Oatmeal Chia Cookies
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Published Sep 09, 2019, Updated Mar 05, 2024
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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.
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!
Want more Chia Recipes?
- Chia Pudding
- Strawberry Chia Jam
- Peanut Butter Chia Pudding
- Chocolate Chia Pudding
- Coconut Chia Bars
More Healthy Cookie Recipes to Try
- Protein Cookies
- Coconut Flour Cookies
- Healthy No-Bake Cookies
- Peanut Butter Granola Cookies
- Oatmeal Raisin Cookies
- SunButter Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Oatmeal Chia Cookies
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I skip chocolate chips for this recipe? I’m trying to limit chochlate consumption for my toddler, so wondering if that would work?
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!
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.
So glad these cookies were a hit! Thanks for the review, Amy. I appreciate it. 🙂
These are delicious! My toddler loves these too 😊
Yay!! I’m so glad they’re a hit, Laura. Thanks for the review. I really appreciate it!
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!
So glad these cookies were a hit! Thanks for the review, Brenda. I so appreciate it!
These are so good and family friendly!!!
oh these are divine. Can’t wait to have one with a cup of coffee in the morning!
So glad you loved these cookies, Chantel!! Thanks for the review. I appreciate it!
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!
So glad you loved these cookies, Missy. Thanks for the review. I so appreciate it!
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.
So glad these cookies were a hit!! Thanks for making them and for coming back to leave a review. I really appreciate it. 🙂
Hi, is it possible to adapt this recipe for a nut allergy? Can any type of milk be used instead of almond milk? Thanks!
Hey Jenny – yes, any type of milk will work and you can use tahini or sunflower seed butter instead of almond butter.
Delicious! Thank you 🙂