I mean honestly, who doesn’t want cookies for breakfast?! These no bake breakfast cookies are made with banana, almond butter and rolled oats and are a quick, healthy, grab-and-go breakfast option!
Cookies for breakfast are pretty much always a good idea. I’m obsessed with these breakfast cookies for a few reasons. First, they’re “no bake”, meaning they only take 15 minutes MAX to prepare. Secondly, they’re loaded with good-for-you ingredients, like almond butter, banana and oats. Last but certainly not least, these cookies are vegan-friendly and gluten free–woohoo!
BREAKFAST COOKIE INGREDIENTS
These cookies require 8 total ingredients, but the main ingredients are:
- Almond butter
- Maple syrup
- Rolled oats
HOW TO MAKE NO BAKE BREAKFAST COOKIES
As with most “no bake” recipes, this one is pretty simple, but let’s walk through how to make them.
Start by using a fork or potato masher to mash the banana into the bottom of a large bowl. Then, stir in the almond butter and maple syrup until everything is well combined and there are minimal lumps in the “dough”.
Add the dry ingredients–oats, sugar, flour, chia seeds, and hemp seeds–to the bowl and use a spoon to stir everything together. The dough should be fairly dry in texture so that you’re able to roll it into balls.
The final step is to use your hands to roll the dough into balls. Then, using either your hands or the back of a spoon, smash the balls down into a flat disc, forming a cookie.
As you can see, these cookies include both chia seeds and hemp seeds, but there are other add ins you can include, like, mini chocolate chips, dried cranberries, pepitas, sunflower seeds, or sliced almonds.
CAN I USE QUICK OATS INSTEAD OF ROLLED OATS?
No. Quick oats are thinner in texture, and will result in a cookie they may not hold together quite as well. I recommend rolled oats, or old fashioned oats. If you’re gluten free, make sure that the oats are gluten free!
HOW TO STORE BREAKFAST COOKIES
These cookies hold up best when stored in the refrigerator, and taste best when consumed within 4 days.
OTHER GRAB-AND-GO BREAKFAST RECIPES
- Vegan Banana Bread
- Chocolate Chip Zucchini Bread
- Whole Wheat Morning Glory Muffins
- Savory Zucchini Bread
- Cinnamon Blueberry Rice Pudding
No Bake Breakfast Cookies
- 1 ripe banana
- 1/4 cup almond butter
- 1 tbsp maple syrup
- 2 cups rolled oats
- 1 tbsp coconut sugar
- 1 tbsp flour of choice
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
- Mash bananas in a bowl with a fork; add maple syrup and almond butter.
- Next, add the dry ingredients--oats, sugar, flour, chia seeds, and hemp seeds--and stir to combine. The dough should be thick enough to be able to roll into balls.
- Use your hands to roll the cookies into balls, then use your hand or the back of a spoon to smash them down, forming cookies. Repeat this process until the dough is gone.
- Store the cookies in the refrigerator and consume within 4 days.