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    Home » Recipes » Breakfast

    Grain-Free, No-Bake Breakfast Cookie

    Published: Apr 29, 2013 · Modified: Oct 24, 2017 by Lauren · This post may contain affiliate links · 19 Comments

    Jump to Recipe  ↓

    If I had to specialize in one type of food on this blog, it would most definitely be breakfast.

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    It's my favorite meal of the day, and I love how many choices it lends. If I'm not eating at least a few vegetables for dinner (and a lot of the times, even lunch), I often feel guilty. Breakfast, however, is a meal when I can eat savory or sweet (most often sweet) and not bat an eyelash about it.

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    In my recipe scouring days, I've seen many a breakfast cookie recipe, but never a grain-free option.

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    Buckwheat is the perfect addition to this recipe, because it has the taste, feel, and look of a grain, but isn't one, and it pairs beautifully with the other ingredients.

    Print Recipe
    5 from 1 vote

    Grain-Free, No-Bake Breakfast Cookie

    Prep Time10 mins
    Total Time10 mins
    Servings: 1
    Calories: 362kcal
    Author: Lauren Goslin

    Ingredients

    • ½ c. raw buckwheat groats ground into flour (can use ground oats if not grain-free)
    • 1/32 t. stevia extract this is usually equivalent to the tiny spoon that comes embedded in the bottle, or about 8 liquid drops
    • ¼ t. sea salt
    • ½ t. cinnamon
    • ⅓ c. mashed banana or applesauce
    • 1 rounded T. raw almond butter
    • 1 t. maple syrup
    • ½ t. vanilla extract
    • 1-2 T. milk of choice
    • Additions:
    • raisins walnuts, chocolate chips, sunflower seeds, sesame seeds, pumpkin seeds, dried cranberries

    Instructions

    • Mix the dry ingredients together (flour, stevia, salt, and cinnamon).
    • Mash in the almond butter using a fork.
    • Mix the banana, maple syrup, and vanilla.
    • Add the banana mix to the dry ingredients.
    • Add in your additions to make it the kind of cookie you want! I like adding raisins and walnuts to mine (about a tablespoon of each).
    • Add enough milk to form a dough that resembles the consistency of cookie dough (thick, but not too sticky).
    • Spread the dough out onto a wax paper-lined plate in the shape of a cookie.
    • Refrigerate overnight (uncovered) and enjoy in the morning!

    Notes

    Nutrition facts are based on using buckwheat flour, liquid stevia, applesauce, 1 tablespoon of raw almond butter, and unsweetened almond milk. Weight Watchers points (new system): 10

    Nutrition

    Serving: 1 | Sodium: 500mg | Sugar: 15g | Fiber: 9.2g | Calories: 362kcal | Polyunsaturated Fat: 10g | Saturated Fat: 0.9g | Fat: 10.9g | Protein: 11.9g | Carbohydrates: 60.5g

    Inspired by this recipe

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    This was such a delicious recipe! Not too sweet, with plenty of room for variety.

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    I love when I can wake up to an already-made breakfast and only have to clean one plate. 😀

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    How could you turn down a cookie as big as your face?

    What's your favorite grain-free breakfast?

    I really enjoy fritattas and eggs with potatoes, though I don't make the potatoes too often.

    Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Healthy 2day, Gluten-Free Wednesday, Healthy Vegan Friday, Allergy-Friendly Lunchbox Love

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    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. Sasha

      November 25, 2019 at 8:04 pm

      Can I heat this up in the morning or do you suggest eating it cold?

      Reply
      • Lauren

        November 29, 2019 at 12:26 pm

        I would eat it as is. 🙂

        Reply
    2. Jenny

      December 18, 2015 at 7:12 am

      Are you doing Smartpoints from WW? Thanks!

      Reply
    3. June Abney

      October 12, 2014 at 5:07 am

      We love this recipe! It is delicious, easy and bountiful!

      Thanks, Lauren.

      June

      Reply
    4. Jodie

      October 27, 2013 at 10:06 pm

      Can I sub the buckwheat grouts with almond meal ? Would the consistency be the same? The breakfast cookie looks amazing but I'm strict paleo. Thanks! And btw ur chocolate chip cookies were sooooo awesome!

      Reply
      • Lauren

        October 28, 2013 at 8:39 am

        Hi Jodie,

        I haven't tried it so all you can do is give it a go! Seems like it might be a bit more crumbly though...

        Reply
    5. Erin S

      May 06, 2013 at 6:26 pm

      Mmmm cookies for breakfast is my kind of thing! This would be a great addition to 5-Ingredient Mondays (http://siftstirandsavour.com/2013/05/05/5-ingredient-mondays-sugar-free-cherry-citrus-popsicles-vegan-gluten-free/), if you're interested 🙂

      Reply
    6. Anne @Authentic Simplicity

      May 06, 2013 at 5:53 pm

      Intriguing! I've used buckwheat before, but not like this. Thanks for linking up to Healthy 2Day Wednesday!

      Reply
    7. Lisa @ Allergy Free Vintage Cookery

      May 05, 2013 at 6:30 am

      These cookies look delicious, and so healthy as well! Would love for you to share this at my link party, Allergy Free Lunchbox Love (http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html). I would love to find these cookies in my lunchbox 🙂

      Reply
      • Lauren

        May 05, 2013 at 2:52 pm

        Thanks Lisa, I definitely will! 🙂

        Reply
    8. Alissa

      May 01, 2013 at 8:32 am

      Made this for breakfast this morning! I don't think I got the consistency quite right, but it was still delicious!!! Thanks 🙂

      Reply
      • Lauren

        May 01, 2013 at 8:53 am

        Thanks for letting me know Alissa ! 🙂

        Reply
    9. Genie

      May 01, 2013 at 5:34 am

      Looks like a good raw cookie.

      Reply
    10. Stephanie

      April 30, 2013 at 8:24 am

      yummy! what a great way to start a day! Didn't know buckwheat is not a grain before though...definitely gonna check it out

      Reply
    11. Taunnie

      April 29, 2013 at 8:57 pm

      I am with you breakfast is the best meal of the day. I usually crave somthing sweet and comforting like this in the morning. I can't wait to try it! Thanks for sharing 🙂

      Reply
    12. Mary Frances @ The Sweet Tooth Life

      April 29, 2013 at 10:53 am

      I am a huge fan of smoothies or granola with fruit and milk. Homemade pumpkin peanut butter granola is the best. This looks really good as well! No bakes are one of my favorite things to experiment with and I like the almond butter with banana ... I'll have to try that next time. How long will these last? Can they be made in advance or do they need to be refrigerated? Thanks!

      Reply
      • Lauren

        April 29, 2013 at 12:27 pm

        I would imagine they'd keep for a few days. I haven't experimented with that though. I always eat it all the next morning! 😀

        Reply
    13. Kim

      April 29, 2013 at 9:44 am

      For grain-free breakfast, I love blueberry carob smoothies and anything with eggs. I also love making blueberry pancakes with buckwheat flour. It's a vegan recipe that I absolutely love!

      Reply
    14. Kim @ Hungry Healthy Girl

      April 29, 2013 at 9:29 am

      I can't wait to try this! I would definitely specialize in breakfast food too, if I had my choice.

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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