Almond Butter No-Bake Cookies and a spoonful of peanut butter
4.72 from 28 votes

Almond Butter No-Bake Cookies

Easy, 30-minute Almond Butter No-Bake Cookies infused with oats, sesame seeds, sunflower seeds, and naturally sweetened with coconut sugar! A healthy but decadent dessert or snack!
Author: Minimalist Baker
Prep Time 27 minutes
Cook Time 3 minutes
Total Time 30 minutes
Servings: 13 (cookies)
Category: 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


  1. Line a baking sheet with parchment or wax paper.
  2. Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.
  3. 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).
  4. Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).
  5. 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.
  6. 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 Per Serving (1 of 13 cookies)