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 just put mine in the fridge. Made them for my 96 yr old mom. I used the chia seeds and added soft raisins as she has bad teeth. I tasted then and they’re yummy.
How thoughtful of you! I hope your mom loves them! :)
Just made these…in fridge firming up…but my taste test says they are fabulous!!! Can’t wait to eat them! I didn’t use the chia seeds and added chocolate chips, almonds, pecans, and dried cranberries. Yummy!
Sounds delicious! Hope you love them, Kathy :)
Can’t wait to get the honey and vanilla, and sugarfree chocolate chips.
Delish! Made with toasted flax seeds and a few tiny dark chocolate chips.
Sounds yummy. Glad you enjoyed them, Rochelle! :)
I used almond butter in place of peanut butter. I also used Lily’s sugarfree mini chocolate chips.
Sounds delicious! Thanks for your review, Candi :)
Very tasty! I made these in advance for tomorrow’s breakfast and split one with my husband, and he immediately asked for the recipe to make more with other mix-ins.
Awesome! So glad you both loved them :)
I substituted almond butter for the peanut butter; the rest stayed the same.
They are delicious!
Happy to hear they were a hit, Arlene!
I make these almost weekly and make them into bars since I can fit a small pan into my fridge. We love them with coffee in the morning. The grandsons look for them as soon as they walk into the house!
Love to hear that! Thanks for your kind comment and review, Cynthia :)
These are my new favorite snacks. They are super easy to make. I like to add dried mixed berries and almonds. I eat 2 with coffee for breakfast or one for a snack.
I’m so glad you enjoyed the recipe, Lori! :)
Made them. Super easy and super tasty.
Even for a lazy old man.
Glad you enjoyed them, Jim!
i would like to make these but only have quick oats on hand, could they be substituted?
It will change the texture a bit but that should work. :)
What can I use instead of oats?
Hi Pamisue! I don’t have a good substitute for the oats unfortunately!
I used a cup of crushed gluten free cornflakes instead of oats. Not nearly as nutritious as oats or quinoa, but that’s what I had, and they taste like honey-joys!! YUM
Mmm what a great idea! Thanks for sharing your substitution, Anna :)
I wonder if quinoa flakes would work instead of the oats?
Hi Kristy, I’ve never tried quinoa flakes so I’m not sure. Let me know how it goes if you give it a shot!
Hey! How many calories are in 2 cookies?
1 cookie has about 189 calories. You can find the nutritional information at the bottom of the recipe card under the “nutrition” section :)
what can i use instead if you have a nut allergy
You could try using sunflower butter or tahini!
I love these! I’m not a typical “breakfast” person. I love the grab and go. Healthier and cheaper than most store bought breakfast bars.
So happy you love them, Debi! They are a favorite of mine too :)
What a wonderful, easy breakfast, mid day or whatever time you want snack. I just made the cookies. I got nine large cookies out of the recipe and both my husband and I think they are great! I chose to admit the chocolate chips and added pecans, cinnamon & dried cranberries as well as a healthy scoop of chocolate vegan protein powder. With the addition of the protein powder, I had to add the third tablespoon of honey to combat the dry addition. Thank you for the recipe, we will definitely make it again & again & …
Your substitutions sound so delicious! I’m so glad you and your husband loved them so much! :)
Great healthy cookie. My husband loves them
Yay! Glad to hear they were husband approved :)
How much protein powder do you add in? Do you have to add some kind of liquid (ie milk) to balance out the dryness of the powder?
I usually add 1-2 scoops. Just add a little more PB or honey if needed :)
Gave them a try – I like that it’s so simple with everything I already have on hand. Made some plain, some w raisins and walnuts, some w dried unsweetened coconut, some w mini chocolate chips.
Yuuuuuummmmmm
Two cookies and an apple for breakfast was perfect!
Possibilities are endless. I’m gonna add dried cranberries or cherries next time.
I’m definitely going to freeze some for grab and go breakfast.
All of the different variations you tried sound amazing, Dee! I’m so glad you loved the recipe :)
I now have new addiction. Buti use a few of the suggested additions. I mix in mini chocolate chips, raisins and dried cranberries. I have some dried apricots that have been hanging around that may get diced up and added as well. I would say if it’s something you like, stick it in!
Yum, those sound like delicious additions!