Almond Butter Oatmeal Chia Breakfast Cookies (Gluten-Free, Refined Sugar-Free)

OH MY GOODNESS!!!!! These are the most amazing breakfast cookies IN THE WORLD!!!!

Almond Butter Breakfast Cookies

The other breakfast cookie recipe I have on this site is really delicious, but these just take breakfast cookies to a whole ‘notha level! And guess what? They have some really healthy stuff in them! Chia seeds are packed with a whole ton of goodness and these are loaded with them! I basically took a recipe I found for peanut butter breakfast cookies, and changed up some of the ingredients, simplified it a bit, and viola! Amazingness, in a little cookie! They are to die for when they are warm, but divine even after the 2nd or 3rd day (if they last that long!!) Try them TODAY! Trust me, you will not be disappointed in these cookies!

Almond Butter Oatmeal Breakfast Cookies with Chia (Gluten-Free, Refined Sugar-Free)

Almond Butter Oatmeal Breakfast Cookies with Chia (Gluten-Free, Refined Sugar-Free)



  1. Preheat your oven to 350 degrees
  2. In a large mixing bowl, cream the butter and the coconut sugar together. Add the eggs or flax eggs, and then add the almond butter and vanilla.
  3. Sprinkle the oats over the top of your wet ingredients and then sprinkle on the salt, baking powder, and chia seeds.
  4. Gently fold all the ingredients together until they are well mixed.
  5. Place dough in rounded spoonfuls onto a cookie sheet (I like to use my baking stone).
  6. Bake for about 15 minutes or until the surface is somewhat firm (they won't be super brown).
  7. Remove from oven.
  8. Makes 24-30 cookies.

One quick note: your cookies will bake off better if you refrigerate the dough for a little while first. They will still turn out OK if you don’t, but they will spread out a lot more and possibly stick to your pan if you bake them immediately from the mixer. I have done it both ways, and let’s face it: sometimes you just can’t wait to bake them after making them, so it’s perfectly OK to do it! Just be aware that they will be better after the dough is a little firmer and colder. I love to use my Pampered Chef stoneware baking pans for baking these, because they come out just perfectly! I usually quadruple the batch and we eat them for several days–for breakfast and snacks. You can bake some off ahead of time and just keep them in an airtight container, or you can keep the dough in the fridge and bake them off a pan at a time.

Let me know what you think of these! And thanks for stopping by 😉

Be blessed!


I'd love to hear what you have to say!

About Susan Cunningham

Susan lives in Texas with her husband and son. She loves sharing about her faith in Jesus, writing, homeschooling her boy, natural living, eating real food, pursuing health and wellness, and teaching others about essential oils. She blogs about real life at

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