I’ve become a huge fan (and I must say recognized expert) in no-bake cookies, as you can see from my Vegan No-Bake Cookies, No-Bake Coconut Cookies, No-Bake Pumpkin Cookies, or No-Bake Protein Cookies. These delicious no-bake cookies are perfect for a quick, healthy treat, ready in 15 minutes and made with only five wholesome ingredients. Plus, this no-bake cookie recipe is also dairy-free, refined sugar-free, and gluten-free, so you can share it with all your guests. No-bake desserts are very popular because they are packed with nutrients and so easy to make. These no-bake almond butter cookies are inspired by my vegan no-bake cookies made from cocoa powder and chocolate chips. However, these no-bake oatmeal almond butter cookies are cocoa-free, made entirely with almond butter and oats. For people allergic to nuts, these no-bake cookies can be made with sunflower seed butter or tahini.
Ingredients and Substitutions
First, you need a few of wholesome ingredients.
Almond Butter – Use natural almond butter with no added sugar and no added oil. If you don’t have almond butter on hand, this recipe works with peanut butter or seed butter. Maple Syrup or any refined sugar-free liquid sweetener you love, like coconut nectar and agave syrup. Old-Fashioned Rolled Oats or quick-cooking oats. Use a gluten-free option if you are sensitive or allergic to gluten. Coconut Oil or plant-based butter. Vanilla Extract – optional Cinnamon – for taste. Salt – optional
How To Make No-Bake Almond Butter Cookies
Making these cookies is really easy. Follow my precise steps below.
Add-Ons
If you like you can stir in 1/4 cup of some of the below ingredients into the dry ingredients to add flavors or crunch.
Chopped Almonds or pecans or walnuts Dark Chocolate Chips – Make sure you cool down the liquid ingredient before stirring the chocolate chips, or they melt, and the cookies turn into chocolate almond butter no-bake cookie recipe. Dried Raisins Dried Cranberries Shredded Coconut
Storage
These no-bae almond butter cookies must be stored in the refrigerator in an airtight container, or they get very soft at room temperature. They keep fresh for up to one week in the fridge or one month in the freezer. Thaw them in the fridge a few hours before serving, or eat half frozen for a cold treat.
Allergy Swaps
Below are some ingredient substitution ideas:
Gluten-Free – Make sure you use gluten-free certified oats. Sweetener – Any liquid sweetener works in this recipe. Nut-Free – Use tahini, sunflower seed butter, or pumpkin seed butter instead of almond butter. Coconut-Free – You can use cocoa butter or plant-based butter instead of coconut oil.
More Vegan Cookie Recipes
If you love healthy vegan cookies recipes as we do on this blog, you may want to try these recipes:
