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3-ingredient breakfast cookies stacked

3-Ingredient Breakfast Cookies

These 3-Ingredient Breakfast Cookies are so easy to make and so tasty, you'll want to make them every single week! Super handy as an on-the-go snack or breakfast, this healthy treat is the perfect lunchbox filler!

Course Breakfast, Snack
Cuisine American
Keyword 3-ingredient, breakfast cookie
Prep Time 5 minutes
Cook Time 12 minutes
Servings 8 cookies
Calories 258 kcal


  • 2 cups rolled oats Bob's Red Mill Gluten-Free
  • 1 cup pitted dates Soaked for 15 minutes in warm water
  • 1/2 cup peanut butter natural
  • 1/2 cup soaking water Explanations in the recipe section
  • 1/3 cup sugar-free chocolate chips Optional (Or chocolate chips of choice!)


  1. ***Soak the Dates. Prior to making this recipe, you will need to soak 1 cup dates in warm water for 15 to 30 minutes. Place the dates in a bowl and fill it with water about 1/2 inch above the dates.

  2. Preheat oven to 350F

  3. Line a cookie sheet with parchment paper.

  4. Liquid Ingredients. Place the soaked dates (drained) in the blender container, 1/2 cup of the water used to soak the dates, and 1/2 cup peanut butter. Blend for about 30 seconds, until smooth. (You might have to scrape the walls of the blender container a couple of times, make sure the blender is at the OFF position when doing so!)

  5. Mix Everything Together. Place 2 cups rolled oats and 1/3 cup chocolate chips (optional) in a large mixing bowl and pour the liquid mixture into it. Mix until well combined.

  6. Mold the Cookies. Scoop the cookie dough on the baking sheet using an ice cream scoop. Mold the cookies into the desired shape using your hands or a fork. (Should make 8 cookies of equal size)

  7. Bake for 10 to 15 minutes, or until the sides start to brown.

  8. Store for up to 7 days in the refrigerator in a sealed container or for up to 3 months in the freezer.