You know those mornings you wake up starving, and wish you had something quick you could eat that would keep you satisfied for a while? Well I have the perfect solution for that and it requires zero baking or oven use. These oat-based breakfast cookies are so good, it will be hard to not eat the whole batch at once. They can be stored in your fridge for 3-5 days and are perfect as a grab and go at any time of the day.
Since these cookies have an oat and nut butter base, they are extremely filling, but made with 10 minimal REAL ingredients that will have you feeling no guilt after eating one or many. These cookies are also nut free, gluten free, and dairy free so they are great for anyone with dietary restrictions, but trust me, they will be a crowd favorite regardless!
To make these, it’s super simple. Put all the ingredients in a large mixing bowl and combine well. Then scoop out 2 tbsp size balls and line them on a baking tray. Using your hand or a spoon, flatten the balls to become cookies and store in the refrigerator for 30 minutes prior to eating them! You can add a chocolate drizzle and some coconut flakes on the top like us, but that is completely optional.
Substitution ideas:
- Gluten Free Rolled Oats: these oats work best and are thick enough to hold the cookie together. My favorite brands are Trader Joe’s, Thrive Market, or Bob’s Red Mill
- Seed Butter: I used 88 Acres Sunflower Maple butter that is 100% nut free. You can use peanut butter, almond butter, or any nut or seed butter
- Flax Seeds: flax seeds add in extra healthy fats, but these are completely optional! You can swap out for chia seeds, sunflower seeds, or pumpkin seeds to give it an extra crunch + some superfood health benefits
- Honey: you can do regular honey or maple syrup! These ingredients will keep it refined sugar free
No Bake Oat Breakfast Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
Cookie Base
- 1 ripe banana, mashed
- 1 1/4 cups rolled oats
- 1/2 cup any nut or seed butter
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/4 cup honey
- 1/2 tsp cinnamon
- 1/4 cup chocolate chips
- 1 tbsp flax seeds
Topping
- 1 tsp coconut oil, melted
- 1/8 cup chocolate chips
- sprinkle of shredded coconut
Instructions
- In a large mixing bowl, mash banana then add in the rest of the cookie base ingredients (oats, seed/nut butter, vanilla, coconut, honey, cinnamon, chocolate, and flax) and mix well until a batter forms.
- Line a baking tray with parchment paper and roll even size balls of dough (about 2 tbsp each) and place on parchment paper. Using your hand or the back of a spoon, flatten cookie balls to be flat (about 1 inch thick) and place in the refrigerator for 5-10 minutes.
- While cookies are in the refrigerator, heat up coconut oil and chocolate chips in the microwave (about 30 seconds) or in a pan until they become a liquid.
- Remove cookies from the refrigerator and use a fork to drizzle chocolate mixture over cookies and sprinkle the top of each cookie with coconut flakes.
- Place cookies back in the refrigerator for 30 minutes and ENJOY!
