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Home » Recipes » Breakfast

No Bake Breakfast Cookies

By Erin · January 7, 2020 · Updated October 3, 2021 · 34 Comments

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Gluten FreeDairy FreeVeganVegetarian
stack of cookies

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! 

stack of cookies

Cookies for breakfast? Yep, we're doing it! I mean, why not? Breakfast cookies are both adult and kid-approved, plus they're easy to meal prep (win!).

Why these breakfast cookies are the BEST:

  • They're no bake, so you can whip them up in just a few minutes!
  • They're loaded with good-for-you ingredients like banana, rolled oats and almond butter
  • These cookies are vegan-friendly and gluten free--woohoo!

ingredients with text overlay

Ingredient notes

Banana: Using a ripe banana is key for a couple reasons. First, it'll be easier to mash up if it's ripe, and secondly, it'll bring out more of the banana flavor (which is also why all banana bread recipes recommend using ripe bananas).

Almond butter: Some almond butters are more oily than others, and that's ok. But, if you use an oily almond butter, you may need to add an extra tablespoon of flour. Alternatively, if you use a drier almond butter, you might have to use 1 more tablespoon of maple syrup.

Maple syrup: Maple syrup makes these cookies a little bit sweeter, plus it pairs perfectly with the banana and almond butter.

Rolled oats: If you want to keep these cookies gluten free, be sure to use certified gluten free rolled oats. Note: Rolled oats are the same thing as old fashioned oats, but they're NOT the same as quick oats. Quick oats won't work as well in this recipe.

Step-by-step instructions

As with most "no bake" recipes, this one is pretty simple, but let's walk through how to make them.

Step 1: Start by using a fork or potato masher to mash the banana into the bottom of a large bowl.

mashed banana in a bowl

Step 2: Stir in the almond butter and maple syrup until everything is well combined and there are minimal lumps.

banana, almond butter and syrup in a bowl

Step 3: 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.

mashed banana in a bowl with oats

Step 4: 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.

no bake cookies on a baking sheet

FAQs and Tips

Can I substitute other ingredients?

Sure can! Here are some common substitutions for these breakfast cookies:

  • ANY kind of nut butter in place of almond butter
  • Honey instead of maple syrup
  • Cane sugar instead of coconut sugar
  • Flour: ANY kind of flour will work! You just want something to help hold the cookies together
  • Add-ins: if you don't want to use chia and/or hemp seeds, try mini chocolate chips, dried cranberries, pepitas, sunflower seeds, or sliced almonds

One substitution I don't recommend is using quick oats instead of rolled oats. Quick oats are thinner in texture, and will result in a cookie they may not hold together quite as well.

How should I store these?

These breakfast cookies hold up best when stored in the refrigerator, and taste best when consumed within 4 days.

stack of cookies

More quick breakfast recipes

  • Vegan Banana Bread
  • Chocolate Chip Zucchini Bread
  • Whole Wheat Morning Glory Muffins
  • Savory Zucchini Bread
  • Cinnamon Blueberry Rice Pudding

If you made this recipe, be sure to leave a comment and star rating below!

stack of cookies

No Bake Breakfast Cookies

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! 
4.86 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Author: Erin

Ingredients

  • 1 ripe banana
  • 5 tablespoon almond butter
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 2 cups rolled oats
  • 1 tablespoon coconut sugar
  • 1 tablespoon flour of choice
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds

Instructions

  • Mash bananas in a bowl with a fork; add maple syrup, almond butter and vanilla.
  • 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.

Notes

Substitutions: ANY kind of nut butter in place of almond butter, honey instead of maple syrup, and other add-ins besides chia/hemp seeds include mini chocolate chips, sunflower seeds, dried cranberries, and sliced almonds 
Storage: Store these cookies in a container in the refrigerator for up to 4 days. 

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 146mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in January 2020. It was updated with new text in May 2020.

« Lentil Bolognese Recipe (Vegan + Gluten Free)
Instant Pot Chicken Noodle Soup »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. June says

    February 12, 2021 at 1:09 am

    Hi, can I skip or substitute chia seeds? I only miss chia seeds but have the rest of them to make it?

    Reply
    • Erin says

      February 12, 2021 at 9:27 am

      You can skip them!

      Reply
      • June says

        February 13, 2021 at 1:15 am

        5 stars
        Thanks for your quick reply! Yes, I made it and it was sooooooooooooooooooooooooooooo delicious:)

      • Erin says

        February 13, 2021 at 12:53 pm

        That's awesome!! Glad you enjoyed them.

  2. Roberta says

    November 28, 2020 at 5:21 pm

    5 stars
    I ran out of almond butter so I used peanut butter. That definitely works too, delicious! I have one question. In the picture of the ingredients, you have vanilla but I don't see it in the actual recipe. Is there supposed to be? This is the second recipe that I have tried from your site and can't wait to try more. Thank you!

    Reply
    • Erin says

      November 30, 2020 at 12:32 pm

      Nice catch -- yes, there should be vanilla -- just added it into the recipe card (though it doesn't make a HUGE difference). So glad you're loving the recipes!

      Reply
  3. Peter Calvin says

    August 14, 2020 at 5:45 am

    Hey Erin, must say this is the most yummy and mesmerizing chocolate cake i have ever seen. Would love to try and make one on my own by following your instructions. Thanks for sharing the recipe. Cheers!

    Reply
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