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Nut Butter Breakfast Cookies

Gluten Free nut butter cookie recipe

Leave the oven off! These ridiculously easy no-bake cookies made with a handful of ingredients only take a few minutes to make. Company coming? Road trip? Kids need a snack? No problem! The rich taste and dense texture comes from that perfect pairing of nut butter and semi-sweet chocolate chips. Since they need to refrigerate for a couple of hours before you can eat them, make them ahead of time so that they’re ready when you need them.


Makes: 13 cookies


  • 1 cup (250 mL) Holy Crap Plus Gluten Free Oats
  • 1/2 cup (120 mL) your favorite nut butter (soy butter, almond butter, peanut butter)
  • 1/4 cup water (60 mL) water
  • 1/4 (60 mL )vegan semi-sweet chocolate chips
  1. In a large bowl, mix together all of the ingredients until well combined. If your mixture is too thick or dry, add a little more water.
  2. Scoop a tablespoon of dough into the palm of your hand, roll it into a ball, flatten it and put it on a plate lined with parchment paper. Repeat with the remaining dough.
  3. Refrigerate the plate of cookies, uncovered, for 2 hours. Yes, it’s that easy! The cookies will keep refrigerated in an airtight container for several days, if they last that long!

A special thanks to Lisa Cantkier, founder of, for the inspiration for this recipe.

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Nutrition Facts for Nut Butter Breakfast Cookies

Nutrition Facts table for Nut Butter Breakfast cookies


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