Almond Butter No-Bake Cookies

No-bake cookies should be chocolatey, right?

What if they were not? What if they were instead infused with sesame and vanilla seeds? Would this break the universe?

This almond butter version of the recipe is my latest obsession.

These almond butter no-bakes were inspired by (my chocolate version) and my current snack addiction: A spoonful of salted almond spread dipped into roasted, unsalted sunflower seeds.

Yes, I mean that I dip a teaspoon in the jar of almond butter, then dip it into sunflower seeds, and call it snack time.

So, so delicious (and nutritious).

This recipe requires only 10 Ingredients, 1 Pot, and 30 minutes.

To help them set up, I substituted coconut flour for cocoa powder. To my (pleasant) surprise, it didn’t taste like coconut.

These taste like almond butter bliss with oats and sesame seeds. Swoon.

These cookies are perfect for when you want a healthy dessert with a lot of nutrition. They are rich in fiber, healthy fats, and Vitamin E. Sunflower seeds provide copper and iron, while sesame seeds contain calcium, magnesium, and zinc. Healthy desserts are the best.


  • 1 cup organic cane sugar or 1/2 cup Coconut sugar
  • 2 Tbsp almond milk (or another non-dairy alternative)
  • 3 Tbsp refined coconut oil (for a milder coconut flavor, or substitute vegan butter).
  • 1/2 tsp pure vanilla extract
  • Natural almond butter, salted, 1/3 cup
  • Coconut flour 1 1/2 Tbsp
  • 1/4 cup sesame seeds
  • 3 Tbsp of roasted sunflower seeds without salt (or toasted almonds slivered)
  • 1 cup gluten-free Rolled Oats
  • Sea salt, one pinch


  • Line a baking tray with wax or parchment paper.
  • Add the coconut sugar, almond milk, and coconut oil into a medium saucepan. Bring to a simmer over medium heat.
  • After bubbling, stir pan to combine the ingredients and allow it to boil for one minute. Remove the pan from heat and add almond butter, sesame, sunflower, sesame, and coconut flour. Stir to combine and fully incorporate ingredients.
  • I used the cookie scoop! Drop heaping Tablespoon amounts (I used this cookie scoop a href=”″>this cookie scoop/a>!)
  • Allow to cool and firm up at room temperature for 20-25 minutes. The ice cream will be set but a bit tender. Cool in the fridge to speed up setting time.
  • The leftovers can be stored at room temperature for up to 2-3 days. In the fridge, they will last up to 5 or 1 month.

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