3-Ingredient Breakfast Cookies (Healthy, Vegan, GF)

These 3-Ingredient Breakfast Cookies are my quick and easy solution for a healthy morning bite. I like how they’re naturally sweetened with dates, packed with oats, and held together with creamy peanut butter. They’re soft, chewy, and perfect when I need a grab-and-go breakfast.

Why You’ll Love This Recipe

I enjoy this recipe because it’s so simple I only need three main ingredients, and I can make them in less than 30 minutes. I like that they’re naturally vegan and gluten-free, so I can share them with almost anyone. They’re also versatile, letting me add chocolate chips or other mix-ins depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups rolled oats Bob’s Red Mill Gluten-Free
1 cup pitted dates Soaked for 15 minutes in warm water
½ cup peanut butter natural
½ cup soaking water Explanations in the recipe section
⅓ cup sugar-free chocolate chips Optional (Or chocolate chips of choice!)

Directions

1. I start by soaking the dates in warm water for about 15 minutes to soften them.
2. After soaking, I drain the dates but keep the soaking water.
3. In a food processor, I blend the dates with about ½ cup of the soaking water until a smooth paste forms.
4. I add the peanut butter and process again until well combined.
5. Next, I stir in the rolled oats until everything is evenly mixed.
6. If I’m adding chocolate chips, I fold them in at this point.
7. I scoop out spoonfuls of the dough, shape them into cookies, and place them on a lined baking sheet.
8. I bake at 350°F (175°C) for 12–15 minutes, or until the cookies are set and lightly golden.
9. I let them cool before enjoying, as they firm up more as they rest.

Servings and Timing

This recipe makes about 10–12 cookies. It usually takes me 10 minutes to prep and about 15 minutes to bake, so I can have them ready in under 30 minutes.

Variations

Sometimes I add cinnamon or vanilla extract for extra flavor. I also like swapping peanut butter for almond or cashew butter to change up the taste. If I want more texture, I mix in chopped nuts, dried fruit, or coconut flakes.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If I want to keep them longer, I freeze them for up to 2 months and thaw them overnight. They don’t really need reheating, but I like warming one in the microwave for 10 seconds if I want it extra soft.

FAQs

Are these cookies really only three ingredients?

Yes, the base recipe only needs oats, dates, and peanut butter. The chocolate chips are optional.

Can I use instant oats instead of rolled oats?

I prefer rolled oats for texture, but instant oats work if I want a softer cookie.

What type of peanut butter is best?

I always use natural peanut butter with just peanuts and salt for the best consistency and flavor.

Can I make these nut-free?

Yes, I substitute sunflower seed butter or tahini for a nut-free version.

Do I need a food processor?

It makes the job easier, but I can mash the soaked dates by hand with a fork and mix everything in a bowl.

Are these cookies sweet enough without chocolate chips?

Yes, the dates provide natural sweetness, but I sometimes add chocolate chips if I want an extra treat.

Can I make these ahead of time?

Yes, I often bake a batch on Sunday and enjoy them for breakfast or snacks throughout the week.

Can kids eat these cookies?

Definitely, they’re kid-friendly, naturally sweetened, and full of wholesome ingredients.

Do these cookies spread while baking?

Not much. I usually press them into shape before baking since they hold their form.

Can I eat them raw before baking?

Yes, the ingredients are safe to eat raw, but I like baking them for better texture.

Conclusion

These 3-Ingredient Breakfast Cookies are one of my favorite ways to enjoy a quick, healthy, and satisfying start to the day. I like that they’re chewy, naturally sweet, and endlessly customizable. Whether I enjoy them fresh from the oven or grab one from the fridge on a busy morning, they always feel like a treat that’s good for me too.

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