These No-Bake Breakfast Cookies are easy to make, healthy, packed with protein and simply delicious. They can be whipped up in less than 5 minutes and stored for up to two weeks.
These breakfast cookies are an absolute favorite in my house. We make them ALL the time for a quick breakfast or snack, as well as chocolate peanut butter protein balls, no-bake energy balls, overnight oats and mini egg frittatas.
Healthy no-bake cookies
Whenever I get a little lazy to make breakfast or if I know I’m going to have a hectic week ahead of me, I whip up these guys. These healthy no-bake cookies are gluten-free, refined-sugar free, dairy free and oh so delicious!
I eat 2 or three of them for breakfast (okay, sometimes it’s 4) and I always love snacking on them when I get that mid-afternoon dip. They are packed with protein so they really keep you feeling full and powered up.
The thing I love most about these breakfast cookies (other than the fact that they only take 5 minutes to make) is that you can change them up all the time! Sometimes I add only chocolate chips to them (I love dark chocolate chips). Other times I add some chopped almonds or some pecans. The mix-in options are endless – try adding in pumpkin seeds, dried cranberries, flaxseeds…you name it!
Ingredients for breakfast cookies
The base ingredients for this breakfast cookie recipe are rolled oats, creamy peanut butter, vanilla, chia seeds and honey. From there, feel free to add in any additional mix-in’s, like chocolate chips or chopped almonds. You can also make swaps if you prefer, like using creamy cashew butter instead of peanut butter or maple syrup instead of honey.
- Peanut butter
- Honey or maple syrup
- Vanilla
- Chia seeds
- Old fashioned oats
Optional mix-in’s for breakfast cookies
- Chocolate chips
- Chopped almonds or pecans
- Raisins
- Dried cranberries
- Pumpkin seeds
- Protein powder or collagen
- Flaxseeds
How to make breakfast cookies
These oatmeal breakfast cookies are so easy to make! Scroll down for the printable breakfast cookie recipe and video tutorial.
- Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. Then give it a good mix.
- Add in oats, chia seeds and any other optional mix-in’s and stir to combine.
- Roll mixture into 8 balls and place on parchment paper lined baking sheet.
- Press balls flat slightly, then place in fridge for at least an hour to set.
- Store breakfast cookies in an airtight container in fridge for up to 2 weeks.
How many calories are in a breakfast cookie?
If using the base ingredients for your breakfast cookies (peanut butter, honey, vanilla, chia seeds, oats), each breakfast cookie will have about 189 calories each. The calories will change if you add in any extras, like chocolate chips or almonds. Each serving is packed with protein and will keep you staying full and energized throughout the morning or afternoon!
How to store breakfast cookies
To store breakfast cookies, simply place in an airtight container or zip top bag and keep in the fridge. The cookies will keep for up to 2 weeks if stored properly in the fridge.
Can you freeze breakfast cookies?
Yes, you can freeze these healthy breakfast cookies. I sometimes double the batch and stick half in the freezer to have on hand. Simply store in a freezer-friendly container or bag for up to 3 months. Just make sure you let the breakfast cookies set in the fridge first prior to adding to your freezer container. This will ensure they don’t stick together!
Breakfast Cookie Recipe
Ingredients
- 3/4 cup peanut butter
- 1 Tablespoon honey or maple syrup
- 1 teaspoon vanilla
- 1-3 Tablespoons chia seeds
- 3/4 cup old fashioned oats
Optional Mix In's: 1/4 cup mini chocolate chips, chopped almonds, raisins, pumpkin seeds, protein powder, flaxseeds
Instructions
- Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
- Stir the mixture until well combined then add in the remaining ingredients (and any extra mix-in's).
- Stir well and ensure everything is well incorporated.
- Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hour to set.
- Store breakfast cookies in an airtight container in the fridge for up to two weeks.
Video
Notes
Nutrition
Originally written by Jane from Baking-Ginger.
Tasty and easy to make. I used sunbutter instead of peanut butter as I’m allergic to peanuts. I also added dried cranberries. What I like about this recipe is it’s versatility in addition to being tasty and easy to make.
I’m so glad it turned out well for you with your substitutions. Thank you for leaving a comment and review Sheryl. I know it will be so helpful to others with peanut allergies!
These were super easy to make, tasty and even hubster loved them!
It would be great to know how many carbs are in this being that as a diabetic I need to know my carb count