Celebrate with a No-Bake Peanut Butter Breakfast Cookie

Made with honey and peanut butter, these cookies are a healthy alternative to traditional desserts.

Photo courtesy Adobe Stock

Now a standard pantry item, peanut butter was first introduced in the U.S. during the 1904 World’s Fair and not sold widely on grocery store shelves until 1920, according to food historians. It was more than 10 years later that the first peanut butter cookie recipe was first published, and there are now dozens of takes on the classic treat. Here, the USDA puts a healthy spin on the dessert with a no-bake recipe that relies on honey instead of sugar. Between the protein-packed peanut butter and the fiber from raisins, the cookies can even serve as a quick, breakfast on-the-go. Make them at home in celebration of National Peanut Butter Cookie Day, June 16.

No-Bake Peanut Butter Breakfast Cookies

Servings: 12


½ cup honey

½ cup non-fat dry milk

½ cup raisins (or chopped dates if preferred)

½ cup creamy peanut butter

2 ½ cups crushed flaked cereal or rolled oats


Heat honey and peanut butter in a medium saucepan over low heat. Stir until blended.

Remove from heat and stir in dry milk.

Fold in cereal and raisins.

Drop heaping tablespoons of the mixture onto waxed paper to form mounds or cookies.

Cool to room temperature and store in refrigerator.

Looking to make an impact? The North Texas Food Bank hosts an annual Peanut Butter Drive each September and accepts donations of nut butters throughout the year.

Recipe Source: Buy Better, Eat Better., Montana State University Extension Service Nutrition Education Program; Myplate.gov; U.S. Department of Agriculture