Why You’ll Love This Recipe
These cookies are not only quick to prepare but also nutritious and versatile. You can customize them with your favorite mix-ins, such as dried fruits, seeds, or chocolate chips. They’re perfect for meal prep, healthy snacking, or a light breakfast on the run.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Peanut butter (or almond butter)
- Honey or maple syrup
- Ground flaxseed
- Vanilla extract
- Mini chocolate chips (optional)
- Salt
Directions
- In a large mixing bowl, combine the oats and flaxseed.
- In a microwave-safe bowl, warm the peanut butter and honey together for about 20–30 seconds until slightly melted and easy to stir.
- Add the vanilla extract and salt to the peanut butter mixture, then pour it over the oats.
- Stir well until the mixture is fully combined.
- Fold in the chocolate chips (if using).
- Scoop out portions using a tablespoon and shape them into small cookies or balls.
- Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Servings and timing
This recipe makes about 12–14 cookies.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes
Variations
- Use almond or cashew butter instead of peanut butter for a different flavor.
- Add shredded coconut or chia seeds for extra texture and nutrition.
- Replace chocolate chips with dried cranberries, raisins, or chopped nuts.
- For a vegan version, use maple syrup instead of honey.
- Add a sprinkle of cinnamon or cocoa powder for extra depth of flavor.
Storage/Reheating
Store the no-bake cookies in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. Allow frozen cookies to thaw at room temperature for about 10 minutes before eating. These cookies are best enjoyed chilled or at room temperature—no reheating required.
FAQs
1. Can I use instant oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Rolled oats work best for structure.
2. What can I use instead of peanut butter?
You can substitute almond butter, cashew butter, or sunflower seed butter.
3. Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats.
4. Can I make them vegan?
Absolutely! Just replace the honey with maple syrup or agave nectar.
5. Can I add protein powder?
Yes, you can add 1–2 tablespoons of your favorite protein powder. You may need to add a little more honey or nut butter to maintain the right texture.
6. How long do they last at room temperature?
They can stay at room temperature for up to 2 days, but it’s best to keep them refrigerated to maintain freshness.
7. Can I use steel-cut oats?
No, steel-cut oats are too hard and won’t soften properly without cooking.
8. Can kids eat these cookies?
Yes! They’re a great, healthy snack for kids—just ensure there are no nut allergies.
9. Can I make them nut-free?
Yes, replace nut butter with sunflower seed butter or tahini.
10. Do I need to refrigerate before eating?
Refrigerating helps them firm up, but if you prefer a softer texture, you can eat them immediately.
Conclusion
These No-Bake Breakfast Cookies are a simple, healthy, and delicious way to start your day. With minimal ingredients and no baking required, they’re ideal for busy mornings, snack prep, or satisfying your sweet tooth without guilt. Once you try them, they’re sure to become a staple in your kitchen.
PrintNo-Bake Breakfast Cookies
These No-Bake Breakfast Cookies are chewy, wholesome, and naturally sweetened. Made with oats, nut butter, and honey, they make an easy grab-and-go breakfast or snack that requires no baking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 12–14 cookies
- Category: Breakfast, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups rolled oats
- 3/4 cup peanut butter (or almond butter)
- 1/3 cup honey or maple syrup
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
- 1/8 tsp salt
Instructions
- In a large mixing bowl, combine the rolled oats and ground flaxseed.
- In a microwave-safe bowl, warm the peanut butter and honey together for 20–30 seconds until slightly melted and smooth.
- Add vanilla extract and salt to the peanut butter mixture.
- Pour the wet ingredients over the oats and stir until fully combined.
- Fold in the mini chocolate chips if using.
- Use a tablespoon to scoop portions and shape into cookies or balls.
- Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
Notes
- For a vegan version, use maple syrup instead of honey.
- Customize with dried fruits, nuts, or seeds.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- Best enjoyed chilled or at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
