Cookies for breakfast? These No-Bake Breakfast Cookies are not only delicious but also healthy! They're the perfect way to start your day.
These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them—nut butter, seeds, and dried fruits. And they’re also gluten-free (if using GF oats) and oil-free!
How to Make No-Bake Breakfast Cookies
- Process oats in a food processor.
- Remove oats and mix with other dry ingredients.
- Process wet ingredients together.
- Mix together wet and dry.
- Press mixture into muffin tins.
- Chill, then store or serve.
Full directions for how to make No-Bake Breakfast Cookies are in the printable recipe card below.
Variations to No-Bake Breakfast Cookies
To make chocolate cookies, omit the cinnamon. Instead, add 1 tablespoon cocoa powder and 1 tablespoon cacao nibs.
Get your fruit on by swapping the applesauce in this recipe for mashed, ripe banana. You can also swap out the cherries for whatever dried fruit you prefer. Use whatever fruits you have on hand!
If you prefer, you can replace the vanilla-flavored stevia in the recipe for maple syrup. Start with 1 tablespoon of maple syrup plus ¼ teaspoon of vanilla extract, and adjust to taste from there.
If you don’t have or don’t want to use teff, use additional hemp or chia seeds. The seeds will give you that same nutty, earthy flavor and texture that the cookies need.
No-Bake Breakfast Cookies
- 1 ½ cups old-fashioned rolled oats
- ⅓ cup natural almond butter or peanut butter
- ½ cup unsweetened applesauce
- 1 tbsp nondairy milk or water
- ¼ tsp vanilla-flavored liquid stevia
- 1 tsp ground cinnamon
- 1 tbsp teff
- 1 tbsp hulled hemp seeds
- 1 tbsp chia seeds
- ½ cup dried tart cherries
- In a food processor, pulse the oats until broken into small pieces.
- Pour the oats into a large bowl and add the teff, hemp seeds, chia seeds, and cherries.
- Add the nut butter, applesauce, coconut milk or water, stevia, and cinnamon to the processor bowl. Process until very smooth.
- Scrape the mixture into the bowl with the oats. Stir until the mixture is thoroughly combined.
- Divide the oat mixture between 12 muffin cups and using damp fingers, press the mixture down to create a flat surface.
- Refrigerate the cookies until firm. Store in an air-tight container in the refrigerator for up to 1 week.
Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.
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