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!
More Healthy Breakfast Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
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.
How long do I put them in the fridge for?
I usually let mine chill in the fridge for about 30 minutes to an hour so that they set and keep their shape.
I’ve made about four times now. I love changing them up once in awhile, like adding coconut and/or chocolate chips. Delicious and SO easy not to mention how healthy they are for you. :) :)
I’m so happy to hear you love them! I love switching up the flavors too :)
So delicious & very easy! Plan to double the recipe next time since they were such a hit in my house. Thanks so much!
I’ve made these twice now and I absolutely love them. Can you tell me approximately the calories in one patty? I really would like the nutrition facts but I realize everyone’s patty is different and the add-ons change too. I love the addition of the chia seeds because the crunch is very different from nuts. I am trying to stay away from candy and my husband needs more protein in his diet so this little treasure is a treat for both of us. Thank you!
Hi Rebecca, using the ingredients listed it’s about 189 calories per cookie. You can find the full nutrition information in the “nutrition” section of the recipe card. I’m so glad you love them so much! :)
Is the nutritional value listed in the recipe based on the minimum or maximum amounts? (2 T. vs. 4 T. of honey; 1 T. vs. 3 T. Chia seeds). Also, does it include any of the add-ins or just the basic ingredients?
Hi Lori, it’s based on the minimum amounts (2 Tbsp honey and 1 Tbsp chia). It does not include any extras – only the basic 5 ingredients listed.
We overslept this morning and I felt so bad the kids barely got to munch something before school! I was thinking of all these “prep ahead” things to have on-hand so that it doesn’t happen again. I am so excited to try this (stumbled on it from a recommendation)! It sounds like it will be a great substitute for what I usually cook if we run out of time. Thank you!
They make the perfect grab and go breakfast! I hope your kids love them as much as mine do :)
Could you add the protein info in? You say its packed but don’t list the protein in each cookie. Thanks.
Hi Jae – the nutrition information is listed at the bottom of the recipe card :) It’s about 7G of protein per cookie.
I thought chia seeds had to be soaked first
Not in this recipe :)
I used ground chia seeds… added flax seed too! I made 3 different versions using Nutella, peanuts and even rice crispies! My kids love them all!
Sounds so delicious! I’ll definitely have to try the rice krispies version :)
Love these. Thanks so much for sharing!
So glad you loved them!
We are going on a road trip and I just whipped up a batch of these cookies. They are super easy and so tasty! Thank you for the recipe!
I would have never thought that something so healthy could taste so darn good. Next time I am going to add a little bit of dark chocolate chips.
I absolutely love making these! They’re so easy and the kids love them!
do you think sliced almonds would work with chocolate chips as well I have a bunch of sliced almonds to use up
Yes, definitely! :)
Can the chia seeds be omitted?
Yes, definitely!
Super easy and yummy
Love, love love this healthy recipe! I was unable to form them into cookies but happily enjoyed it as granola on the go!!
So glad you love it! Try mixing in a little more nut butter (make sure it’s the creamy kind) or honey next time to help out with the consistency :)
Hi I am wondering if I can use almond butter instead of peanut butter? Thank you. Nadia
Sure! I would just make sure it’s a creamy almond butter so that the mixture sticks together :)
I haven’t made this yet it sounds great. I’ve not worked with chia seeds before . I read that they are suppose to be soaked in water before being consumed . So do I need to soak them before try to prepare this . Sorry if this sounds like a stupid question
Hi Claudette – I don’t soak mine before adding them to the cookies :)
I just want to point out that oats are gluten a lot of people do not know this .Sad because I love oats .I can have them soaked over night taste just as good ,it changes the sugar to a more digestible food I can add grated apple nuts dates as well only limited by imagination for combinations
Thanks for the reminder, Mary.
Oats are not gluten, you do have to make sure they are processed in a factory that does not process gluten filled products. Many gluten free oat options and soaking gluten does not remove or converts a gluten containing product, I and multiple family members have Celiac so I know gluten, unfortunately.
We make these all the time. Easy to make and store. Taste fabulous! I use agave instead of honey and dark chocolate. Great breakfast on the go or snack in the afternoon.
Your substitutions sound delicious! I’m so glad you love the recipe!