I like that this recipe takes just minutes to make and doesn’t require turning on the oven. These cookies are perfect for meal prep because they store well and keep me full for hours. The combination of creamy peanut butter, oats, and chia seeds gives them great texture and a boost of protein and fiber. I can also customize them easily — sometimes I add chocolate chips for sweetness or nuts for extra crunch.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) ¾ cup creamy peanut butter 2 to 4 Tablespoons honey (more to taste) 1 teaspoon vanilla extract 1 to 3 Tablespoons chia seeds ¾ cup old fashioned oats (more if needed) Optional Mix-Ins: ¼ cup mini chocolate chips, chopped almonds, raisins, pumpkin seeds, protein powder, flaxseeds
Directions
Microwave the wet ingredients: In a microwave-safe bowl, combine the peanut butter, honey, and vanilla extract. Microwave for about 20 seconds until slightly warm and easy to stir. Taste and adjust sweetness or vanilla to preference.
Add dry ingredients: Stir the mixture until smooth, then add oats, chia seeds, and any desired mix-ins. Mix until everything is evenly coated.
Adjust consistency: If the mixture feels too runny, I add a little more oats. If it feels dry, I mix in a bit more honey or peanut butter until it sticks together nicely.
Shape the cookies: Roll the dough into 8 equal-sized balls, then place them on a baking sheet lined with parchment paper. Flatten each slightly with your fingers.
Chill: Refrigerate or freeze the cookies for at least 1 hour until set.
Serve: Let them sit at room temperature for a few minutes before serving. I enjoy them cold or slightly softened.
I like using almond or sunflower butter instead of peanut butter for a different flavor.
For a sweeter version, I add a tablespoon of maple syrup or a few mini chocolate chips.
Sometimes I stir in dried cranberries or chopped dates for a fruity twist.
When I want more crunch, I add pumpkin seeds or chopped almonds.
For extra nutrition, I mix in a scoop of protein powder or a tablespoon of ground flaxseed.
I occasionally drizzle melted dark chocolate over the chilled cookies for a dessert-like treat.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. I usually take one out a few minutes before eating to let it soften slightly. Since they’re no-bake, they stay chewy and delicious straight from the fridge or freezer — no reheating needed.
FAQs
Are these cookies healthy?
Yes — they’re made with wholesome ingredients like oats, nut butter, and chia seeds, and they’re naturally sweetened with honey.
Can I make them vegan?
Absolutely. I use maple syrup instead of honey and a plant-based nut butter to keep them vegan-friendly.
What type of oats should I use?
I always use old fashioned oats because they give the cookies a hearty texture. Instant oats can make them too soft.
Can I skip the chia seeds?
Yes — I sometimes replace them with ground flaxseed or leave them out entirely if I don’t have any on hand.
How do I make them more filling?
I like adding a scoop of protein powder or some chopped nuts to boost protein and keep me full longer.
Can I use natural peanut butter?
Yes, but since natural peanut butter is runnier, I usually add a few extra tablespoons of oats to balance the texture.
Do these cookies taste like dessert?
They’re lightly sweet, chewy, and nutty — just enough to feel like a treat while still being healthy enough for breakfast.
How long do they take to set in the fridge?
About 1 hour in the fridge or 20–30 minutes in the freezer, depending on thickness.
Can I double the recipe?
Definitely. I often make a double batch since they disappear quickly, especially for snacks throughout the week.
Can kids eat these cookies?
Yes — they’re great for kids! They’re soft, nutrient-dense, and easy to customize with their favorite add-ins like chocolate chips or raisins.
Conclusion
I love how these Breakfast Cookies make mornings effortless. They’re quick, nutritious, and endlessly versatile, with a perfect balance of sweetness and texture. Whether I grab one on my way out the door or enjoy it with a cup of coffee, they always hit the spot — proof that healthy snacks can be just as satisfying as a treat.
These easy no-bake Breakfast Cookies are soft, chewy, and packed with wholesome ingredients like oats, peanut butter, chia seeds, and honey. They’re a quick, customizable, and satisfying grab-and-go breakfast or snack that takes just minutes to make.
Author:Amy
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:1 hour 5 minutes (including chill time)
Yield:8 cookies
Category:Breakfast
Method:No-Bake
Cuisine:American
Diet:Vegan
Ingredients
¾ cup creamy peanut butter
2–4 tablespoons honey (to taste)
1 teaspoon vanilla extract
1–3 tablespoons chia seeds
¾ cup old-fashioned oats (add more if needed)
Optional Mix-Ins: ¼ cup mini chocolate chips, chopped almonds, raisins, pumpkin seeds, protein powder, or flaxseeds
Instructions
In a microwave-safe bowl, combine peanut butter, honey, and vanilla extract. Microwave for 20 seconds until slightly warm and easy to stir.
Stir until smooth, then add oats, chia seeds, and any desired mix-ins. Mix until everything is evenly coated.
If the mixture is too runny, add more oats; if too dry, add a bit more honey or peanut butter until the mixture sticks together easily.
Roll into 8 equal-sized balls and place on a parchment-lined baking sheet. Flatten each slightly into cookie shapes.
Refrigerate or freeze for at least 1 hour to set.
Serve chilled or at room temperature. Enjoy as a quick breakfast or snack.
Notes
Use almond or sunflower butter for a different flavor or to make it nut-free.
Substitute maple syrup for honey to make the cookies vegan.
Add protein powder, flaxseed, or extra nuts for a more filling option.
Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
No reheating needed — enjoy straight from the fridge or slightly softened at room temperature.
