No-Bake Breakfast Cookies

No-bake and easy to make in one bowl, these breakfast cookies are naturally sweetened, gluten-free and delicious! The perfect healthy on-the-go breakfast or snack.

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Healthy Oatmeal Breakfast Cookies

Whenever I get a little lazy to make breakfast or know I’m going to have a hectic week ahead of me, I whip up these healthy no bake breakfast cookies. They are gluten-free, refined-sugar free, dairy free and oh so delicious!

I eat a few of them for an easy breakfast and I love snacking on them when I get a mid-afternoon dip. They are a healthy no bake cookie packed with protein that keeps you full! Banana oatmeal chocolate chip cookies or healthy oatmeal chocolate chip cookies, are two others we love.

Why You’ll Love This Recipe

• Hearty and wholesome: No oil, flour, refined sugar or butter! Plus, completely dairy-free. These breakfast cookies are ones you can feel good about eating!
• Easy to customize: Just like my homemade granola bars, mix and match the ingredients to what you have on hand and make your own custom breakfast cookie.
• Simple and delicious: All you need is one bowl and 5 minutes to make these! There is lots of chewy and crunchy texture in each bite and they actually taste so good!

Breakfast Cookie Ingredients

Below are the base ingredients needed for this breakfast cookie recipe. From there, feel free to add in any additional mix-in’s to make the cookies your own (ideas below).

• Peanut butter: I used peanut butter, but other types of nut butter such as almond butter, cashew butter or sunflower butter will work too as long as they’re the CREAMY type. The creamy consistency holds 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!

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.

Expert Tips

• 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 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.
• 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 and 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.

Recipe and photography contributed by Jane from Baking-Ginger.