No-Bake High-Protein Peanut Butter Oatmeal Breakfast Cookies Recipe (7 Ingredients, 30 Minutes) High Protein Recipes Cookies Desserts Snacks Breakfast Low Sugar Recipes Gluten-free Low Sodium Recipes

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 (check out the health benefits of oats) and chocolate chips. The Himalayan salt is optional. These gluten-free, high-protein peanut butter oatmeal cookies are ready in about 30 minutes with no baking required! (Check out the health benefits of protein.)

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!

Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

• 1/2 cup canned unsweetened full-fat coconut milk
• 1/2 cup plus 2 tablespoons natural creamy peanut butter (or sunflower seed butter for a nut-free option), at room temperature
• 2 tablespoons raw coconut oil
• 2 teaspoons granulated stevia or monkfruit sweetener
• 1 teaspoon pure vanilla extract
• 3 cups quick-cooking oats
• 1/2 cup no-sugar-added dark chocolate chips
• 1/4 teaspoon Himalayan pink salt (optional)

Here's how to make it:

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. (Oats are naturally gluten-free, but to be sure this recipe is gluten-free, use gluten-free oats.)
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. (The number of cookies will depend on the size of the scoops you make.)
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.

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. 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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