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.
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!
Optional Mix-in’s
You can stick with the base ingredients above, or add extras to make some fun variations.
- Chocolate chips
- Chopped almonds, pecans or walnuts
- Raisins
- Dried cranberries
- Pumpkin seeds
- Protein powder or collagen
- Ground flaxseeds
- Shredded coconut
- Cinnamon
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.
Other make ahead breakfast recipes we love include these oatmeal pancakes, mini egg frittatas, my breakfast bars recipe or breakfast meatballs recipe!
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Breakfast Cookies
Video
Ingredients
- 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
Instructions
- Microwave liquids. Place 3/4 cup peanut butter, 2-4 Tablespoons honey and 1 teaspoon vanilla in a microwavable bowl and microwave the ingredients for 20 seconds. Taste and add more honey or vanilla to reach desired taste.
- Add oats. Stir the mixture until well combined, then add in 3/4 cup oats and 1-3 Tablespoons chia seeds (and any extra mix-in's). Stir well and ensure everything is well incorporated. Taste and add any extras 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.
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.
Categorized as: American, Breakfast, Chocolate, Chocolate Chip Cookies, Cookies, Dairy-Free, Desserts, Energy Balls + Bars, Make Ahead, Meal Prep, No-Bake, Oatmeal Cookies, Reader Favorites, Snacks, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I accidentally melted the mini chocolate chips with the peanut butter and honey. Had to add a little more oats, but turned out great. I am diabetic so I used no sugar added peanut butter and half the honey (mine was vanilla cinnamon honey). I’m not usually a fan of chia seeds, but they really added a nice texture. I must have made my cookies too big because I only got six using an ice cream scoop but I’m glad I did because it filled me up! Looking forward to trying some of your other variations.
Can I omit the oats in this recipe for keto friendly?
Yes, it may change or alter the taste and texture. You will want to substitute another similar ingredient to oat that will hold together the cookies.
Do they hold together OK when they’ve been out of the fridge for a while?
Yes! The honey and nut butter will help hold the cookies together. If they are in a colder, dry area they may not last as long but they should not fall apart throughout the day.
Easy and delicious. My two favorite things in a recipe.
I added a 1/4c nutella. So delicious! My kids gobbled them up.
That sounds perfect! Love that idea!
SO good! We added chocolate protein powder, chopped pecans, mini choc chips and shredded coconut. Personally, I love the crunch of chia seeds, but they get stuck in my teeth and I hate that! But overall, these are GREAT cookies!
I wonder if you can use Quaker oats just simply granola and do the same recipe I think it would work you could just add whatever you wanted in with a granola too I’m looking forward to people trying other things and reading everybody’s comments
Irish peanut butter and raw honey and I melted that and I stirred in the oats first you have to leave the chocolate chips to the very last because you have to let the stuff cool off some mortal melt your chocolate chips and then I added raisins chocolate chips chopped walnuts pumpkin seeds and coconut almost everything but the kitchen sink and they’re really good and I learned today that rolled oats and old-fashioned oats are the exact same thing they’re used interchangeable so you don’t have to buy that $9 packet of rolled oats when you can go get organic old fashioned oats for three bucks in a regular cereal aisle . These cookies are so simple and really low sugar for the most part as long as you use dark chocolate chips enjoy making cookies
Dad and I tried this and it was really good. We will be making more to freeze!
I am so glad that you loved this recipe. These no bake cookies are popular! Thanks for trying one of my recipes!
Hello, thank you for sharing the recipe! I haven’t tried it yet, but sounds delicious. I haven’t got a microwave oven, would it turn out well without this step?
The microwave is to melt and combine the ingredients together. You can use the stovetop and warm up the ingredients that way.
They were lovely and eaten quickly! I added in dried cherries 🍒 and figgy bits. So easy, I’m sure to make these regularly. Thank you for sharing!
That sounds delicious! I love those two ideas to use in your no bake breakfast cookies!
I really enjoyed these breakfast cookies. I only used 2 tbsp honey, added 72% chocolate chips, and flax seed. Very good and healthy.
That sounds perfect! Thanks for sharing!
I made these cookies today .They turned out delicious .Thank you so much quick and easy.
These are the best breakfast cookies! We love them too. I am glad that you enjoyed them.
Love it! I made it twice already with some variations I.e. coconut flakes, flax seeds, chocolat chips and raisins.
Those variations sound delicious! Thanks for sharing.
Can you use Crazy Richards all-natural peanut butter? Some of my friends say it will be too runny. I like this brand as it is just peanuts….all natural.
I haven’t tried it with these breakfast cookies. If it is a natural or healthier peanut butter, then it usually doesn’t hold the cookies together properly.
Adding protein powder, coconut or chia seeds should make up for the looser consistency of the healthier option peanut butter. Also, make sure your choice of natural nut butter is stirred or mixed well before measuring to be used in any recipe.
These are all great ideas! Thanks for sharing!
Can one use steel cut oats for this recipe?
I have not tried these breakfast cookies with steel cut oats. Let me know how it turns out!
I used three teaspoons of chia powder (insteadof chia seeds), added chocolate chips, pecan bits. They’re chilling in the fridge right now. The sampling of it before chilling is yummy!
I didn’t read all the comments… I wonder if anyone threw some raisins in too. ?
Yes! That will work great too!
I did! Delicious!
I just made this recipe with almond butter and I added raisins and cranberries. They’re in the freezer right now. I can hardly wait ti try them. Thank you for the recipe💌
It makes me happy to know that the recipe was a success for you!