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.
This breakfast cookie ✅ all the boxes; healthy, flavorful, filling, satisfying, etc. My husband, who try’s 😉 to eat healthy, really enjoys them and that says allot.
I used maple almond butter in the recipe.
These are so yummy. My kids love them. I add vanilla protein powder, 3 tablespoons of a healthy seed mix and chocolate chips.
Sounds delicious! I’m so glad your kids love them!
How much protein powder did you add?
Hi Dawn! I add 1 scoop of protein powder.
Can you freeze these cookies?
I added flaxseed, dried pineapple, choc chips and almonds. They are delicious! Thanks for sharing!
Yes, freezing them should be fine! :)
Can I use natural peanut butter to make this?
That should be fine! :)
Super yummy and easy to make. My alteration was using Crunchy Sunbutter.
I’m glad you enjoyed them!! Glad they turned out well with Sunbutter.
Do you have to soak the chia seeds before using them in the recipe? Thank you!
I don’t!
Myself, and my kids absolutely love this recipe! And it really does take less that 5 minutes. Super easy and super delicious. 😋
I’m so glad you enjoy them! Thanks for leaving a comment and review. :)
Would almond or cashew butter work for those that can’t eat peanuts? I wasn’t sure about the consistency.
That should be fine! :)
What are substitute for peanut butter
You could use almond butter. :)
I can’t wait to try these. Have you mixed in protein powder before? I’m curious how many scoops you used. Thank you!
Hi Denise! Yes I have, I usually add 1-2 scoops. Just add a little more PB or honey if needed.
These are really good and so easy to make. For one batch, I mixed all the ingredients then pressed the mixture in a small airtight container lined with parchment instead of making balls. After the mixture chilled, I cut it in squares.
Great idea! Thanks for your comment!
They were reslly good the only thing I did different was melt a few dark choc. Chips and drizzled over the top.
Sounds delicious!
It’s very similiar to the “energy bites” that I make….delicious, and healthy!…
So easy to make, filling, and full of protein! Easy to grab on the go. These give me energy!
Easy and delicious. Everything goes into one bowl, I used a scooter so they would be all one size. They were in the frigid for one hour, wrapped them in waxed paper and into a zip bag and into the freezer. Great for snacking.
I’m so glad you enjoyed them!
Came out a bit dry, will probably either decrease oats or add mmaple syrup and vanilla next time. Potentially could also let the chia expand in the PB before mixing the oats
good
Could you do without the Chia seeds?
Yes, definitely!
Easy and tasty alternative to fixing a regular breakfast
Do you think you could use natural peanut better?
That should be just fine. :)
Could you do without the Chia seeds?
Yes that will be fine! :)