Almond Butter No-Bake Cookies

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Parchment-lined baking sheet filled with our easy Almond Butter No-Bake Cookies

No-bake cookies are supposed to be chocolaty, right?

Well, what if they weren’t? What if instead, they were infused with vanilla and sesame seeds? Would that break the universe?

I seriously hope not, because this almond butter version is kind of my new thing.

Cooking the batter for our easy Almond Butter No-Bake Cookies

These almond butter no bakes are inspired by my chocolate version, and my current snack obsession: A spoonful of salted almond butter dipped in a roasted, unsalted sunflower seeds.

Yep, as in I dip a spoon in the almond butter jar, then dip it in sunflower seeds and call it “snack time.”

So, so delicious (and nutritious).

Parchment-lined baking sheet with our gluten-free vegan Almond Butter No-Bake Cookies

This recipe is simple, requiring just 10 ingredients, 1 pot, and 30 minutes to make.

In place of cocoa powder, I subbed coconut flour to help them firm up. And to my (pleasant surprise), it didn’t make them taste like coconut!

They just taste like ooey gooey almond butter bliss with oats, sesame seeds and sunflower seeds. Major swoon.

Naturally-sweetened Almond Butter No-Bake Cookies on a baking sheet

These cookies are amazing! They’re:

Slightly crunchy
Almond buttery
Naturally sweetened (with coconut sugar)
& Delicious

Make these cookies when you’re craving a healthier dessert that packs a nutritional punch. Beyond being high in fiber and healthy fats, they also boast Vitamin E, B6, copper and iron from sunflower seeds, and calcium, magnesium, and zinc from sesame seeds. Healthy desserts, for the win.

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your no bakes in action. Cheers, friends!

Partially eaten gluten-free vegan Almond Butter No Bake Cookie

Almond Butter No-Bake Cookies

Easy, 30-minute Almond Butter No-Bake Cookies infused with oats, sesame seeds, and sunflower seeds and naturally sweetened with coconut sugar! A healthy but decadent dessert or snack!
Author Minimalist Baker
Almond Butter No-Bake Cookies and a spoonful of peanut butter
4.75 from 35 votes
Prep Time 27 minutes
Cook Time 3 minutes
Total Time 30 minutes
Servings 13 (cookies)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 1/2 cup coconut sugar (or sub organic cane sugar)
  • 2 Tbsp unsweetened almond milk (or other non-dairy milk)
  • 3 Tbsp coconut oil (use refined for a less intense coconut flavor // or sub vegan butter)
  • 1/2 tsp pure vanilla extract
  • 1/3 cup salted natural almond butter
  • 1 1/2 Tbsp coconut flour
  • 1/4 cup sesame seeds
  • 3 Tbsp roasted unsalted sunflower seeds (or slivered toasted almonds)
  • 1 cup gluten-free rolled oats
  • 1 pinch sea salt


  • Line a baking sheet with parchment or wax paper.
  • Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.
  • Once bubbling, swirl pan to combine ingredients and let boil for 1 minute. Remove from heat and add vanilla, almond butter, coconut flour, sesame seeds, sunflower seeds, oats, and salt and stir to combine + fully incorporate all ingredients (see photo).
  • Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).
  • Let sit at room temperature until cooled and firmed – about 20-25 minutes. They will set but still be a little tender. To speed setting time, cool in the refrigerator.
  • Leftovers will keep covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer up to 1 month.


*Recipe adapted from my Coconut No-Bake Cookies.
*Nutrition information is a rough estimate.

Nutrition (1 of 13 servings)

Serving: 1 cookies Calories: 158 Carbohydrates: 14.9 g Protein: 3.4 g Fat: 10 g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 24 mg Fiber: 1.8 g Sugar: 7.6 g

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My Rating:

  1. Abbe says

    Great base recipe to build upon. I added chia seeds and will try substituting honey for coconut sugar next time for another layer of flavor

  2. Victoria says

    I made these this week with a few substitutions to use what I had on hand, and they turned out fantastic, so I thought I’d share.

    I didn’t have enough almond butter left – so I used half-tahini and half-almond butter. Delicious! (It was the dry almond butter left at the bottom of the jar – maybe with all tahini you might need more coconut flour.)

    I use “porridge oats” instead of rolled oats. (Not sure that this distinction is used outside of the UK. Porridge oats are more broken up that rolled oats – for instant oatmeal/porridge). The sugar/oil mix really soaks in and the texture becomes even more like a cookie. Lovely.

    Great recipe, I’ll definitely make again.

  3. Alysia says

    I don’t remember if I’ve left a review but I’ve made them twice now! I love the combination of flavors and ease of the recipe. I’ve used both almond butter and peanut butter with success.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Alysia, we love to know it’s yummy with peanut butter too!

  4. Isabel says

    Made these last week with a few modifications based on ingredients on hand and they were really, really good. Substituted maple syrup for the coconut sugar and only used 1/3 cup and they were quite sweet. Might use a little less next time. Skipped the almond milk b/c of the syrup, used a spice grinder to blitz the sunflower seeds, sesame seeds (mix of white and black) and coconut flour. Delicious.

  5. Elisa says

    I really wanted something sweet last night and I did some pretty intense searches on this site to find something vegan that was easy to make and for which I had all the ingredients. This recipe came up. I was slightly skeptical but I threw it together. And: THEY ARE FANTASTIC!!! They remind me of those Italian/Greek sesame and honey candies. It seems I had forgotten how much I love sesame seeds and how much I love sunflower seeds. I even broke into the frozen batch today. This is my favorite no-bake on this site. Again: Fantastic.

  6. Amanda says

    Best no-bakes I’ve ever made. I reduced the sugar by half and they were still plenty sweet. My children love them!

  7. Sandra says

    Okay, so I’ve made the chocolate coconut no bake cookies so many times that I’m embarrassed to say. They have been my go to guilty pleasure since changing my diet and finding your site. These are so good too! Glad I have something new to switch up my sweet treat need! Thanks!

  8. Amira Masud says

    I love these and made them for the second time … cookies turned out crumbly so I used my hands to form balls … I feel they are super greasy and could use less sugar … any idea how to do that without compromising on taste?

  9. Mollie says

    Fantastic recipe! Just the right amount of sweetness and very easy to make! I didn’t have any sesame seeds or sunflower seeds, so I substituted some finely chopped pecans and almonds. I also used almond flour because it’s what I had on hand and it didn’t seem to mess up the texture at all. I also added in some dried cranberries which you HAVE to try, it added a great variation in texture and a bit of tartness to cut the sweetness and nuttiness of the cookie. Great flavor and overall super appealing texture.

  10. Amira Masud says

    Turned out almost perfect… I used regular butter as I don’t like coconut oil… could use less fat next time …

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Amira! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  11. Joan says

    Amazing! I’ve already made the chocolate version twice in a week and thought those were dynamite.
    Then I made this version, OMG, so freaking good!!!! Mine turned out perfect and chewy, I leave them in the fridge. Those who have problems with the cookies crumbling, let the mixture come to a full rolling boil then start the 1 minute timer.

  12. Morgan says

    These worked perfectly! I used only 1/3 c of coconut sugar and they were plenty sweet. I used almond flour instead of coconut flour. Also added some tart cherries—delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks, Morgan! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  13. Robin says

    Dear Dana,
    I’ve followed you for many years in greatest enjoyment! The Minimalist Baker has always been most impressive, truly top notch & best in professionalism, impeccable quality. Re me, life/health, I don’t have much energy for cooking, nor baking, & this recipe was one of only few I’ve tried. It was amazing & the flavor delish .. perfect!! My visiting family enjoyed greatly too. I plan to make batches 3 & 4 in a day or so, & will modify sugar.
    In Lord Jesus, blessings!!

  14. Jennifer McLean says

    I cannot get enough of these cookies! They are so easy to make and so delicious! The last time I made them I used the mixed nut butter from Trader Joes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, thanks so much for sharing! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  15. Priscilla says

    So, so, so perfect. Mine were a little gooey so I added a touch extra coconut flour and oats. I used coarse sea salt so it added a nice suble pop of salty here and there. But still sweet tooth satisfying.

  16. Sierra says

    Very simple and delicious! I’ve made a lot of your cookies and no bake cookies, all are incredible, but these were the fastest/easiest for me. Definitely going to be making them again ?

  17. Joanne Davies says

    These cookies are so easy and delicious! Toasting the sunflower seeds takes them next level!
    I wonder if those that had crumbling issues didn’t cook the sugar mix well enough? I think it needs to caramelise in order to set firmly.
    Mine included a little tahini when the almond butter was running short. I’d love to try an oat substitute here, perhaps buckwheat puffs?
    Thanks for a great snack recipe! x

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review, Joanne! We haven’t tried buckwheat puffs, but if you give it a try, we would love to hear how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodie, we aren’t sure if that would work as coconut flour has a more dense texture and soaks up moisture. Almond flour might be a better substitute. But if you give it a try, we would love to hear how it goes!

  18. Becky says

    I pressed mine in a small rectangular glass dish. A bar cookie if you will. I also added one heaping 1/4 cup chocolate chips!
    Thank you, great, easy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think they would be very enjoyable that way. Perhaps try reducing the sugar by half instead? You may need to play around with the other ingredients as well, adding more almond milk, coconut oil or almond butter if too dry and more oats or coconut flour if too wet. Hope that helps!

  19. Alex says

    I made these but substituted almond flour instead of coconuts and cocoa nubs instead of the sunflour and seasme seeds. Was delicious! First time making no bake cookies and I ate 2 before they where even cool to the touch. Yum!

  20. Karen says

    We loved these tonight. I wish they stayed together a bit better though, as I had to tell my kids to eat them while seated and over a plate! They are very delicate, should I add more coconut flour? Not sure if they are supposed to be so breakable. Nevertheless…I will make them again!

  21. Amy Sapola says

    Absolutely love! Great recipe! Thank you for not using peanut butter :) The almond butter is delicious. I only used half the sugar and left out the flour, they still came out delicious. I added slivered almonds and unsweet dried cranberries! YUM! Thanks for another great recipe!

  22. Angeline says

    I’m on my third time making these since becoming vegan. My kids LOVE them and they are so super healthy. Thanks for this and all your recipes. It’s made becoming vegan so much easier.

  23. Brittany says

    Just made these and they are absolutely delicious. Totally satisfying the sweet spot right now. Thank you for the amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could try substituting the coconut oil for another oil but I wouldn’t recommend cutting it all together!

  24. Nikky says

    I modified this using 1/2 cup white sugar, cows milk, mixed nut spread, plain flour, chia seeds and no sunflower seeds :(. It was yummy. Very sweet for me and also a bit granola-y. I managed to really squeeze teaspoon sized bits in my palm and gently put into dish. Next time less sugar and maybe make them into bars.

  25. Missy says

    Great easy recipe! I modified it a lot for what I had in my kitchen – peanut butter, and no sugar, but a drizzle of blue agave sweetener. Great for a breakfast bite :)

  26. Merve says

    Hi, I was wondering whether you measure the coconut oil liquid or solid? As three tablespoons of solid coconut oil is a lot more than 3 tablespoons of melted version. Thank you! :)

  27. Mieher says

    This is brilliant recipe for a person that loves the no baking approach.
    I made it today with pumpkin seeds instead of sesame seeds and added coconut flakes.

    It’s very easy to make and my kids love it. The only thing that I need to tweak next time is to reduce the sugar, a bit sweet for me.

  28. Carly says

    Subbed oat flour for coconut flour, sunflower seeds for sesame seeds, and flax seeds for sunflower seeds. These are great, perfectly chewy. Next time I’ll half the sugar. Great to have around so I have something small and pre-portioned to munch on.

  29. Darcy says

    Took a leap of faith and doubled the recipe the first time out. I’ve made recipes from your blog before so I wasn’t that worried. My family just might have stoned me in the streets if I made a batch of cookies in a single dozen ;) I’m thinking they might not set up, but I might not get the chance to find out — they’re half way gone and not quite cool. I added a dash of cinnamon and topped them with toasted almond slivers, it added nice texture and dimension. Great recipe! Love your blog btw.

  30. Bettie says

    Subbed two packets of stevia for the coconut sugar (watching my blood sugar levels), and sunwarrior vanilla vegan protein powder for the flour. Super tasty, and a great snack on the go when I’m running around town.

  31. Geanna says

    I just made these. I had only peanut butter, so I used it instead of almond butter, and the cookies were divine!

  32. KJ | Om Nom Herbivore says

    Coconut flour is so awesome for absorbing the extra liquid and firming up recipes!! I will save this recipe for a night when I’ve got a sweet tooth but am too lazy to bake!

  33. Diana says

    So I’ve made these 3 times already! Spectacularly easy and so delicious! This last time I subbed 1/2 cup coconut for the seeds because hubby looooves coconut and they came out perfect. All possible thumbs up!

  34. Whitney says

    These are SO delicious. I’m not usually a huge no-bake cookie fan (or of baking in general), but these proved me wrong. My husband loved them too. I loved that they are super easy to whip together and you only get one pan dirty! These will definitely become a snack staple in our house.

  35. Ana @ Ana's Rocket Ship says

    Oats sunflower seeds and sesame seeds? That sounds like such a perfect combination! And in a no bake cookie! :D

  36. MusingsonDinner (Chloe) says

    I like that they aren’t too sweet and have lots of texture – I think having to chew properly and make an effort makes sweet treats more satisfying

  37. Abby (@ No Fail Recipes) says

    LOVE THESE COOKIES!!! I use the cane sugar because the stores in my area don’t sell the coconut sugar (although I may order some from Amazon just to try it) and they are absolutely delicious. I love these for a sweet but healthier snack option. My kids even like them.

  38. Lilmom3123 says

    Must have done something wrong. It came out like granola. Is the coconut oil supposed to be measured as a solid or melted??

    • Sara Zimmerman says

      so did mine!!!! I just added more coconut oil and rolled them by hand. I’m not sure what happened, I measured everything accordingly.

  39. Emma says

    Hi Dana, super excited to try this recipe but don’t have coconut flour on hand. Any suggested substitutes?


  40. Athena says

    Every time you post a recipe I want to make it right away, and this one was no different! I made these right after I read your post and oh my they are amazing!! They remind me a bit of Raffaelos (the white chocolate/coconut snack), and even my parents thought there was chocolate in it. Thank you for this delicious little treat!

  41. Olivia says

    Hi Dana,
    My family loves Hello Dolly bars but we have not been able to find a good vegan recipe. We would love if you gave it a shot! We love all of your recipes!

  42. Alida @My Little Italian Kitchen says

    This is an easy and delicious recipe indeed. I have never made cookies like these.. love this recipe! My children would really love these as treats.

  43. demeter | beaming baker says

    Three types of coconut AND almond butter? I’m sold! I love a good no-bake recipe- especially one that comes together so easily. Good thing these are “delicious and nutritious” (anyone else hearing this in a sing-songy voice? Haha). P.S. Dana, I TOTALLY also just plunk a big spoon into nut butter, plunk again into some yummy topping (like sesame seeds) and call it snack time. I think the kids in us would be proud. ;)

  44. Michelle @ Modern Acupuncture says

    Love that you included sesame seeds and sunflower seeds! Cannot wait to try these. Went a little overboard with delicious foods this weekend (egg nog ice cream like whoa) and need a healthy treat I won’t feel guilty about. Thank you!

  45. Rick C. says

    Thanks for this recipe – made them the next day and they are delicious. Pretty much follow the recipe as presented except I added a couple of tablespoons of raw cocoa nibs.

  46. Pamela @ Kitchen Missus says

    No Bake – yaaay!
    My kids will love this. And I absolutely love it already because it’s “bake-free”!
    Thanks for sharing, Dana :P

  47. Sarah * Levelheaded Life says

    This is amazing. I, too, am guilty of dipping the peanut butter spoon into the seed bag and calling it a snack. This recipe makes them feel a little more grown up!

  48. Shelly says

    I made these cookies as soon as I got the recipe in my inbox. They are AMAZING! So easy to make and delicious. My husband and kids all loved them. Thank you for such a great recipe.

  49. Lucy says

    I love recipes like this when you know you have all of the ingredients in the kitchen and could easily whip up a batch of these! I did however make some cookies earlier (salted dark chocolate flourless cookies – yum!) so probably shouldn’t do any more baking for now!

  50. Emily @ Robust Recipes says

    Yum! I will be making these soon. I am always looking for breakfast ideas that are eay and not too sweet! :)

    • Tom ~ Raise Your Garden says

      And chewy is a good thing! Never really thought to combine oats, sunflower seeds and sesame seeds, what a winning combo. NO bake is a mans’ best friend!