4.69 from 140 votes

Oatmeal Chia Cookies

Brittany MullinsUpdated Feb 18, 2025

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Servings: 15

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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 140 votes

Oatmeal Chia Cookies

By: Brittany Mullins

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

Cook Time: 20

Servings: 15

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

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.