Servings: 8 cookies
No Bake Breakfast Cookies Recipe
These easy no-bake breakfast cookies are made with wholesome ingredients and are highly customizable! Add in your favorite nuts, seeds, or dried fruit and even lemon zest or orange zest!
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.
Notes
*Use any kind of nut or seed butter you love
**Replace the applesauce with water or mashed banana
***Use 6 to 8 pitted medjool dates instead of pure maple syrup if you’d prefer.
Nutrition
Serving: 1Cookie (of 8), Calories: 330kcal, Carbohydrates: 19g, Protein: 20g, Fat: 19g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 167mg, Potassium: 344mg, Fiber: 5g, Sugar: 9g