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.
Haven’t made these, but if freezing them, put a layer of wax or parchment paper between.
Batch is in the fridge now. I tasted the batter so I know what they end up like. I kept it simple, I had honey with power seeds in it which had separated from the honey. For the honey I had chestnut which gave it a unique flavor. Everything else is per the suggested recipe.
Can’t wait to try them out tomorrow morning.
Have you tried making these with PB2 instead of using already prepared peanut butter?
I just wondered if it works to mix up enough PB2 and use it.
I have not tried that! I bet it would work!
These are delicious and super easy to make. I take them on the go or have them for an afternoon snack.
I’m so glad to hear you enjoy them! Thanks for leaving a comment and review. :)
I made this recipe. However, I did make it with almond butter instead of peanut butter since I don’t like peanut butter.
So while making it I noticed I had to add more honey to make the balls to make them stick together. Other than that they turner out great.
I’m glad you liked them! Thanks for sharing your experience with them. :)
Yummmmm! Is there even a better word to describe this cookie recipe?? I don’t think so—yummmmm it is!! I’m not really in the business of “making” cookies as much as I am in the business of “eating” them. The laziness factor of this recipe totally matches my vibes!!!!! Thanks so much!!!
Thanks so much for your comment and review Ciara! I’m so happy you enjoyed them! :)
Would these work with either steel cut oats or rolled oats?
I think rolled oats would work better than steel cut oats!
Is there anything I can substitute for the oats? I have an allergy to them. I love peanut butter/chia seeds and these just sound soo yummy.
Hi Sommer! I’m sorry but I don’t know of a good substitute for oats in this recipe since it makes up most of the recipe.
Is it possible to leave out the chia seeds?
Hi Kaitlyn! Yes, you can definitely leave them out. I would recommend adding one of the optional mix in’s in it’s place: mini chocolate chips, chopped almonds, raisins, pumpkin seeds, protein powder, or flaxseeds. :)
Love these simple breakfast cookies! I used crunchy almond butter instead of peanut butter. Great morning pre-workout snack with coffee! Making them again tonight and going to try some add ins. Thanks for a great recipe.
I’m so glad you enjoyed them! Glad to know they worked well with almond butter too. :)
This recipe is great. My mix was a bit dry initially (too many add ins?) I was able to solve the issue with a little melted coconut oil, and then they were perfect with another healthy ingredient.
Great idea with the coconut oil! :)
Is there an alternative to peanut butter that works well?
I haven’t tried any substitutes but you could try almond butter!
These breakfast cookies are so simple to make and they are absolutely delicious! I added in 1 mashed banana and chocolate chips and they are wonderful!!!
I’m so glad you enjoyed them! Thanks for leaving a comment and review!
Can I use chunky peanut butter?
That should be fine! You may want to try to add a little less oats at first to make sure it doesn’t get too dry.
Creamy is the key word in this recipe. I used chunky peanut butter and the whole “batter” was very dry!
If I wanted to make this and send to school with my son for snack, do you think they would be alright in a container (not refrigerated) for a few hours?
Yes they will be fine! They might just be a little softer than right out of the fridge!
i prolly wuddnt send this great recipe no doubt to skool with the kids …sumone cud be deathly allergic to the peanuts …someone shared about this lady who earlier had a snickers bar for a snack..well .. long after the lady ATE the candy bar the lady came to speak with a parent of child immediatly the child INSTANTLY GOT sick from the ladys peanut breath! they asked her did she have anything with peanuts in it she replied that she had a snicker bar wow go figure
These cookies look delish!!! I wish to make these and will!
Thank you for sharing this recipe!!!
Cookies for breakfast? Yes please!