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 20minutes
Total Time 20minutes
Servings 11cookies (1-1/2 tablespoon in size)
Author Chelsea Lords
1/2cup (137g)creamy peanut butterNote 1
1/4teaspoonfine sea salt
1/2cup (17g)Rice Krispies cereal
1/4cup (32g) oat flour or flax seeds(blend up regular oats in the blender-- See Note 2)
1/2cup (58g)old-fashioned oats (dry)(not quick or steel-cut oats)
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
Note1: 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 beforeNutrition information does not include the chocolate drizzle or any add-ins. Obviously, if you use these ingredients, the nutrition information will change.