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No Bake Oat Breakfast Cookies

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Prep Time 45 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Servings 8

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!
Did you make this recipe?Tag @girlswhoeat!