No Bake Almond Cookies
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Last updated on Jan 21, 2024
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These tasty no bake almond cookies are packed with almonds, dates and cacao nibs. They’re sweet and delicious as is, but insanely good dipped in chocolate.
Can you believe I came up with this recipe in 2011?! Yup, this recipe has stood the test of time and it’s still one of my favorite treats!
No Bake Almond Cookie Ingredients
These cookies required less than 10 ingredients and you don’t have to turn on your oven to whip them up. This happens to be super convenient when it’s 100°F outside! The flavor of the cookies is nutty from the almonds and almond butter and a bit caramely from the medjool dates. They remind me of my 4-ingredient samoas but with almond instead of toasted coconut!
- roasted almonds
- almond butter
- medjool dates – the medjool dates hold the cookies together and give them a delicious caramel flavor
- cacao nibs – cacao nibs are the pure form of chocolate and I love the crunch they give these cookies
- vanilla extract
- salt – you can omit this if your almond butter is salted (or not… it’s up to you)
- chocolate chips and white chocolate chips – dipping the cookies into melted chocolate makes them look adorable and taste delicious, but this step is optional
How to Make No Bake Cookies
The best part about these cookies, in my opinion, is that you don’t even need a bowl and spoon. Just grab your ingredients and toss them into your food processor!
Start by adding the almonds to the food processor and pulse until it’s a coarse almond meal. Add the dates, almond butter, vanilla and salt and process for about a minute until a dough forms. Add in the cacao nibs and pulse once or twice to combine.
Once the mixture is combined (crumbly but sticky enough to hold together), form the dough into small cookies by using your hands or press the dough out on parchment paper and use a cookie cutter to cut out. Each cookie should be about 1 Tablespoon of dough.
Place the cookies on a baking sheet lined with parchment paper and enjoy immediately or place in the fridge for 1-2 hours to firm up. Store any leftovers in a covered container in the fridge for up to a week or the freezer for up to 3 months.
Chocolate Dipped Cookies
Dipping the cookies in chocolate is optional and you certainly don’t have to do both white and dark chocolate… just pick your favorite. If you do decide to dip them, I highly recommend Lily’s Sweet chocolate chips combined with a little coconut oil to thin. Simply dip half of each cookie into the chocolate, sprinkle with extra cacao nibs and place cookie back on the parchment lined baking sheet. Once all cookies are dipped, place baking sheet with cookies into the fridge or freezer until the chocolate has set. Enjoy right away or store in the fridge or freezer.
More No-Bake Desserts to Try
- No Bake Brownies
- Healthy No Bake Cookies
- Healthy Chocolate Banana Ice Cream
- Cottage Cheese Cookie Dough
- No Bake Blueberry Muffin Donut Holes
- Chocolate Peanut Butter Banana Bark
- 3 Ingredient Icebox Cake
- Puppy Chow
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
No Bake Almond Cookies
Ingredients
- 1 cup raw or unsalted roasted almonds
- 1 cup about 8-10 medjool dates, pitted
- ½ cup almond butter
- 2 Tablespoons cacao nibs + more for topping
- 1 teaspoons vanilla extract
- ¼ teaspoon salt, omit if your almond butter is salted
Chocolate for Dipping (optional)
- ¼ cup dark chocolate chips, I used Lily’s
- ¼ cup white chocolate chips, I used Lily’s
- 1 teaspoon coconut oil, divided
Instructions
- Place the almonds in a food processor and pulse until it resembles a coarse meal.
- Add the dates, almond butter, vanilla and salt.
- Pulse/process for about a minute, until a dough forms.
- Add in cacao nibs and pulse once or twice to combine.
- At this point your mixture should be a bit crumbly, but sticky enough to hold together when pressed. Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Each cookie should contain about 1 Tablespoon of dough.
- Place formed cookies on parchment paper. Enjoy immediately or place in the fridge for 1-2 hours to firm up. Store any leftovers in a covered container in the fridge for one week or the freezer up to 3 months.
For Chocolate Dipped Cookies
- If you want to dip the cookies in chocolate like I did, simply grab two small bowls and add the dark chocolate chips with 1/2 teaspoon of chocolate oil into one and the white chocolate chips and 1/2 teaspoon of coconut oil in the other. Heat the chocolate chips in the microwave in 30 second increments until melted. Dip half of the cookies in the dark chocolate and half in the white chocolate. Place cookies back on parchment and sprinkle with cacao nibs. Place in the fridge or freezer to until the chocolate has set.
- Store any leftovers in a covered container in the fridge for one week or the freezer for a month.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love these. Been making them for years. I roll them thin to get more cookies and keep them in the freezer. We don’t dip them in chocolate either. They are a great thing to have around for a sweet tooth. We are always cutting back on sugar and processed foods. We call them “bird food cookies”. I’m making them today, and my husband is excited.
Aw, love hearing that, Holly! “Bird food cookies” made me smile. So glad these have become a staple for you. Thanks for making them and for coming back to leave a review. I truly appreciate it!
Could almond flour be used?
The no-bake almond cookies look perfect. It is a delicious and easy healthy snack with high fiber and healthy fats.
Yay!! So glad you’ve been enjoying these cookies, Tasha! Thanks for the review 🙂