No Bake Breakfast Cookies

8 servings
20 min

Can you believe these healthy breakfast cookies require only 6 ingredients?! That's right my friend! They're super simple and easy to make and come together in 20 minutes or less (no baking required). They're even vegan, gluten free, dairy free and nut free. You can eat these delicious cookies for breakfast, as a snack or even as a healthy dessert. Hot tip: Grab a cup of coffee and dunk these delicious morsels right in for the tastiest treat ever!

Vegan Oatmeal Raisin Breakfast Cookies

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I love including these cookies in my meal prep planning. Make a batch (or two) and store them in the refrigerator or freezer for the best, grab and go option all week long.


If you're looking for some more quick, to-go breakfast ideas, you might also like these super yummy recipes:



Ingredients and substitutions

  • Whole grain oats: healthy, hearty and filling!
  • Tahini: yummy sesame paste allows ingredients stick together. Also, using tahini makes for a nut-free cookie!
  • Agave nectar: maple syrup or sugar free agave are tasty alternatives. You can also use honey if you're not worried about keeping this recipe vegan.
  • Cinnamon: for additional, delicious flavor! Cinnamon and tahini pair very nicely together.
  • Raisins: the sweet, delicious star of the show in this recipe.
  • Water: a little water helps to moisten oats so they can be formed into cookies more easily!


Special equipment

  • Consider using a cookie scoop to portion dough! It's not required but it does come in handy.


Expert tips

  • When forming cookies, your hands may get a little sticky from the dough! This can make it quite difficult to shape them correctly. Simply take a moment and rinse your hands to remove the majority of stuck ingredients. This will get you moving again.
  • Keep in mind that you can shape your dough any way you want! You can makes balls or bites instead of cookies. Another fun option? Press dough into a parchment lined baking sheet, freeze and then cut into into squares or rectangles.
  • I really love sprinkling a little additional cinnamon on top of my cookies before eating. I highly recommend, it's SO TASTY!
A Stack Of Cookies!
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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Ingredients

  • 1 cup whole grain oats
  • 1/3 cup tahini
  • 2 tablespoons agave nectar *see tip below
  • 3 tablespoons raisins
  • 1/2 teaspoon cinnamon
  • 1 tablespoon water
Instructions

Combine whole grain oats, tahini, agave nectar, raisins and cinnamon in a small mixing bowl and stir together.1 cup whole grain oats, ⅓ cup tahini, 2 tablespoons agave nectar, 3 tablespoons raisins, ½ teaspoon cinnamon
Add water and mix again. Allow all ingredients to sit together in the bowl for 5-10 minutes (this gives oats time to soften which makes cookies much easier to form)! 1 tablespoon water
Form balls of dough and then gently smash them down and rotate to form a cookie shape. (*Tips: 1). If desired, you can leave dough in a ball shape or press into a parchment paper lined baking sheet and freeze/cut into squares. 2). If dough begins to stick to your hands while forming cookies, give them a quick rinse. This will make it much easier to create your desired shape)!
You can chill your cookies in the freezer or refrigerator before eating them or enjoy them right away. Sprinkle with additional cinnamon if desired!
Storage:
Refrigerate cookies for 2 weeks or freeze for up to 3 months!
Tips
  • Agave nectar: sugar free agave, or maple syrup are tasty alternatives! You can also use honey if you're not worried about keeping this recipe vegan.
Garlic Salt & Lime
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Comments
  • Jane Balchan Jane Balchan on May 27, 2022

    Do you need the sweetener?

    • Garlic Salt & Lime Garlic Salt & Lime on May 27, 2022

      Hi, Jane! I've never made these without the sweetener so I'm not sure how they would taste without it. Let me know if you try! You could use honey or maple syrup as a substitute if you don't have agave. You could try sugar free agave if you're looking for less sugar. Thanks!


      Stacey

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