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.
Delicious!! 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!
Perfect pregame or practice breakfast! I added 1tbsp local honey.
Hee! Looks like an amazing recipe! How much do you suggest eating for breakfast? xxx
As 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!
I 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.
Ahh! These look particularly delicious! Thanks for sharing 🙂
These 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. 🙂 xo!
Hi 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 🙂
I want to try your cookies, looks appetizing
Wow, these look AMAZING! I love seeing how you use substitutions to make recipes healthier – totally an area I’m clueless about!