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 plenty of fiber and healthy fats.
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 all of the Shakeology flavors here!
No-Bake Shakeology Breakfast Cookies
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 8 servings, 1 large cookie each
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 (like unsweetened cranberries, unsweetened cherries, raisins, or apricots)
½ cup Vanilla Shakeology
1. 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).
2. Add extract, chia seeds, pumpkin seeds, coconut, oats, dried fruit, and Shakeology; mix well with clean hands (or a rubber spatula).
3. Roll mixture into eight large balls, each about 2-inches in size.
4. Flatten each slightly so that it is shaped like a traditional cookie.
5. Refrigerate for at least one hour before serving.
Nutritional Information (per cookie):
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 1 mg
Sodium: 112 mg
Carbohydrates: 24 g
Fiber: 4 g
Sugars: 13 g
Protein: 9 g
Body Beast Portions
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