These soft and chewy no-bake almond butter cookies only take a few minutes to put together and are full of delicious fall flavors! Naturally vegan, gluten-free, dairy-free and 100% whole grain.
Things have been slow around here lately. We just started our first family vacation and there was a ton to prepare beforehand.
If I hadn’t underestimated how long it’d take to get everything together, I would have made a batch of these no-bake almond butter cookies to take along! Instead I just made these paleo pumpkin muffins and these paleo apple muffins. Both of which got smashed into a dense block of delicious goo.
These almond butter cookies scream fall. If you want a more dominant maple flavor, use Grade B maple syrup or a little maple extract.
What was surprising for me while making this recipe is just how important salt is. I used homemade unsalted almond butter (here’s how to make homemade almond butter) and after mixing the liquid together, it didn’t taste all that exciting. Just kind of like… eh, whatever.
Adding 3/16 teaspoon of salt made a world of difference! If that sounds like a ridiculous measurement, you need this set of measuring cups and spoons. Also, if you make almond butter and have some left over, these Almond Butter Monster Cookies look amazing!
You can omit the almonds if you want and use whatever you’d like in their place. Or nothing at all! Cinnamon chips are delicious (but I know… not at all healthy). I think chocolate chips are kind of strange in these cookie but maybe white chocolate would be a better fit?
Definitely be sure to toast the almonds! It makes a world of difference.
And as a bonus, they’re dietary-friendly! One thing these almond butter cookies are not is cheap. Mr. T tasted one and asked if I could make another batch to bring to a friend. I promptly told him that wasn’t going to happen.
I love sharing my sweet treats (I try to give them all away!) but with half a cup of almond butter and maple syrup in just 10 cookies, I’m not sharing. ;)
I hope you’ll enjoy these cookies! If you try them out, I’d love to hear how you liked them. Thanks!
No-bake Almond Butter Cookies (vegan, gluten-free, whole grain, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 10 cookies
Ingredients
- 3 1/2 tablespoons (49 grams) coconut oil1
- 1/2 cup (128 grams) unsalted natural almond butter (the kind with just nuts and salt)
- 1/2 cup (120 milliliters) maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt (I used 3/16 teaspoon as I like things a little salty) (if your almond butter is salted, add salt to taste)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (138 grams) rolled oats (use gluten-free oats, if necessary)
- 1/2 cup (55 grams) roasted chopped almonds, optional2
Directions
- In a medium pot, melt the coconut oil over low heat.
- Add the almond butter, maple syrup, cinnamon and salt and stir until well combined.
- Turn the heat up to medium and while stirring constantly, bring the mixture to a boil.
- Boil for 2 minutes, stirring constantly. The mixture should thicken a little. Don't boil it longer than 2 minutes or it may separate.
- Remove from the heat and stir in the vanilla and oats until well combined.
- If using almonds, stir them in now. Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper.
- Refrigerate in an airtight container for about a week.
Notes
- I used refined coconut oil which doesn't have any coconut taste. If you use unrefined coconut oil, these may have some coconut taste to them.
- To roast almonds, place on a baking sheet and bake for 5-8 minutes at 350 °F (175 °C) until they smell toasty.
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
these look perfect for that mid afternoon snacking thing I have going on… ;) saving!
Has anyone figured out the calories
I don’t know the calories but you could use this recipe analyzer for the nutritional profile. :)
Beautiful and delicious cookie AND no bake?!!? Can’t go wrong here!
I’ve got no bake cookies on my agenda to make this week and these look perfect! I love how you’ve made them so wholesome.
Thanks a bunch! I hope you’ll enjoy them. :)
Hi Erin,
I am a big fan of the recipes you create.
I made these cookies exactly as the recipe reads. Perfection.
I decided to make them again, added the ½ teaspoon of almond extract as one reader suggested. Again perfection.
I went a little further, made my own almond butter, added the ½ teaspoon of almond extract, used butter instead of coconut oil and added goji berries. Once again, perfection.
Thank you for sharing your creations.
Hi Diane! Sorry for just now seeing you comment. I’m happy to hear that you’re a big fan of the recipes. :) These cookies must be extra delicious with almond extract! I still have to try that. And goji berries sounds like an interesting addition! I just bought some but have never tried them. Thanks for the tip and for your nice comment!
What an I use in place of cinnamon ? Have a friend who’s allergic .
You can omit it or add some cardamom!
I was wondering what I can use in place of coconut oil. I know it’s healthy but not tolerated by my GI system. Would olive oil work??
Thanks,
Elizabeth
I think the cookies wouldn’t be firm if you used any liquid sweetener. Butter should be fine, though. :) Maybe ghee, too.
Yes. I have used olive, canola, sesame and avocado. You need to use less or add 1/8 cup of ground flax seed (corn or tapioca flour might be okay or a banana?). Would anyone have a good guess as to calories per cookie?
Thanks for the tip! I’m really surprised that those oils work in this recipe. And good to know about the added flax! I don’t know the calories but you could use this recipe analyzer for the nutritional profile. :) Thanks again for your comment!
can i bake these?
Nope. They’d probably just melt and be a mess.
Just found this recipe and they are delicious. Thank you for sharing. I followed the recipe but also thought maybe adding almond extract as 1/2 the vanilla measurement and may try that next time. Now in my favorites.
Almond extract is always a good thing. :) I think I’ll try that, too! Thanks a bunch for your feedback. :)