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.
Healthy protein breakfast 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!
5 simple ingredients
Below are the base ingredients needed for this recipe. From there, feel free to add in any additional mix-in’s to make the cookies your own (ideas below). That’s the beauty of these breakfast cookies…they are so easy to customize!
- Peanut butter: I used peanut butter, but other types of nut butters will work too as long as they’re the CREAMY type. The creamy consistency acts as the “glue” that helps hold the cookies together.
- Oats: This recipe calls for old fashioned oats. They’re chewy, delicious and are a great source of fiber.
- Honey: You can use honey (or maple syrup) to sweeten the cookies.
- Vanilla: Pure vanilla extract adds an extra boost of flavor.
- Chia seeds: I love adding these for extra protein, fiber and antioxidants. You can’t really taste them, but they help pack a punch of nutrients!
Other mix-in’s to add
You can stick with the base ingredients above, or add extras to make some fun variations. Try adding dried cranberries and shredded coconut for a sweet, fruity taste. Or chocolate chips and pecans for extra richness. There are so many fun ways to jazz up this recipe!
- Chocolate chips
- Chopped almonds or pecans
- Raisins
- Dried cranberries
- Pumpkin seeds
- Protein powder or collagen
- Flaxseeds
- Shredded coconut
- Cinnamon
Tips for the best breakfast cookies
- Microwave. After mixing together the wet ingredients (peanut butter, honey and vanilla), give it a quick 20 second nuke in the microwave. It’s much easier to stir together with the rest of the ingredients when the mixture is a bit warm and melty.
- Consistency. You can always adjust the consistency until it’s just right. If the mixture is too runny, add in a little more oats to soak it up. Or if it’s dry and crumbly, add in more creamy peanut butter or honey.
- Taste test. Give the mixture a quick taste before shaping into balls. Add in a little more honey to sweeten if needed or a small pinch of salt or cinnamon for more flavor.
- Shape. These cookies are a bit larger than energy balls, so after rolling them up, don’t forget to press down on the ball to slightly flatten them out. You can use the palm of your hand or the bottom of a cup to do this. This gives them that round cookie shape, while also making them easier to eat.
- Let chill. After shaping the cookies, they will need to chill in the refrigerator or freezer in order to set. Although they’ll still taste delicious at room temperature, they might fall apart easier. Giving them time to set helps them keep their shape.
Storing + freezing
- To store: Simply place in an airtight container or zip top bag and keep in the refrigerator. The cookies will stay for up to 2 weeks if stored properly in the fridge.
- To freeze: I like to flash freeze the cookies first, so they don’t stick together. Simply freeze them on a baking sheet until hard (about 30 minutes to an hour). Then stack in a freezer container or bag and freeze for up to 3 months.
More healthy breakfast ideas:
- Peanut butter overnight oats
- Chocolate peanut butter protein balls
- Cinnamon roll breakfast smoothie
- Homemade granola bars
- Instant pot steel cut oats
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Breakfast Cookies
Ingredients
- 3/4 cup creamy peanut butter
- 2 to 4 Tablespoons honey , more to taste
- 1 teaspoon vanilla extract
- 1 to 3 Tablespoons chia seeds
- 3/4 cup old fashioned oats , more if needed
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. Taste and add more honey or vanilla to reach desired taste.
- 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. Taste and add any extra's if desired. If it's too runny, add more oats. If it's too dry, add more honey and peanut butter.
- Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and add any extra desired toppings. Place them in the fridge or freezer until set.
- Take out a few minutes before serving. Serve and enjoy.
Video
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe and photography contributed by Jane from Baking-Ginger.
Oats are gluten free?
Yes, most oats are gluten-free. Just double check the package before using :)
How many calories per cookie?
About 189 calories per cookie. You can find the full nutrition information in the recipe card under the “Nutrition” section :)
I don’t have a microwave, how can I heat the peanut butter?
You don’t have to microwave it, but let me know how it turns out!
These look awesome! Are these essentially an ‘energy ball’ but in a cookie shape? Or are they different from an energy ball?
Yes, very similar to an energy ball :)
I don’t like chia seeds can you make the recipe without them?
Yes, you can leave them out :)
I don’t have a microwave. Do you know how I can make these stove top? Thanks
Yes, just heat the peanut butter on the stove over low heat for a minute or two, or until melted :)
I love the recipe. I just made them and put then in the freezer. Taste good I will make them again
So happy to hear you enjoyed the recipe, Kimberly!
I just put mine in the fridge. Made them for my 96 yr old mom. I used the chia seeds and added soft raisins as she has bad teeth. I tasted then and they’re yummy.
How thoughtful of you! I hope your mom loves them! :)
Just made these…in fridge firming up…but my taste test says they are fabulous!!! Can’t wait to eat them! I didn’t use the chia seeds and added chocolate chips, almonds, pecans, and dried cranberries. Yummy!
Sounds delicious! Hope you love them, Kathy :)
Can’t wait to get the honey and vanilla, and sugarfree chocolate chips.
Delish! Made with toasted flax seeds and a few tiny dark chocolate chips.
Sounds yummy. Glad you enjoyed them, Rochelle! :)
I used almond butter in place of peanut butter. I also used Lily’s sugarfree mini chocolate chips.
Sounds delicious! Thanks for your review, Candi :)