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!
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.