No-Bake Healthy Breakfast Cookies are the perfect on-the-go breakfast or snack! Theyโre quick to make, require simple everyday ingredients, and are so tasty! Add an optional drizzle of chocolate on top and youโll be heaven with these Breakfast Cookies!
Love breakfast cookies? Us too! Try our chocolate version next โ these Chocolate-Peanut Butter Breakfast Cookies, these Protein Breakfast Cookies, or these baked Healthy Breakfast Cookies.
No-Bake Healthy Breakfast Cookies
We love varying up fun breakfast options around these parts and cookies for breakfast is nothing Iโll ever turn down! No-Bake Healthy Breakfast Cookies are also a great on-the-go option, perfect for taking on a camping or back-packing trip and make a great afternoon pick-me-up snack.
Iโve tried to keep the recipe list and short and as simple as possible while relying on pantry staples โ no stops at specialty stores needed.
These cookies are crunchy, chewy, sweet, and nutty. Pair the peanut butter base with a chocolate topping and itโs a match made in heaven!
No-Bake Healthy Breakfast Cookie Ingredients
- Creamy peanut butter adds flavor and nutrition, plus ensures the cookies are filling and satiating. As far as nut butter goes, I recommend using one you enjoy eating straight from the jar. We love using slow-roasted and lightly salted peanut butter with loads of flavor.
- Honey sweetens these cookies and helps hold everything together.
- Vanilla and salt enhance the flavor.
- Old-fashioned oats give the best results; steel-cut oats will be too coarse and hard, and quick oats donโt add enough texture.
- Rice Krispiesยฎ Cereal adds a fun crunch. Any crisp rice cereal works in these cookies.
- Oat flour is simply blended up oats (more on this in the โquick tipโ box below).
- Chocolate is an optional ingredient you can melt some and drizzle over these breakfast cookies. We love the chocolate drizzle! Dark chocolate is going to be a more nutritious option, but semi-sweet or milk chocolate is great here too.
Quick Tip
Oat flour is just regular old-fashioned oats that have been processed in a blender until they look like flour. Nothing fancy here, so if you already have the old-fashioned oats youโll have everything you need!
No-Bake Healthy Breakfast Cookie Tips
- Adjust quantities. Depending on the actual ingredients used, there may be some variation. If the mixture is too wet and sticky (and not gathering nicely into a ball), add a touch more oats and/or oat flour. If the mixture is too dry (and crumbling), add a bit more nut butter and/or honey.
- Play around with this recipe! I wanted to keep this recipe simple (yet tasty!) so I relied on readily accessible pantry staples. That said, itโs an easy recipe to springboard lots of variations. Some ideas: add in flaxseed, chia seeds, protein powder, hemp hearts, etc. Replace some of the oats or oat flour with some of these dry ingredients if desired.
- Add some mix-ins. If youโd rather leave off the chocolate drizzle topping, Iโd recommend adding a few tablespoons of a tasty mix-in; just keep it small so it doesnโt crumble the cookies. Think miniature chocolate chips, coarsely chopped dried cranberries or dried tart cherries, coarsely chopped nuts, etc. Add 2 to 3 tablespoons of mix-ins to the mixture before shaping it into cookies.
- Use a cookie scoop! Not only does the cookie scoop make the process easier, but it also helps pack the mixture in tightly so these healthy breakfast cookies wonโt crumble. I use a scoop that is 1-1/2 tablespoons (about the size of a golf ball). Once all the mixture has been separated into equal-sized balls, flattening the balls into cookies is quick and easy.
- When melting the chocolate for the chocolate drizzle topping, microwave the chocolate chips in sturdy, heat-safe bowls (not plastic or melamine). To avoid burned chocolate chips, microwave in short bursts, stirring frequently in between the bursts.
No-Bake Healthy Breakfast Cookie Storage
Store cookies in an airtight container for 4-5 days (we like to keep them in the fridge) or freeze for up to 3 months.
More easy no-bake recipes
- No-bake Energy Bites
- Granola bars with pistachios and a dark chocolate topping
- Parfait fruit, yogurt, and granola
- Chewy Granola Bars with miniature M&Mโs and chocolate chips
- Trail Mix made five different ways
No-Bake Healthy Breakfast Cookies
Equipment
Ingredients
- 1/2 cup creamy peanut butter see note 1
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup Rice Krispies cereal
- 1/4 cup oat flour or flax seeds, blend up regular oats in the blenderโsee note 2
- 1/2 cup old-fashioned oats not quick or steel-cut oats
- 3 tablespoons chocolate chips milk or dark chocolate
- Optional add-ins see note 3
Instructions
- In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20โ30 seconds and stir until thoroughly combined. In the same bowl, add Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour, and if it is too dry, add a touch more peanut butter and/or honey.
- Optional Add-ins: Add 2 tablespoons of optional add-ins if desired (make sure if you add anything here, it is finely diced up first).
- Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment-paper-lined sheet pan. Repeat with all the mixture. Once youโve got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.
- Optional Chocolate Drizzle: If desired, melt 3 tablespoons of chocolate chips in a microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use coconut flour in the place of the flax seed or the oat flour?
Iโve never tried that substitution in these so I really canโt say what that would do to the taste and texture.
Yum, these are soo good! And so easy to make ๐
So happy to hear that!! Thank you Kelly!
Do you have the carbs, protein, fat and calorie count?
Dangโฆmy roomie will be hounding me on the calorie/fat countโฆapproximate count? They look so good.
Hey Toni! I would recommend plugging in the ingredients to My Fitness Pal to see the calorie and fat count of this recipe ๐ Enjoy!
Made them today with crunchy peanut butter and LSA in place of the flaxseed. I also made them smaller and got around fourteen cookies because I wanted them more as a snack as opposed to breakfast. I saved the recipe because theyโre so good. Thank you for the recipe.
Awesome!! So great to hear ๐ Thank you Umm Salma!!
Loved these!! I added in shredded coconut, semisweet chocolate chips, and dried cranberries- tasted kind of like everything bars but tastes 10x better. Will definitely be making these again.
Ooo love your additions!! Thanks so much for the comment, Iโm glad you enjoyed these ๐
I saw this recipe on Pinterest about two weeks ago and I am now making it for the sixth time, (I think this time Iโm going to make a double batch). My teenage daughter loves them, and they are so quick and easy to make. I use Skippy Natural Peanut Butter in them and it works great. I also put in a small handful of mini chocolate chips and a sprinkling of coconut. Yum, thanks for the recipe.
Yeah!!! So great to hear! Iโm glad youโve been enjoying these and I love your addition of coconut โ that sounds great! Thanks for the comment! ๐
I know this comment is late, but do you make them with regular flaxseed, or ground flaxseed? I made them with regular flaxseed and they turned out really good, but wondered of ground made a difference.
5 stars. These are just plain delicious. Iโve switched out the rice crispies for corn flakes, because that was all I had. I also made them oat free by adding more ground flaxseed and extra corn flakes (leaving out the oats). Still delicious. I think Iโve made 4 batches since discovering the recipe last week. So good!
Hi! I did a google search for healthy breakfast cookies and I came across this recipe. I just made them and they are fantastic!!! I look forward to having one of these tomorrow morning with a hot cup of coffee. Thank you!!
Hey Leslie! SO glad you were able to find these and enjoyed them! Thanks so much for taking the time to leave a comment and review ๐
These are wonderful! Thank you for the recipe! My kiddo is crazy-allergic to peanut butter so I substituted almond butter and they are FANTASTIC! Thank you!
Iโve wanted to try these with almond butter โ what a great idea! Glad you loved them and canโt wait to try that out next time ๐