Chia Banana Date Cookies

One of my favourite chia seed cookie recipes, this recipe has the goodness of ground chia, banana and dates. It can be made completely gluten free by using coconut flour or almond meal instead of plain flour. This cookie is great for kids.

Makes 16 cookies


4 Tablespoons of white chia seeds

4 Tablespoons of plain flour

Half a small ripe banana

2 tablespoons of chopped dates

2 Tablespoons of rolled oats

1 large egg

2 tablespoons of honey

1 and a half teaspoons of baking powder

1 Tablespoon of water


Grind the seeds and the flour together. This makes the seeds grind easier and aerates the flour.

Put this mixture into a bowl and add the rolled oats.

Blend together the banana, egg, dates, honey, baking powder and water.

Add this to the dry ingredients in the bowl. Mix together. The consistency should be similar to a cake batter but not as runny as a pancake mix.

Drop dessertspoons of the mixture on to an oiled tray. Bake in a medium oven for 15 to 20 minutes, until lightly browned.

19 Responses to “Chia Banana Date Cookies”

  1. Sheri says:

    Tania said that she uses chia seeds as a egg replacement. 1 Tbsp seeds and 3-4 spoons water. Would that be teas or Tbsps?

    I’ve noticed you say medium or moderate oven, could you give a more precise temp? I’m assuming its probably around 325 or 350? I’m new to using chia seeds, and these banana cookies will be a healthier alternative to the home made banana muffins i love. Thanks 4 all the info U are providing!

    • admin says:

      That would be tablespoons Sheri. A medium oven is 325 to 350, depending on your oven. Some ovens run a little hot or a little cool. I always think that anything over 350 is a hot oven. Enjoy experimenting with chia seeds 🙂

  2. raj says:

    How much chia seed should be added, it”s not mentioned above

    • admin says:

      The recipe uses 4 tablespoons ofwhite chia seeds (you could also use black seeds). This is stated in the ingredients list Raj.

  3. Rhonda says:

    is there any other kind of dried fruit the dates and raisens are a little high in sugar

    • admin says:

      Dried fruit is high in sugar Rhonda. Dried apples and apricots are a little less so, but the taste would be quite different. If you want less sugar, I would be inclined to add ripe raw plums to the recipe for a similar taste. You would need to experiment a bit to get the ratios to your liking. You would most likely end up with a quite different cookie, but I think it woud taste very nice.

  4. Debbie Says says:

    I just want to say that this recipe came out differently than what most people claimed. However, I added a whole banana and kept the egg in and the consistency was not sticky. The batter came out more like cake batter. The cookies baked up real nice and they taste great!! Thanks for the great recipe!!

  5. tania says:

    I will try this recipe, but omit the egg, i always replace eggs with chia seed. 1 tbsp of chia seed mixed with about 3 or 4 spoons of water makes a great egg replacement. just let it sit for about 5 mins, mix it and add it as you would normally add your egg. then you have a totally vegan cookie, and i think the chia seed makes it taste much better than egg. you can leave the seed whole if you like the crunch or grind it up to hide it.

  6. Ellen says:

    Is it necessary to grind the seeds in order to get the nutritive value? I enjoy the crunch of the sees like when I use poppy seeds in cooking. I don’t want to lose the value of nutrition by not grinding so I really would like to know.

    • admin says:

      Hi Ellen. There is no need to grind the seeds to get more nutrition from them. If you want a crunchy cookie, try adding them whole to the cookie mixture, flatten them out and bake straight away. I must try this method!

  7. Deborah says:

    I made these on Saturday evening. I opted for coconut flour, so the batter was pretty stiff and dry, but I added some more water and an extra egg to compensate. I liked them, although they were a little bland. Next time I’d add some spices, chopped nuts and raisins or chopped dates (folded in at the end). Thanks for sharing the recipe. p.s. I wrote about it on my blog and added a link to your recipe.
    Thanks for sharing 🙂

    • admin says:

      Hi Deborah. I love the idea of using coconut flour. There are so many ways you can experiment with this basic recipe. Thanks for sharing your ideas.

  8. Tamara says:

    Just pulled these out of the oven. Absolutely delish! I replaced the honey with maple syrup and used gluten free flour. The dough was quite sticky and didn’t change shape so I just flattened them a bit. For a more runny consistency I might add almond milk next time. Thanks for the recipe! Loved it 🙂

    • admin says:

      So glad to hear you liked this recipe Tamara. They are a favorite with my family too. I love it when people adapt the recipe to suit themselves.

  9. Randi says:

    These look really good. I plan on making them. Just a note. When you substitute coconut flour in any recipe, you have to add more liquid. It soaks up more liquid than wheat flour.

  10. Sandy says:

    These cookies were a hit, however, the batter was like stiff cookie dough, not cake batter. Perhaps I should have used a more ripe banana. I ended up rolling them into balls and then flattening them a bit because I did not think the shape would change. It did not. Also, for some added sweetness I sprinkled some organic raw sugar on top and popped them back in the over for 2 more minutes. The sugar did not melt but stayed crunchy which added some texture. Also used coconut flour for gluton free. GREAT TASTE and easy to make. Thanks

    • admin says:

      Hi Sandy. Glad to hear you like the cookies. A more ripe banana would have helped and perhaps your egg was not large enough. I sometimes add a little water if I have a smaller egg. However it sounds as though your cookies turned out great. I love that you have adapted this recipe to your own tast with the addition of a little sugar and by using coconut flour.

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