Delicious No-Bake Peanut Butter Oatmeal Breakfast Cookies Recipe (7 Ingredients, 30 Minutes) by Mareya Ibrahim

Delicious No-Bake Peanut Butter Oatmeal Breakfast Cookies Recipe (7 Ingredients, 30 Minutes)

What makes eating breakfast more fun? Eating cookies for breakfast, especially no-bake cookies! When we shot the photos for "Eat Like You Give a Fork: The Real Dish on Eating to Thrive," everyone went a little cray over the no-bakes. I mean, what’s not to love? 

No baking means less time to your mouth. And all the ingredients just feel so homey and happy together. I think you’re never going to want to run out of these delicious breakfast cookies in your home.

To make these wholesome peanut butter cookies, you will need the following ingredients: unsweetened full-fat coconut milk, peanut butter, raw coconut oil, granulated stevia or monkfruit sweetener, vanilla extract, quick-cooking oats and chocolate chips. The Himalayan salt is optional. These gluten-free peanut butter oatmeal cookies are ready in about 30 minutes with no baking required!

Pop these low-sodium breakfast cookies into your mouth for breakfast, serve them as a sweet snack, or enjoy them for dessert with tea, coffee or milk. So good!

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Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes

Total Time: 30 minutes
Servings: 12


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Recipe Notes

  • Oats are naturally gluten-free, but to be sure this recipe is gluten-free, use gluten-free oats. 
  • The number of cookies will depend on the size of the scoops you make.
  • Store cookies wrapped in parchment paper in an airtight container to keep them fresh for up to a week.

Here's how to make them:

  1. Line a baking sheet with parchment paper, wax paper or a silicone mat. 
  2. In a large mixing bowl, whisk together the coconut milk, 1/2 cup of the peanut butter and 1/2 cup water until smooth. Add the coconut oil, stevia, vanilla and salt and mix until smooth.
  3. Using a spatula, fold in the oats, making sure all the oats are well soaked. Let sit for about 10 minutes, until the mixture becomes firm. Fold in the chocolate chips and mix with a spatula to evenly distribute them.
  4. Using an ice cream scoop, portion cookies onto the prepared baking sheet, spacing them about 2 inches apart, and press down lightly to flatten them.
  5. In a small bowl, whisk together the remaining 2 tablespoons peanut butter and 1/2 teaspoon water. Drizzle the peanut butter over the tops of the cookies and let set at room temperature, about 15 minutes. Store wrapped in parchment paper to keep them fresh up to a week.

From Eat Like You Give a Fork: The Real Dish on Eating to Thrive. Copyright © 2019 by Mareya Ibrahim and reprinted with permission from St. Martin’s Griffin.

Nutrition Facts Per Serving

Calories: 119

Total Fat: 7.3g

Saturated Fat: 4.2g

Cholesterol: 0mg

Sodium: 10mg

Total Carbohydrate: 10.9g

Dietary Fiber: 1.3g

Total Sugars: 2.7g

Protein: 2.9g

Vitamin D: 0mcg

Calcium: 6mg

Iron: 1mg

Potassium: 52mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OK, I'm going to have to get these ingredients, stat. These cookies look amazing. What a bonus that they're no bake! Another great idea, thanks Mareya Ibrahim . #yum
Julie Rose
Want to make these! 😋
Mmmmm! Yes, please.
Kathy Ast
I made these cookies tonight- they are delicious. I wanted to know if they are supposed to be soft and damp, or should they harden and have more of a cookie consistency? Thanks!

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