No-Bake Breakfast Cookies with almond butter, oats, hemp seeds, pumpkin seeds, protein powder, pure maple syrup, and more! 20 grams of protein per cookie!
Looking for the easiest grab-and-go breakfast that will put a smile on your face?
THESE!
Made with wholesome ingredients like oats, almond butter, hemp seeds, protein powder, and more, these tasty treats come with nothing but benefits.
Each cookie contains 20 grams of protein, and you’d never guess it!
These cookies don’t have a regular cookie texture at all, and they are very soft and chewy. You could compare them to a homemade protein bar.
Let’s chat about the simple ingredients, as each serves an important role.
Ingredients for No-Bake Breakfast Cookies:
Unsweetened Almond Butter: The glue that holds everything together, almond butter plays an important role here. Not only does it bring healthy fats, some protein and fiber to the breakfast cookies, but it also ensures all of the ingredients bind together.
Unsweetened Applesauce: We need a little liquid in order to get the cookie dough mixture to blend properly. I use applesauce, but you can also use water, mashed banana, or mashed sweet potato.
Quick Oats: Bringing complex carbohydrates to the recipe, quick oats act as a sort of flour, which ensures the cookies have just the right texture.
Protein Powder: Adds a big boost of protein! I use unflavored unsweetened whey protein powder or egg white protein powder. Pick any kind you enjoy. Just know that you will be able to taste it if it is flavored and sweetened.
Hemp Seeds: Bringing some extra nutrition, hemp seeds add omega-3 fatty acids to the cookies.
Pumpkin Seeds: High in antioxidants, magnesium, and fiber, pumpkin seeds offer quality nutrients. Swap them out for sunflower seeds, flax seeds, or chia seeds.
Pure Maple Syrup: The sweetener! Adjust the amount to your personal taste.
Vanilla Extract and Ground Cinnamon: Both ingredients are optional, and both add warm flavor. I find them irresistible in this easy recipe!
Sea Salt: Flavor enhancer! Don’t skip the salt or the bites will fall flat on flavor.
Chocolate Chips (optional): Mix in something sweet and delightful like chocolate chips, dried cranberries, raisins, chopped dried apricots, etc. This is also optional.
Use these as base ingredients to make different flavors. Here are some optional customizations.
Other Variations:
- Swap out the pure maple syrup for 6 to 8 large pitted medjool dates. Honey works too!
- Make a cranberry orange flavor by adding 1 tablespoon of fresh lemon zest and swap the chocolate chips for dried cranberries.
- Replace the protein powder with ½ cup of additional oats if you aren’t concerned about the protein content.
- Swap out the almond butter for natural peanut butter or sunflower seed butter.
- Melt 2/3 cup of chocolate chips with 1 tablespoon of coconut oil in the microwave or in a saucepan to make a chocolate drizzle.
- Add 1 to 2 tablespoons of cocoa powder for extra chocolatey goodness.
- Make them grain-free by replacing the oats with 1 cup of almond flour.
How to Make No Bake Breakfast Cookies:
Transfer all of the ingredients except for the chocolate chips to a food processor.
Process until a thick dough forms. You may need to stop the food processor several times to scrape the sides with a rubber spatula in order to get all of the ingredients to blend efficiently.
Form cookie shapes out of the dough using your hands. This is a bit of a messy process, as the dough will stick to your hands. I promise, you will make it through. If you have a cookie scoop, now is a great time to use it!
Place the no bake cookies on a cookie sheet lined with parchment paper and freeze for 15 minutes to allow the ingredients to set up. Now you’re ready to enjoy!
Store no bake cookies in a zip lock bag or in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months.
This no bake cookie recipe can be stored at room temperature, although the cookie dough mixture does become very soft at room temperature. If you’re okay with some crumbling, store on the counter in an airtight container for up to 3 days.
Nutrition Facts:
When divided into 8 breakfast cookies, each cookie has 20 grams of protein. They also contain 19 grams of healthy fats, 19 grams of carbohydrates, and 5 grams of fiber. Pretty solid for a tiny little breakfast treat!
And that’s it! These fun little beauties couldn’t possibly be easier to make, and are perfect for meal prep. Simply whip up a batch of no bake oatmeal cookies every week to have a healthy snack at arms reach at all times.
They are the perfect sweet treat for the warm months of the year!
Looking for similar recipes to keep the breakfast treat flame alive? Try these out.
More Breakfast Treats:
- Protein Banana Muffins
- 6-Ingredient Flourless Protein Brownies
- Cottage Cheese Overnight Oats
- No-Bake Power Balls
- Lemon Poppy Seed Energy Balls
- Protein Cinnamon Roll Bread
Drop a comment below letting me know what you put in yours!
No Bake Breakfast Cookies Recipe
Ingredients
- 1 cup unsweetened almond butter or peanut butter*
- ¼ cup unsweetened applesauce **
- ⅔ cup quick oats
- ½ cup protein powder or more oats
- 3 Tbsp hemp seeds or ground flax seed
- 4 Tbsp pumpkin seeds or sunflower seeds
- ¼ cup pure maple syrup to taste***
- 1 tsp pure vanilla extract optional
- ½ tsp ground cinnamon
- ½ tsp sea salt
- ⅔ cup chocolate chips optional
Instructions
- Transfer all of the ingredients except for the chocolate chips to a food processor. Process until a thick dough forms. You may need to stop the food processor several times to scrape the sides with a rubber spatula in order to get all of the ingredients to blend efficiently.
- Form cookie shapes out of the dough using your hands. This is a bit of a messy process, as the dough will stick to your hands. I promise, you will make it through. If you have a cookie scoop, now is a great time to use it!
- Place the no bake cookies on a cookie sheet lined with parchment paper and freeze for 15 minutes to allow the ingredients to set up. Now you’re ready to enjoy!
- Store no bake cookies in a zip lock bag or in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months.
