No-Bake Almond Butter Oatmeal Bites

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 7 reviews
No-Bake Almond Butter Oatmeal Bites
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.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Tenz from on said:

    This sounds amaaaaze, I made peanut butter cookies but a bake version the other week, but these sounds even better!

  2. Kari from on said:

    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!

  3. Yum! These would be the perfect work snack for me when those sweets cravings set in!

  4. Jane on said:

    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!

    • 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!

  5. Sarah on said:

    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

  6. Eden Passante from on said:

    Love this idea for a snack! Looks so good!

  7. Katie from on said:

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

    Katie xoxo

  8. Elisa on said:

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

  9. Jessie Snyder from on said:

    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 😉

  10. sheila e martin on said:

    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?

    • 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.

  11. Pali on said:

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

  12. Rachel on said:

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

    • Hi Rachel – thanks! So glad you liked them 🙂

  13. Alison on said:

    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.

  14. Amelie Moore from on said:

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

  15. Sophie on said:

    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

  16. catherine on said:

    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!

  17. Mary Brown on said:

    Would a blender work as well as a food processor?

  18. Kathleen from on said:

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

  19. Kimberly Fowler on said:

    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.

  20. Elizabeth A on said:

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

  21. megan on said:

    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 : )

  22. Kristine on said:

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

    • 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.

  23. J on said:

    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!

  24. Mary on said:

    How many calories in each ball?

  25. Deana on said:

    These are so perfect! Thanks for the awesome recipe.

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