Breakfast Cookies = Cookies. For. Breakfast.
With these peanut butter and honey cookies packed with familiar breakfast ingredients like Vanilla Whey Shakeology, oats, dried fruit, and chia seeds, you really can eat dessert first — first thing in the morning, that is!
They’re a healthy breakfast treat, whether you’re too busy to cook, or you struggle to grab a bite as you rush out the door.
You can whip up a batch of these no-bake breakfast cookies in less than 10 minutes and keep them in the fridge all week.
Each batch makes eight large cookies that are surprisingly filling thanks to 9 grams of protein, plus fiber and healthy fats.
Pro tip: If your peanut butter and honey are already soft, you won’t need to microwave them before mixing.
Don’t have Shakeology yet? Get your Shakeology here!
No-Bake Shakeology Breakfast Cookies
- ½ cup all-natural peanut butter
- ¼ cup honey
- 1 tsp. pure vanilla extract
- 3 Tbsp. chia seeds
- 3 Tbsp. pumpkin seeds
- 2 Tbsp. unsweetened shredded coconut
- ½ cup quick-cooking rolled oats
- ¼ cup dried fruit, such as unsweetened cranberries, unsweetened cherries, raisins, or apricots
- ½ cup Vanilla Whey Shakeology (approx. 1 ½ scoops)
Place peanut butter and honey in a large microwave-safe bowl. Microwave on 100% for 20 seconds; mix well with clean hands (or a rubber spatula).
Add extract, chia seeds, pumpkin seeds, coconut, oats, dried fruit, and Shakeology; mix well with clean hands (or a rubber spatula).
Roll mixture into eight large balls, each about 2-inches in size.
Flatten each slightly so that it is shaped like a traditional cookie.
Refrigerate for at least one hour before serving.
Serve immediately, or store in an airtight container in the refrigerator for up to five days.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.
Photos by Kirsten Morningstar