New year new… ok same breakfast struggle. I’m typing this the first actual Monday of 2020 and I can’t tell you enough that I’m already seriously slacking on the whole “better choices” thing. So I started to think how could I make breakfasts go a little more smoothly for me while I’m busying running around trying to get the kids off to school.
And, naturally I decided cookies were the best option. These are so simple to make because they are no bake, you basically just mix them up in a bowl and chill them until you’re ready to chow down. Also, They’re loaded up with nuts and seeds so among all the nutrients packed in these bad boys (I’ll lay them out below), they’re also super filling to keep you going until lunchtime.
I know I called these “breakfast cookies,” but they are also snack cookies and dessert cookies and basically any time of day cookies, if you ask me!
If you love breakfast cookies as much as me, you have GOT to try these blueberry muffin top breakfast cookies, or these trail mix breakfast cookies!
So let’s jump into the recipe and make these No Bake Seedy Breakfast Cookies!
Place the peanut butter and agave in a large bowl and whisk to combine. Add the chopped almonds, hemp hearts, flax seeds, chia seeds, almond flour, and salt to the bowl and fold everything together.
Fold in the chocolate chunks, reserving some to top off the cookies with!
Roll the dough into balls. I use two tablespoons or a cookie scooper to make sure all the balls are the same size. Place them on a cutting board or baking sheet lined with parchment paper.
Take the remaining chocolate chunks and press them into the top (I did 1 – 2 chunks per cookie). While you press the chunk into the cookie, use your palm to press the tops down slightly to flatten out the cookie. Sprinkle with some flaked finishing salt and place in the fridge for 30 minutes to set.
Store in the fridge until you’re ready to eat!
Recipe
No Bake Seedy Breakfast Cookies
Want a nutrient dense start to your day that takes little effort to prep? These No Bake Seedy Breakfast Cookies are so delicious and easy to make ahead!
Ingredients
- 1 cup natural peanut butter
- 1/4 cup agave nectar
- 1/2 cup chopped almonds
- 1/2 cup hemp hearts
- 1/4 cup flax seeds
- 1/4 chia seeds
- 1/4 cup blanched almond flour
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chunks
- flaked finishing salt
Instructions
- Place the peanut butter and agave in a large bowl and whisk to combine.
- Add the chopped almonds, hemp hearts, flax seeds, chia seeds, almond flour, and salt to the bowl and fold everything together.
- Fold in the chocolate chunks, reserving some to top off the cookies with!
- Roll the dough into balls. I use two tablespoons or a cookie scooper to make sure all the balls are the same size.
- Place the balls on a cutting board or baking sheet lined with parchment paper.
- Take the remaining chocolate chunks and press them into the top (I did 1 – 2 chunks per cookie). While you press the chunk into the cookie, use your palm to press the tops down slightly to flatten out the cookie.
- Sprinkle each cookie with some flaked finishing salt and place in the fridge for 30 minutes to set.
- Store in the fridge until you’re ready to eat!
Enjoy!! xo
I just want to say I make these every week. I LOVE them and they are a perfect easy thing for me to grab early in the morning. I am hungry breastfeeding mama and need that! Thank you!
aw I am SO HAPPY you love them!! they’re one of my absolute faves!! sending you lots of love mama!! xo
Every time I make these I have to double the batch because my boyfriend loves them so much.
They are great for breakfast, I even like them as a late night snack.
Honestly, perfect any time of day! I’m so happy you guys love them!! xo
I love these easy no bake cookies, and did enjoy them for breakfast! No complaints here, I just followed the recipe as is. Perfect!
Yay! I’m so happy you loved them!! xo
I have made these a couple times already and just love them. I was wondering if you could let me know the nutritional info as i could not find it on your website.
Thank you
Yes! I’ve been meaning to update the recipe card with that info. Thanks for pinging it for me. I’ll update it shortly 🙂