These naturally sweetened, flourless no-bake breakfast cookies are easy to make, healthy, hearty and simply delicious. They can be whipped up in less than 5 minutes, stored for up to two weeks and are perfect for an on-the-go breakfast or snack.
Table of Contents
Healthy 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 an easy 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 similar to these banana oatmeal chocolate chip cookies or oatmeal chocolate chip cookies.
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 dark chocolate chips to them like I do in these healthy oatmeal chocolate chip cookies. 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!
Why You’ll Love This Recipe
- Hearty and wholesome: No oil, flour, refined sugar or butter! Plus, they are completely dairy-free. These cookies are ones you can feel good about and eat for breakfast!
- Easy to customize: Mix and match the ingredients to what you have on hand and make your own custom breakfast cookie.
- Delicious: There is lots of chewy and crunchy texture in each bite and actually taste so good!
- Simple to make: All you need is one bowl to make these!
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 butter such as almond butter or cashew butter 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 if vegan) 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!
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 try chocolate chips and pecans for extra richness. There are so many fun ways to jazz up this recipe!
- Chocolate chips
- Chopped almonds, pecans or walnuts
- Dried cranberries
- Pumpkin seeds
- Protein powder or collagen
- Ground flaxseeds
- Shredded coconut
How to Make Breakfast Cookies
- Combine liquid ingredients: Place the peanut butter, honey and vanilla in a microwavable medium bowl and microwave for 20 seconds. Taste and add more honey or vanilla to reach desired taste.
- Add remaining ingredients: Stir the mixture until well combined, then add in the remaining ingredients and any extra customizations. Stir well and ensure everything is well incorporated. If it’s too runny, add more oats. If it’s too dry, add more honey and peanut butter.
- Make cookies: Roll your cookie dough mixture into 8 balls and place the balls on a prepared baking sheet lined with parchment paper. Press the balls flat slightly and add any extra desired toppings.
- Chill: Place them in the fridge or freezer until the cookies are set. Take out a few minutes before serving. Serve and enjoy.
- 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.
Yes just sub the peanut butter with tahini or sunflower seed butter in this breakfast cookie recipe.
At only 189 calories per cookie you may want to add another items for a more filling breakfast! An apple, banana or other grab and go items would be great!
You should be able to get 8 nice sized breakfast cookies, but that really depends how big or small you make the cookies.
Perhaps you added more oats or dry ingredients and didn’t compensate with adding extra liquid ingredients. If you find this has happened add some additional honey or peanut butter.
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.
Other make ahead breakfast ideas we love include these oatmeal pancakes, mini egg frittatas or this breakfast meatballs recipe!
More Healthy Breakfast IdeasBrowse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
- ¾ 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
- 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.
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.
I wonder if making these in cupcake pans, with cupcake liners, would be good. They would certainly be more portable, as they have a built in wrapper, but would they stick to the accordion shape of the liner? Guess I’ll have to make a batch or the and find out. Sounds yummy!
I haven’t tried, but that does sound like a good idea! Curious to see if they stick or not – let us know how it goes!
Love these! My first try at no-bake breakfast cookies and I will definitely make them again. I added sunflower seeds and might add craisins next time too.
So happy to hear you loved them! Craisins would be so delicious in this recipe :)
I just made this recipe since it doesn’t take much time at all. I left out chai seeds and added some protein powder. I had to sample one before letting it set up and it was very good. Will be making these again, but doubling the batch so I can freeze them.
So glad you enjoyed them, Brenda! Great idea to double for freezing :)
I added sugar free honey, organic peanut butter, cranberries, fine chopped pecans and vanilla, oats. They turned out wonderful. I am thrilled to have a wonderful recipe. Thanks. I am 76 years young and this was Easy.
Sounds delicious! So glad you enjoyed the recipe, Charlene. Thanks for your comment and review :)
These were real good but sticky. How can I fix that.
You can add in more oats. Sometimes I like to pulse the oats in a blender first.
Can almond butter be substituted for the peanut butter?
Sure, as long as it’s a creamy almond butter so that the cookies hold their shape.
For the add ins, can you add a 1/4 cup of each? I want to add the flaxseed, protein powder and chocolate chips.
Yes you can. If it’s getting this just add a little bit more peanut butter and honey.
What are the macros per serving for this?
Check out the nutrition information on the bottom of the recipe card for the macronutrients. This number will change based on the ingredients used.
This recipe was very tasty ! I added chocolate chips this time and next time I’ll try something else. I couldn’t stop sampling it while I was making it :) This recipe is among my go-to snacks !
I’m so happy to hear you enjoyed them, Marsha! :)
Can creamy natural peanut butter Be used in the recipe? It sounds delicious.
As long as the consistency is creamy (not drippy) so that it holds the cookies together :)