These healthy almond butter no-bake cookies are made with whole oats, raisins, chia seeds, and flaxseed. These cookies have all of the flavor of traditional no-bake cookies, but made with a healthy twist.

Healthy almond butter no-bake cookies stacked on parchment paper with a blue and white tea towel behind them.

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Why make this recipe

These healthy no-bake cookies make a great grab-and-go breakfast or healthy snack. They’re vegan, dairy-free, and gluten-free, plus they’re packed with plant-based protein.

They freeze well and are nice to have when you are looking for a delicious, chocolaty snack that’s full of nutrients.

These can also be used as lactation cookies. My mother, a lactation consultant, made these for me after having my babies, so I always had a healthy snack to grab as a busy new mom. There were many days when I was grateful to have some in the freezer, and I now love making them for friends and neighbors when they have a baby, too.

Ingredients and substitutions

  • Almond Butter – You can substitute this with peanut butter or any other nut butter of your choice.
  • Coconut Oil – Swap this for vegan butter if you don’t have coconut oil.
  • Plant-Based Milk
  • Coconut Sugar – or any other sweetener that you wish. Organic brown sugar, agave nectar, and maple syrup are also good choices. You can reduce the sugar to 1 cup to make a lower-carb option.
  • Cocoa Powder – for a chocolaty flavor.
  • Salt – just a little for flavor enhancement.
  • Vanilla Extract – for added flavor.
  • Raisins – this adds texture and sweetness to the cookies.
  • Chia Seeds – They also add texture to the cookies, plus protein and nutrients.
  • Ground Flax Seeds – Add fiber and nutrients.
  • Whole Oats – Alternatively, you can use quick oats if you don’t have whole oats.

Helpful tools

  • A heavy-bottomed medium-sized saucepan – the heavy bottom helps distribute heat more evenly and prevents the cookies from burning.
  • Parchment paper – to line the baking sheet and form the cookies on after cooking. This keeps them from sticking.

How to make healthy no-bake cookies

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Prep a surface to form your cookies by laying parchment paper on the countertop or on a large cookie sheet.

Step 2 – Add almond butter, coconut oil, sugar, and cocoa powder to a heavy-bottomed medium-sized saucepan.

Almond butter, coconut oil, cocoa powder, and almond milk in a sauce pan to make no-bake cookies.
Add almond butter, coconut oil, coconut sugar, cocoa powder, and plant milk to a saucepan.
The chocolate almond butter mixture in a sauce pan before adding the oats to make almond butter no-bake cookies.
Heat until it boils for 1 minute, then stir in salt and vanilla.

Step 3 – Turn the heat to medium and stir frequently. Once it comes to a rolling boil, set a timer for 1 minute and stir constantly. (Be sure that you boil it for a full minute. If you are at a higher elevation, boil it for an extra 30-60 seconds.)

Step 4 – Remove from heat and add vanilla and salt, stir well. Then add 1 cup of the oats, raisins, chia seeds, and flax seeds and mix well. Add the remaining 1 3/4 cup of whole oats and stir again until well combined.

Oats, raisins, ground flaxseeds, and chia seeds added to the chocolate mixture.
Add oats, raisins, ground flax seeds, and chia seeds, then mix well.
Almond butter no bake cookie mixture in a saucepan.
Stir in the remaining oats and mix until well combined.

Step 5 – Use a cookie scoop or a spoon to scoop up about 1 tablespoon of cookie dough and place it on the parchment paper. You can leave them in mounds or gently press them down on the tops to make them flatter.

A cookie scoop with almond butter no-bake cookie mixture in in over a saucepan.
Scoop out 1 tablespoon of the mixture.
Almond butter no-bake cookies on parchment paper on a cookie sheet.
Place it on parchment paper and push down a on the tops with the back of the spoon to form the cookies.

Step 6 – Allow them to cool for at least 30 minutes to set.

Pro Tips

  • Be sure to boil the syrup for at least 1 minute. This ensures that your cookies will set properly.
  • Work quickly to shape the cookies. Once the mixture cools, it will be too firm to form into shape.

Storage

These almond butter no-bake cookies keep best in the fridge or freezer. They will keep well in the refrigerator for up to a week in an airtight container or for up to 3 months in the freezer.

A stack of vegan almond butter no-bake cookies on white parchment paper.

More vegan cookies

Almond butter no-bake cookie recipe

Almond butter no bake cookies stacked on parchment paper with a blue and white tea towel behind it.
Diet
Gluten Free Icon
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5 from 4 rating

Almond Butter No-Bake Cookies

Yield: 36 cookies
Prep: 10 minutes
Cook: 5 minutes
Author: Monica Davis
A healthy alternative to traditional no-bake cookies.
Print Leave a Review Pin Recipe

Ingredients

  • 1/2 cup almond butter
  • 1/2 cup coconut oil
  • 1/2 cup almond milk, or other plant-based milk
  • 1 1/2 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 2 tablespoons chia seeds
  • 2 tablespoons ground flax seeds
  • 2 3/4 cup whole oats

Instructions
 

  • Prep a surface to form your cookies by laying parchment paper on the countertop or on a large cookie sheet.
  • Add almond butter, coconut oil, sugar, almond milk, and cocoa powder to a heavy-bottomed medium-sized saucepan.
  • Turn the heat to medium and stir frequently. Once it comes to a rolling boil, set a timer for 1 minute and stir constantly. (Be sure that you boil it for a full minute. If you are at a higher elevation, boil it for an extra 30-60 seconds.)
  • Remove from heat and add vanilla and salt, stir well. Then add 1 cup of the oats, raisins, chia seeds, and flax seeds and mix well. Add the remaining 1 3/4 cup of whole oats and stir again until well combined.
  • Use a cookie scoop or a spoon to scoop up about 1 tablespoon of cookie dough and place it on the parchment paper. You can leave them in mounds or gently press them down on the tops with the back of a spoon to make them flatter.
  • Allow them to cool for at least 30 minutes to set.

Notes

  • Be sure to boil the syrup for at least 1 minute. This ensures that your cookies will set properly.
  • Work quickly to shape the cookies. Once the mixture cools, it will be too firm to form into shape.
Serving: 1cookie, Calories: 110kcal, Carbohydrates: 14g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.001g, Sodium: 36mg, Potassium: 88mg, Fiber: 2g, Sugar: 5g, Vitamin A: 0.4IU, Vitamin C: 0.2mg, Calcium: 26mg, Iron: 1mg
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