Breakfast Cookies = Cookies. For. Breakfast.
With these peanut butter and honey cookies packed with familiar breakfast ingredients like Vanilla 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.
TIP: If your peanut butter and honey are already soft, you won’t need to microwave them before mixing.
(Note: Not all flavors may be available in your market.)
No-Bake Shakeology Breakfast Cookies
- ½ cup all-natural peanut butter
- ¼ cup raw honey
- 1 tsp. pure vanilla extract
- 3 Tbsp. chia seeds
- 3 Tbsp. raw 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 Shakeology
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.
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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