


  • 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


  • 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.



  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: chia cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


      1. 5 stars
        I just made these and they are fantastic!! Definitely will become a staple in my household! So yummy!!

        1. Amazing! I am so excited to hear that you are loving this recipe and it turned out great for you, Abby. Thank you for coming back and sharing your review & star rating, I truly appreciate it!

  1. 5 stars
    I love easy cookies. I was looking for a chocolate chip mug cookie recipe that was easy fast, and gluten free. When I came across this recipe I was glad to see that it was quick easy, gluten free, and I could bake it in the oven instead of the microwave like most of the mug cookie recipes call for. Since I had all the ingredients I was able to make them right away. I did tweek it just a bit by leaving out the dates and adding a bit more coconut and of course more chocolate chips. They baked up beautifully and I can’t wait for them to cool so I can try them. Thanks for this recipe.

    1. So glad you loved this recipe, SallyAnn! Thanks for the review and for letting me know what changes you made, they sound delicious!

  2. 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!!

    1. 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!

  3. 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!

  4. 5 stars
    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.

    1. Thank you so much, Samantha! And thank you for leaving a comment and review as well, I so appreciate it!

  5. 5 stars
    They are soooooo good! I am in love with the flavor the dates provide. I skipped the cinnamon and added vanillas. Love these!

    1. Yay! So glad you loved these cookies, Liz. Thanks for making them and for coming back to leave a review. I so appreciate it!

  6. 5 stars
    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?

    1. 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.

  7. I want to make these cookies asap … now even. I do not have any nut butters, seed butters, tahini. What is the purpose of those? Is it for the flavour or is it essential for the cookie in some other way. I do have some of the PB2 (a peanut butter powder-fat is removed). If it is for the flavour, I assume I could just put that in and maybe add a bit more chia seeds or add a “flax egg”?

    1. Hi Sue – I think we chatted on Instagram, but you can totally leave out the nut butter. Hope these cookies turn out great for you! Enjoy!

  8. Can I substitute date paste instead of chopped dates? if so what would be the amount?The date paste was made with dates and water only.

    1. Hi Carol – The dates are meant to be an add in of dried fruit. You could add in date paste along with the chopped dates for some additional sweetness. I would start with 1 TBSP maybe 2 depending on how sweet you want your cookies. Hope these turn out great.

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