Recipe courtesy of Jenny Barber

No-Bake Pistachio Breakfast Cookies

Who could say no to cookies for breakfast, especially when they're made with feel-good ingredients like pistachios and rolled oats? We got you.
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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 10 to 12 cookies
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Roasted Coconut Pistachio Butter:

2 cups shelled pistachios

1/2 cup shredded coconut 

2 teaspoons ground cinnamon 

2 tablespoons honey 

2 tablespoons coconut oil, melted 

1/8 teaspoon sea salt 

No-Bake Pistachio Breakfast Cookies:

1/2 cup maple syrup

1/4 cup coconut oil 

1 teaspoon vanilla extract 

2 cups rolled oats 

1/4 cup chopped dried pineapple 

1/2 cup shredded coconut, plus more for sprinkling 

Crushed pistachios, for sprinkling 


  1. For the nut butter: Preheat the oven to 350 degrees F. Roast the pistachios on a baking sheet until fragrant but not browned, 4 to 5 minutes. Remove from the oven and add the shredded coconut. Roast until lightly golden, an additional 3 minutes, watching carefully so the coconut doesn't burn.
  2. While still warm from the oven, add the roasted nuts and shredded coconut to a food processor or high-speed blender. Blend for about 5 minutes, then add the cinnamon, honey, melted coconut oil and sea salt. Blend until smooth and creamy, an additional 5 to 10 minutes. 
  3. For the cookies: In a medium saucepan over medium heat, add 1 cup of the nut butter, the maple syrup and coconut oil. Stir until smooth and creamy. Remove from the heat and add the vanilla, oats, dried pineapple and shredded coconut. Mix until the wet mixture has coated the dry. 
  4. With a small cookie scoop, scoop the batter onto a pan lined with parchment paper. Sprinkle with coconut shreds and/or crushed pistachios and put in the freezer for 15 minutes. Remove and enjoy! 
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