No-Bake Almond Butter Oatmeal Bites

Almond butter oatmeal bites are a naturally sweet, vegan, and gluten-free snack filled with healthy ingredients like coconut and flax. Easy to make!

No-Bake Almond Butter Oatmeal Bites

Sometimes when you take your favorite cookie recipe and try to change WAY too many ingredients, it doesn’t work out. These little no-bake bites were inspired by a big time “cookie flop.”

The thing about cookie flops is that I don’t mind them all that much – the failed results, although not post-able, still satisfy a sweet chocolate chippy craving. With this particular flop, the best part about my not-perfect cookies was the sweet & nutty “dough” made from oats and almond butter. I couldn’t stop eating it. So instead of trying to make a cookie recipe, I set out to make these no-bake bites instead.

No-Bake Almond Butter Oatmeal Bites

While working out this recipe, I swapped some more ingredients (bye bye flour and brown sugar). Fast forward through multiple batches later and we have yummy no-bake cookie-like bites. The bites are made with toasted oats, flaxseed, coconut, walnuts and delicious roasted almond butter. They’re naturally sweetened with dates and maple syrup.

No-Bake Almond Butter Oatmeal Bites No-Bake Almond Butter Oatmeal Bites

This recipe makes 12 good-sized round bites. You can double the recipe to make more, but you will need a larger food processor than the small one that I have.

After you process the ingredients together, roll them into balls and chill until firm. Store them in the fridge and try not to keep going back for one more.

No-Bake Almond Butter Oatmeal Bites

4.9 from 10 reviews

No-Bake Almond Butter Oatmeal Bites

Enjoy this No-Bake Almond Butter Oatmeal Bites as a healthy snack or dessert. Naturally sweetened, vegan, and gluten-free, they would even make a great on-the-go breakfast.
Recipe type: Snack
Serves: 12 bites
  • 1 cup whole rolled oats (not instant)
  • 1 tablespoon ground flaxseed + 3 tablespoons warm water
  • ¼ cup roasted almond butter
  • 2 tablespoons maple syrup
  • 3 soft Medjool dates, pitted (or 2 additional tablespoons of maple syrup)
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup chopped walnuts
  • ½ cup shredded coconut
  • ⅓ cup chocolate chips
  1. In a medium pan, toast the oats over low heat until just browned around the edges, about 1 to 2 minutes. Remove from the heat and set aside.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a food processor, combine the almond butter, maple syrup, dates, coconut oil, vanilla, cinnamon and salt. Add the flaxseed mixture and blend until smooth.
  3. Add the walnuts and pulse until combined. Add the oats and coconut and pulse until combined. Add the chocolate chips and pulse just until evenly incorporated.
  4. Roll the mixture into 12 balls and chill until firm, at least 30 minutes. If the dough is too sticky to work with, chill it for several minutes before rolling.
  5. Store in an air-tight container in the refrigerator.
I used these vegan mini chocolate chips. A chopped dark chocolate bar also works great here.

If you're gluten free be sure to use certified gluten free oats.

I used freshly ground roasted almond butter from the bulk section at Whole Foods.


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Rate this recipe (after making it):  

  1. Kari from

    I love when something good comes out of a flop. I’ve definitely had times where I made a mistake and it turned out wonderfully. Then I was desperately back tracking my steps to see what I did differently so that I could recreate it!

  2. Jane

    Jeannie –
    Would standard almond butter work? I feel stupid not to know what roasted almond butter is vs. jarred.
    I love the fact I have all these ingredients in the house now & need something sweet!

    • Jeanine Donofrio

      Hi Jane – Yep, you can use raw almond butter, it’ll be just fine. I think roasted has a more complex nutty flavor, but the recipe will work either way!

  3. Sarah

    Love that these were inspired by a cookie flop! It just goes to show that there is always a silver lining:) Thanks for sharing this recipe! I think it sounds delicious and I can’t wait to make a batch.

    XO – Sarah

  4. Katie from

    These look fab!! I’ll be giving them a go at the weekend!

    Katie xoxo

  5. Elisa

    I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!

  6. I love how you took a cookie recipe fail and turned it into these yummy bites! These sound amazing and are being made the next time a cookie craving hits 😉

  7. sheila e martin

    Hi Jeanine. I just found your site. Your photos are great.
    One question: Can the recipe do without flax seed? Is there a substitute for it?
    If not, can I use flax meal?

    • Jeanine Donofrio

      Hi Shelia, flaxseed meal is the same thing as ground flaxseed (packages sometimes name it one or the other) – so yes, go ahead and use that. It helps bind these together.

  8. Pali

    These cookies look so delicious! It’s amazing what can be discovered from a cooking flop 🙂 Pinning this recipe to try out later.

  9. Rachel

    Yum! These were awesome. I just came across your website and have to say I’m loving your recipes!!

    • Jeanine Donofrio

      Hi Rachel – thanks! So glad you liked them 🙂

  10. Alison

    These are so delicious! Super simple to make. I’ve made these twice now. They are great for snacking…but don’t last long! Thanks for sharing.

  11. This looks so yummy!! Definitely printing this out and adding it to my collection

  12. Sophie

    About to make my second batch of these! They make for a great mid-morning snack that is delicious and guilt-free. Also, I made my first batch of these with natural peanut butter instead of almond butter and they were splendid

  13. catherine

    OMG! So delicious! I mixed in some pecans with the walnuts instead. Everyone in the family loved them! Just got your cookbook too- it’s gorgeous! So happy to have found your blog and cookbook. Like you, I often need to be inspired visually to cook something new. Thanks from a 30 year vegetarian!

  14. Mary Brown

    Would a blender work as well as a food processor?

  15. Kathleen from

    These look AMAZING! I’ve seen other energy bites recipes, but these honestly look the best. Can’t wait to make them!!

    • Jeanine Donofrio

      thanks! Hope you enjoy!

  16. Kimberly Fowler

    Love these and so does my family! I add a half cup more oats and dried Montgomery tart cherries instead of the coconut. I’m making several batches a week.

  17. Elizabeth A

    Do you have any suggestions for these if you have nut allergies? Wondering if sunflower seed butter would work?

  18. megan

    mmm! these remind me of the no-bake cookies we would get in the grade school cafeteria. Accidentally added the chocolate chips while the oats were still hot – made them deliciously chocolatey. thanks for the recipe : )

  19. Kristine

    My husband is not a fan of coconut. What should I subsistute?

    • Jeanine Donofrio

      Hi Kristine, you can add extra walnuts, or just leave the shredded coconut out. Also, you might want to use refined coconut oil since it has less of a coconut flavor than unrefined.

  20. J

    I made these with figs instead of dates and it was really good! My bites turned out actually much smaller, so got ~20 balls out of the batch instead of 12, so they were truly bite size, and let them stiffen up on a baking sheet in the fridge, then put them into a container for storage. They kept they shape, and did not stick to eachother. Its a great snack to offer to kids when you see them lurking around, eyeing the pantry. I make double batches now! Thanks for sharing!

  21. Mary

    How many calories in each ball?

  22. Deana

    These are so perfect! Thanks for the awesome recipe.

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  23. Laura

    I made these on the spur of the moment looking for a healthy non-processed snack. I didn’t have all the ingredients in the house so I substituted 1/2 of a very ripe banana for the dates, and almonds for the walnuts. I’m really trying to watch my fat intake so I substituted 2 tablespoons of goat yogurt for the coconut oil. They came out beautifully!

    • Jeanine Donofrio

      Hi Laura, I’m so glad you loved them!

  24. Carol Jensen

    These are delicious! I wanted a sweet healthy snack, and happened to have all the ingredients on hand (including a chocolate bar). I think I’ll make these with my granddaughter. It will be fun and rewarding!

    • Jeanine Donofrio

      I’m so glad you enjoyed them!!

  25. Jess

    Is there another oil or ingredient you could use instead of coconut oil??

    • Jeanine Donofrio

      Hi Jess, this recipe requires coconut oil. If you don’t want a coconut-y taste, seek out refined coconut oil (next to the unrefined coconut oil). I hope that helps!

  26. annika

    Very delicious and super easy to make!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.