Vegan & Gluten Free Nutty No Bake Breakfast Cookies

Make breakfast meal prep easier, sweeter, and stress-free with no bake breakfast cookies! NO oven needed—just heat your almond butter and a bit of maple syrup before stirring in the oats and nutty mix-ins.

Naturally, oats are a classic healthy breakfast cookie base, rich in slow-digesting carbs and fiber to fuel your busy morning. But, I went NUTS with the nuts and seeds in this recipe for nutritiously nutty and ultra crunchy cookies!

Of course, you can use any mix-ins that you prefer, like other nuts/seeds, dried fruit, chocolate chips, or whatever you like. Usually, I prefer a classic baked cookie. But, I’ve gotta admit…I could NOT stop eating these no bake breakfast cookies!

They’re deliciously sweet but still low in sugar, and I love the combo with all of the salty flavors in this recipe. Most of all, it’s the crave-ably crunch texture from all of the nuts and seeds that makes these irresistible to me!

Recipe

Nutty No Bake Breakfast Cookies

Yield 16 no bake breakfast cookies
Prep 15 mins
Total 2 hrs

Ingredients

Wet Ingredients:

1 cup almond butter
1 Tbsp maple syrup

Dry Ingredients:

1 cup old-fashioned rolled oats
1 Tbsp chia seeds
1 Tbsp chopped pecans
1 Tbsp chopped pistachios
1 Tbsp chopped macadamia nuts

Instructions

1
Heat almond butter and maple syrup over the stove or in a microwave for about 15 seconds and mix to integrate.
2
Stir in remaining ingredients until well-combined.
3
Use a cookie scoop to portion out dough (I used a 4-tsp scoop), roll into balls with hands, and place on a plate with parchment. Press flat and refrigerate for 1-2 hours.
4
Serve and enjoy!
5
Store in an airtight container in the fridge for up to 2 weeks.
6
Yields 16 no bake breakfast cookies, using a 4-tsp cookie scoop.