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.
No Bake Almond Butter Cookies
Inspired by this recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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!
Notes
You can use any type of nut or seed butter you like. I especially like these with peanut butter sometimes.
Sacia
Could I use molasses instead?
Dani
I thin it will work but the flavor from the molasses will be much stronger.
Rebekah Robson
Found this recipe today and had just enough of each ingredient. They were absolutely delicious!
Dani
Yay!! So glad you enjoyed them.
Vicky Olson
Have you tried using Agave?
Dani
I don’t use agave very often, but I’m pretty sure it would work just fine.
Heba
Thank you for the recipe. Can i use honey instead of maple syrup?
Dani
Yes, that would work for sure!
Donna
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
Hi Donna! Love how you adapted the recipe to make it work for you. And so glad you all enjoyed them.