No Bake Healthy Breakfast Cookies

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No-Bake Healthy Breakfast Cookies are the perfect on-the-go breakfast or snack! They’re quick to make, require simple everyday ingredients, and are so tasty! Add an optional drizzle of chocolate on top and you’ll be heaven with these Breakfast Cookies!

Love breakfast cookies? Us too! Try our chocolate version next — these Chocolate-Peanut Butter Breakfast Cookies, these Protein Breakfast Cookies, or these baked Healthy Breakfast Cookies.

No-Bake Healthy Breakfast Cookies

No-Bake Healthy Breakfast Cookies

We love varying up fun breakfast options around these parts and cookies for breakfast is nothing I’ll 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.

I’ve tried to keep the recipe list and short and as simple as possible while relying on pantry staples — no stops at specialty stores needed.

These cookies are crunchy, chewy, sweet, and nutty. Pair the peanut butter base with a chocolate topping and it’s a match made in heaven! 

Process shots-- making No-Bake Healthy Breakfast Cookies

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 don’t add enough texture.
  • Rice Krispies® 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 “quick tip” 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.


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 you’ll have everything you need!

Process shots: Adding a chocolate drizzle to breakfast cookies

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, it’s 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 you’d rather leave off the chocolate drizzle topping, I’d recommend adding a few tablespoons of a tasty mix-in; just keep it small so it doesn’t 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 won’t 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 Cookies

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.

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No-Bake Healthy Breakfast Cookies

5 from 17 votes
No-Bake Healthy Breakfast Cookies are the perfect on-the-go breakfast or snack! They're quick to make, require simple everyday ingredients, and are so tasty! Add an optional drizzle of chocolate on top and you'll be heaven with these breakfast cookies!
Print Recipe

No-Bake Healthy Breakfast Cookies

5 from 17 votes
No-Bake Healthy Breakfast Cookies are the perfect on-the-go breakfast or snack! They're quick to make, require simple everyday ingredients, and are so tasty! Add an optional drizzle of chocolate on top and you'll be heaven with these breakfast cookies!
Course Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Keyword No Bake Healthy Breakfast Cookies
Prep Time 20 minutes
Total Time 20 minutes
Servings 11 cookies (1-1/2 tablespoon in size)
Chelsea Lords
Calories 176kcal
Cost $3.61


  • 1/2 cup creamy peanut butter Note 1
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup Rice Krispies cereal
  • 1/4 cup oat flour or flax seeds (blend up regular oats in the blender-- See Note 2)
  • 1/2 cup old-fashioned oats (dry) (not quick or steel-cut oats)

Optional Topping &/OR add-ins:

  • 3 tablespoons milk or dark chocolate chips
  • Add-ins: raisins, chopped nuts, dried cranberries, mini chocolate chips (about 2 tablespoons.)


  • COMBINE: In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until thoroughly combined. In that same bowl, add in the 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 happens to be too dry, add a touch more peanut butter and/or honey.
  • OPTIONAL ADD-INS: Add in 2 tablespoons of optional add-ins if desired (make sure if you add anything in here, it is finely diced up first)
  • FORM BALLS: 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 you've 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 the microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring in 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.
  • STORAGE: Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months


Recipe Notes

Note 1: Peanut butter: I recommend a tasty peanut butter you enjoy eating straight from the jar. We love using slow-roasted and lightly salted peanut butter with loads of flavor. 
Note 2: Oat flour: Oat flour is just regular old-fashioned oats that have been processed in a blender until they look like flour. Nothing fancy here, add some old-fashioned oats into a blender or food processor and pulse until it is fine like flour. Measure AFTER blending and not before
Nutrition information does not include the chocolate drizzle or any add-ins. Obviously, if you use these ingredients, the nutrition information will change.

Nutrition Facts

Serving: 1serving | Calories: 176kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.


No bake, healthy, and easy breakfast cookies
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Recipe Rating


  1. Did you say cookies for breakfast? Count me in! I know I would love these with the creamy peanut butter flavor. Have a great weekend, Chelsea!

  2. Hehe I’m on board with these breakfast cookies! Everything in moderation and I’m a total sucker for peanut butter and chocolate 🙂 The chocolate drizzle makes them irresistible and love that they are healthy too. Thanks for sharing and have you have a great weekend Chelsea!

  3. I literally looked the first picture and said “I want to eat these!” These look incredible girl!
    I love the combo of oats, pb, rice krispies and honey! Plus they are simple, easy and healthy. All over that.

  4. I love that these are no bake! And the peanut butter doesn’t hurt since that’s one of my favorite things ever : ) And I am all about cookies for breakfast! Hope you’re having a great weekend!!

    1. Thanks so much Ashley! Oh gosh, I’m obsessed with peanut butter, I add it to everything I can 🙂

  5. 5 stars
    These look GREAT! I almost missed seeing them because so many people nowadays use a stick of butter in a recipe and label it “healthy!” So glad I went ahead and clicked over – this is a wonderful recipe I can really use : )

    1. Haha I’ve noticed that too – not sure how they figure it’s healthy! Thanks so much for stopping by Anna!

  6. 5 stars
    I saw this today and HAD to make them. Boy am I glad I did! They came out perfect! I didn’t do the chocolate drizzle because I’m not a huge fan of chocolate but I think I might do it on a few next time. I also love the idea of adding raisins and pecans to it. Even my one year old loved them!

    The self control thing? Yeah…I’m lacking that too. The entire batch is gone so I guess I will have to make another batch tomorrow! Thanks for the awesome idea!

    1. Thanks so much for commenting Kristi! I’m so glad you tried them and you loved them 🙂 Also, I LOVE the idea of adding raisins and pecans to these cookies. I’m going to try that the next time I make them 🙂 Thanks again for stopping by!

  7. I’m always looking for healthy breakfast ideas, but they’re usually so complicated. It’s great to have an easy one. Good luck on your New Year’s Resolution. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.

  8. I just saw these Featured over at the In and Out of the Kitchen Link Party and had to stop by to check them out! These sound so good. Healthy is good! Wheat-free is even better. These would be great for the children and I to make. Though I do have to ask, would that be raw honey you used, or regular honey?
    I would love for you to stop by and share on my weekly recipe link up, Kids and a Mom in the Kitchen. Here is the link to this week’s linky:

  9. These look amazing! I’m going to make these for breakfast, my boys will go nuts over them. They LOVE peanut butter (and cookies, obviously). I love that they’re no-bake, perfect for summer. Thanks for the recipe!

  10. Cookies for breakfast? Count me in!!

    Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again this week. (Sorry for the late comment!)

  11. Had trouble making them into balls with my hands; didn’t stick together well, and stuck to my hands. Where did I go wrong?! Thx 🙂

    1. Hey Ashley! Hmm I haven’t had problems making them into balls! Let me see if I can help though! Did you use a natural peanut butter? And did you have the right quantities of honey and peanut butter (what holds these together)? Did you try squishing the dough first (like putting a ball amount of dough in one fist and squeezing the fist closed?)

      1. Thanks! I didn’t use natural PB and I believe the amounts were just right and than I added a bit more honey to see if I could make them stickier. They were still so yummy that I’ll certainly be making them again! Hopefully they’ll form a little better this time.

    1. Ooo what a fantastic idea! I’ll definitely give that a try the next time I make these!

  12. Hi Chelsea! I am trying out this recipe with a group of kids at an after school program. I was wondering how long it take after you form them for you to eat them? Does it take time to set in the refrigerator?

    1. Hey Erin! No no time in the fridge! Just about 5-10 minutes to let them cool. Just make sure to pack in the dough tightly when you make the balls to bake them! Enjoy 🙂

  13. 5 stars
    Wondering if you know the nutrition info on these? Sounds like something my son would like, but we have to count carbs due to type 1 diabetes. They look delicious!

    1. Hi Rhea!

      Here is the breakdown:

      Nutrition Facts
      Serving Size 1 Recipe total Servings 9
      Calories 220
      Total Fat 10.45 g
      Saturated Fat 3g
      Monosaturated Fat 5.04g
      Polysaturated Fat 2.41g
      Total Carbohydrate 22.5 g
      Fiber 3.7 g
      Sugar 9.5 g
      Protein 6.9 g
      Cholesterol 1.34 mg
      Calcium 36 mg
      Iron 1.42 mg
      Potassium 226 mg
      Sodium 83 mg
      Zinc 1.2 mg
      Thiamin 0.2 mg
      Riboflavin 0.1 mg
      Niacin 2.01 mg
      Folic Acid 9.8 Ug
      Vitamin B6 0.18 mg
      Vitamin C 1.1 mg
      Vitamin B12 0.22 Ug
      Vitamin A 103 IU
      Vitamin E 1.52 mg
      Vitamin D 0.1 Ug
      Vitamin K 0.5 Ug
      Points 5
      Points Plus 5
      *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.

  14. These are DELICIOUS!! For breakfast, snacks, or anytime!! 🙂 I tried them with crunchy natural peanut butter and they worked well (I used the oat flour, not flaxseed). The only issue is that natural peanut butter usually has salt so I should have omitted that extra pinch.
    Thanks for posting!!!!

  15. Any substitutes for rice kris pies? I don’t have any and don’t want to buy a whole box! Just extra oatmeal?

    1. You know, I haven’t actually tried them without rice krispies so I’m not sure if the oats would work. Do you by chance have another type of cereal like corn flakes or cheerios? I think those would all work great if crushed up to about the size of rice krispies. If you do end up trying these with oats instead of rice krispies or another adaptation, I’d love to hear the results! Sorry to not be of any more help!

  16. These are fantastic!! I can’t wait to try your other recipes.
    I’ve made these a few times with some minor changes.
    i found a Kraft Peanut Butter in two different flavours, Cinnamon Granola Raisin and Banana Granola Peanut. I’ve substituted each of these separately instead of the plain peanut butter for a slightly different flavour. Each are great, although not as healthy as using the natural peanut butter.
    I’ll continue to make these as my hubby who claims he likes ‘the gluten in his cookies’ devours these!!
    Thanks so much 🙂

  17. 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!

    1. I’ve wanted to try these with almond butter – what a great idea! Glad you loved them and can’t wait to try that out next time 🙂

  18. 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!!

    1. 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 🙂

  19. 5 stars
    5 stars. These are just plain delicious. I’ve 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 I’ve made 4 batches since discovering the recipe last week. So good!

  20. 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.

  21. 5 stars
    I saw this recipe on Pinterest about two weeks ago and I am now making it for the sixth time, (I think this time I’m 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.

    1. Yeah!!! So great to hear! I’m glad you’ve been enjoying these and I love your addition of coconut — that sounds great! Thanks for the comment! 🙂

  22. 5 stars
    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.

  23. 5 stars
    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 they’re so good. Thank you for the recipe.

    1. Dang…my roomie will be hounding me on the calorie/fat count…approximate count? They look so good.

      1. Hey Toni! I would recommend plugging in the ingredients to My Fitness Pal to see the calorie and fat count of this recipe 🙂 Enjoy!

    1. I’ve never tried that substitution in these so I really can’t say what that would do to the taste and texture.

  24. 5 stars
    I have made these a few times now. My boys love them. I have one with an egg allergy and it is so hard to find breakfast foods he can eat that are healthy. I left out one tablespoon of the honey and they are still sweet. Thanks so much for this recipe. It’s a family favorite.

    1. Hi Shelly! Thanks so much for the comment, it makes my day to hear it’s a family favorite and that you’ve been enjoying the recipe! Thanks so much for taking the time!

  25. I used almond butter as we don’t like the strong taste of peanut butter and aware that you haven’t tried this. Even still I found the mixture too dry to even form, I add more honey to microwave mix for taste and added more vanilla extract for taste. I do have suspicions that you cup sizes are different to australian cup sizes and not just going by your recipe either. Got to wait until family come home to try yet all seems good, I would add less either oats or rice puffs. Thanks for the idea and recipe

    1. Almond butter is a bit more dry than peanut butter so that is probably the culprit for a drier mixture 🙂

  26. 5 stars
    I have made this recipe for 5 years now! We have had to adapt it for my youngest son with multiple food allergies, so now we use almond butter instead of peanut butter and have to add about a half cup extra so it will form into balls. We also use half honey half blackstrap molasses to up our iron intake. The whole family still loves it!

    1. Yay!! Love hearing that 🙂 So glad they’ve been a hit and you’ve been able to adapt them through the years! Thanks Becky!

  27. 5 stars
    These are amazing! My kids think they’re a treat, and for constipated toddlers and preschoolers they work miracles. I didn’t even add the topper of chocolate just mixed chocolate chips in the warmed mix.

    1. Haha, I am so happy to hear you guys are enjoying this! I’ll have to remember that tip for my kids when they’re struggling haha. Thanks for your comment! 🙂

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