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Homemade No-Bake Breakfast Cookies photo

No-Bake Breakfast Cookies

These No-Bake Breakfast Cookies are SO EASY! Quick, nutritious, and delicious, they're perfect for busy mornings or a healthy snack.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsweetened almond butter or peanut butter Choose your favorite nut butter for a rich base.
  • 1 cup unsweetened applesauce Adds moisture and a touch of natural sweetness.
  • 1 cup quick oats Provides the heartiness and texture you want in a cookie.
  • 1 cup protein powder or more oats Boosts the protein content.
  • 3 tablespoons hemp seeds or ground flaxseed Great sources of omega-3 fatty acids and fiber.
  • 4 tablespoons pumpkin seeds or sunflower seeds For added crunch and nutrients.
  • 1/2 cup pure maple syrup Sweetens the cookies naturally.
  • 1 teaspoon pure vanilla extract (optional) Enhances the flavor.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 1/2 teaspoon sea salt Balances the sweetness.
  • 1/2 cup chocolate chips (optional) For a little indulgence.

Equipment

  • Mixing Bowl
  • Spatula
  • Measuring cups and spoons
  • Baking tray or plate
  • Parchment paper

Method
 

  1. Gather all the ingredients and measure them out. This will make the process smoother and quicker.
  2. In a large mixing bowl, add the unsweetened almond or peanut butter, unsweetened applesauce, pure maple syrup, and optional vanilla extract. Stir until well combined and smooth.
  3. Add the quick oats, protein powder (or additional oats), hemp seeds (or ground flaxseed), pumpkin seeds (or sunflower seeds), ground cinnamon, and sea salt to the wet mixture. Stir until everything is evenly mixed.
  4. If you’re using chocolate chips, fold them into the mixture now. Feel free to toss in some dried fruit, nuts, or seeds if you like!
  5. Using your hands or a spoon, scoop out small portions of the mixture and form them into cookie shapes. Place them on a baking tray or plate lined with parchment paper.
  6. Refrigerate the cookies for at least 30 minutes to set. This helps them firm up and makes them easier to eat.
  7. Once chilled, enjoy your No-Bake Breakfast Cookies as a quick breakfast or snack. Store any leftovers in an airtight container in the refrigerator for up to a week!

Notes

  • These cookies are perfect for meal prep! Make a batch at the beginning of the week and store them in an airtight container in the fridge.
  • Feel free to adjust the sweetness by reducing the maple syrup or using a sugar-free alternative.
  • For a nut-free version, substitute nut butter with sunbutter or soy nut butter.