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These super simple, No-Bake Almond Butter Breakfast Cookies are gluten-free, dairy-free and vegan making them the worlds most versatile cookie.
They are great for those times when you need to be fueled fast!
I like them as a grab-and-go breakfast option or as after school snacks when my kids have to run from one activity to the next.
Have you ever enjoyed healthy cookies for breakfast? Seriously, now is the time! And if you want to change up this recipe, try our almond joy breakfast cookies, 3-ingredients banana breakfast cookies or pumpkin breakfast cookies!
Save this recipe?
Enter your name and email, and I’ll send it to your inbox. Plus, you’ll get delicious new recipes every week.
Ingredients
- 2 cups rolled oats
- 1 cup all natural almond butter or any nut butter you like
- 1/2 cup maple syrup
Instructions
- Line a rimmed baking sheet with a silpat mat or coat with some cooking spray. Set aside.
- In a large bowl, combine almond butter and maple syrup and microwave for 20 seconds to soften. Give it a good stir and then add in you oats.
- Mix until all of the oats are coated in the almond butter/maple syrup mixture.
- Scoop a heaping tablespoon of the dough and shape in your hands until you have formed a cookie. Place on baking sheet and repeat until you have 18 cookies.
- Pop in the fridge for 30 minutes to set up and then transfer to an airtight container. Store in the fridge for up to 10 days. Enjoy!
Comments
Sacia says
Could I use molasses instead?
Dani says
I thin it will work but the flavor from the molasses will be much stronger.
Rebekah Robson says
Found this recipe today and had just enough of each ingredient. They were absolutely delicious!
Dani says
Yay!! So glad you enjoyed them.
Vicky Olson says
Have you tried using Agave?
Dani says
I don’t use agave very often, but I’m pretty sure it would work just fine.
Heba says
Thank you for the recipe. Can i use honey instead of maple syrup?
Dani says
Yes, that would work for sure!
Donna says
I used honey and PB because my husband doesn’t like almond butter and I only had honey. He LOVES these cookies. I threw in some dark choc chips just because. I’m so glad I made these. Finally, a cookie he loves and I know every ingredient in them. Thanks Dani
Dani says
Hi Donna! Love how you adapted the recipe to make it work for you. And so glad you all enjoyed them.
Sonya Cunningham-Borg says
Do these cookies have to be stored in the fridge?
Dani says
You can store them in the fridge or on the counter in an airtight container (As long as your home is cool + not too hot!).
Susie says
Hi Dani, love love love your recipes! So simple and always clean and delicious!!! 🙂 Quick question— is it safe for a toddler to eat these if the oats are not cooked? Aren’t raw oats dangerous to eat without cooking? Thanks!