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 recipe tastes good and was so easy to make! I made a chocolate chip version and a cranberry version. The only downside is that it has so much peanut butter, so it kind of tastes more like eating a scoop of peanut butter than eating a cookie. I may try it with a bit less next time.
very easy recipe. Works great for my diabetes. Only change I made was to add hemp hearts for extra protein. Will make this repeatedly and experiment with other ingredients. wish I could upload a photo.
I’m so glad you enjoyed it!
No I didn’t make them yet. I am a weight watcher & I think too many points, but sounds great. Thanks
Are the oats pre cooked?
No, they aren’t!
What type of vanilla do ylu use?
I typically use Kirtland brand vanilla.
What if you don’t have chia seeds, can you still make these or are they essential?
You can just leave them out and add more oats if needed.
Can you use protein powder instead of Oates?
You definitely could add in protein powder for some of the oats, but I would leave in at least a 1/2 cup to get the texture you need.
I made these today, March 30, 2020. I made them smaller because I was making them for my toddler size grandchildren. However we taste tested them before that. They are very Smashy and malleable they do not hold a shape even after coming out of the refrigerator. I don’t think it needs to go in the microwave at all. I used Nutt Zo instead of almond butter because we like the taste better and the oils from the mixed nuts are healthier for the brain. The flavor is fine. And we like the texture of the oatmeal and the Chia seeds. I did add a few raisins. I even added a tablespoon of Pea protein to increase the protein value. If I make these again I think I might grind up 1/3 cup of oats into oat flour and mix that in.
So do you not make them and eat them after they’ve set for an hour in the fridge? Thank you :) excited to try them with my kids.
I think they are best cold, so I try to wait at least an hour to eat one! Hope you enjoy them! :)
These are so good!! I’ll definitely be making them again!
I’m so glad to hear you liked them! :)
I want to make these tonight! We don’t have a microwave. Can I just warm them in a pan on the stovetop or in oven? And how long? :)
Yes of course! I would just stir until melted over low-medium heat.
Can I substitute something else for the chia seeds?
You can use flaxseed or just omit :)
It’s was an amazing recipe but when I put the warm peanut butter on the chocolate chips it mealted so I put the chocolate chips on top of the cookies
This recipe is great with crunchy or smooth peanut butter! I use a cookie scoop and just leave as a ball. Make a double batch because they go so fast!
I’m glad to hear you enjoy these breakfast cookies! Thanks for leaving a comment and review! :)
Can someone recommend a healthy peanut butter. I have smuckers natural creamy peanut butter, it’s thicker and healthier than creamy jif, that I use to use.
Thanks
Can I leave out the chia seeds? My son doesn’t like visible seeds and I’m afraid he won’t even try them
Yes, that should be fine! You might need to add in a little more old fashioned oats to get the right consistency. :)
Can you put fresh fruit in them like blueberries
Hi Susan! You could give it a try, but I would probably recommend dried fruit!
Can I substitute quick oats?
It will change the texture a bit but that should work. :)
Can you bake these? haha they look so good but I do like a baked cookie
Hi Danielle! I’m sorry, these aren’t meant to be baked. I’m not sure it would turn out very well!