These No-bake Almond Butter Cookies are soft, easy no-bake oatmeal cookies made with four simple ingredients: oats, almond butter, coconut oil, and maple syrup.
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.
- In a large mixing bowl, combine the rolled oats, cinnamon, and salt. Set aside. Line a large baking sheet or plate with parchment paper. Set it aside.
- In a non-stick saucepan add maple syrup, almond butter, and coconut oil.
- Bring it over low medium heat and cook, stirring until the mixture simmer, and the coconut oil is fully melted. Cook for 30 seconds until it simmers and remove it from the heat. If used, stir in vanilla extract.
- Pour the liquid ingredients over the dry ingredients (photo 1) and stir to fully coat the oat with the mixture (photo 2).
- Use a small cookie dough scoop to scoop out some batter from the bowl and release it onto the prepared baking sheet (photo 3).
- Repeat until no baked cookie batter is left in the bowl. Use the back of a spoon to lightly flatten the cookies (photo 4).
- Freeze the cookies to harden for 10 to 15 minutes or until firm and easy to release from the baking sheet.
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
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.
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:
Did You Like This Recipe?
No-bake Almond Butter Cookies
- Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, stir oats, cinnamon, salt, and chopped nuts if used. Set aside.
- In a medium-sized non-stick saucepan, add the almond butter, liquid sweetener, and coconut oil, and bring to a simmer, stirring constantly.
- Cook, gently stirring, over low heat until it reaches a simmer. Simmer for 30 seconds, then remove from heat and stir in vanilla extract if used.
- Pour the liquid ingredients over the dry ingredients.
- Stir to coat the oat with the almond butter mixture, then use a small cookie dough scoop to scoop out some batter.
- Release on the prepared baking sheet and repeat until all the batter has been turned into cookies.
- Place each ball onto a plate covered with parchment paper, leaving one thumb of space between each ball.
- Flatten the cookie dough lightly with the back of a spoon.
- Place the plate into the freezer for 10-15 minutes or until the cookies harden.
- Remove the cookies from the freezer and dip half of each cookie into the melted chocolate. Return the cookies to the plate after you dipped them into the chocolate. If you like, sprinkle crushed roasted almonds onto the melted chocolate for extra crunch.
- These are no-bake cookies and must be stored in the fridge. It will get softer in the fridge. Store up to 1 week in the fridge in an airtight container or one month in the freezer. Thaw in the fridge the day before or eat half frozen.