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!

No Bake Breakfast Cookies

Nutty No Bake Breakfast Cookies

5 stars (2 ratings)


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


  • Heat almond butter and maple syrup over the stove or in a microwave for about 15 seconds and mix to integrate.
  • Stir in remaining ingredients until well-combined.
  • 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.
  • Serve and enjoy!
  • Store in an airtight container in the fridge for up to 2 weeks.
  • Yields 16 no bake breakfast cookies, using a 4-tsp cookie scoop.
Serving: 1cookie, Calories: 135kcal, Carbohydrates: 9g, Protein: 5g, Fat: 10g, Fiber: 3g, Sugar: 2g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!