Description
These no-bake breakfast cookies are a quick and healthy grab-and-go option made with oats, nut butter, and natural sweeteners. Perfect for busy mornings, they come together easily without turning on the oven.
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup natural peanut butter (or almond butter)
- 1/3 cup honey or maple syrup
- 1/4 cup mini chocolate chips
- 1/4 cup ground flaxseed
- 1/4 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine the oats, flaxseed, shredded coconut, and salt.
- In a separate microwave-safe bowl, warm the peanut butter and honey (or maple syrup) for 20–30 seconds until easy to stir.
- Stir the vanilla extract into the peanut butter mixture.
- Pour the wet ingredients into the dry ingredients and mix well until fully combined.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of mixture at a time and form into cookies. Place on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes, or until firm. Store in an airtight container in the refrigerator.
Notes
- Use certified gluten-free oats to make this recipe gluten-free.
- Swap peanut butter with almond or sunflower seed butter if desired.
- Store in the refrigerator for up to 1 week or freeze for longer storage.
- You can add chia seeds, dried fruit, or chopped nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
