No-Bake Healthy Breakfast Cookies

5 from 14 votes

No-Bake Healthy Breakfast Cookies are the ultimate grab-and-go snack! Easy to make with everyday ingredients, they’re delicious as is—or even better with a chocolate drizzle.

Prep Time20

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: No Bake Healthy Breakfast Cookies

Servings: cookies (1-1/2 tablespoon in size)

Author: Chelsea Lords

Cost: $3.61

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 blender—see note 2
1/2 cup old-fashioned oats not quick or steel-cut oats

Optional Topping and/or add-ins:

3 tablespoons chocolate chips milk or dark chocolate
Optional additions see note 3

US - Metric

Instructions

In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20–30 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 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 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

Notes

Note 1: I recommend a tasty peanut butter you enjoy eating straight from the jar. I love using slow-roasted and lightly salted peanut butter with loads of flavor.

Note 2: To make oat flour, just 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.

Note 3: Optional add-ins: raisins, chopped nuts, dried cranberries, mini chocolate chips (about 2 tablespoons.)

Nutritional Note: Nutrition information does not include the optional chocolate drizzle or add-ins.

Storage: Store cookies in an airtight container for 4–5 days (I keep mine in the fridge) or freeze for up to 3 months.

Nutrition