No Bake Oatmeal Raisin Cookie Bites

It’s waaaaaay too hot to turn on the oven today, so instead we’re whiping up a batch of these no-bake oatmeal raisin cookie bites!

They’re a simple combination of pantry ingredients like almond butter, maple syrup, oats, and raisins, but with an extra special hit of freshly-baked cookie flavor from vanilla, cinnamon, and nutmeg.

Best part? The entire recipe is mixed together in 1 bowl, gluten-free and vegan friendly, and can be made in 20 minutes, flat!

Lets get (non)baking!

First, we’re going to mix together our wet ingredients: almond butter, maple syrup, coconut oil, and vanilla.

Lots of cinnamon, a little hint of nutmeg, and some salt all get added to the party, along with a generous heap of quick-cooking oats, some ground flaxseed for a little nutrient boost, and a handful of raisins.

Stir it all together, scoop into balls, pop into your preferred chilling vessel (fridge or freezer!) and prepare to entire no-bake cookie bliss.

These little snacky cookie dough bites have been collecting dust in the ‘recipes’ note on my phone since last August (likely the last time it was too hot for me to turn on the oven!), and I figured it was due time they got their moment of fame.

We love snacking on these throughout the day, packing in a cooler to bring to the beach, or even crumbling on top of ice cream for dessert! There’s really no wrong time to enjoy these fun little no-bake babies!

If you make them, be sure to let me know what you think! Leave a comment below, or take a picture of your no-bake cookies and share it with me on Instagram so I can see!!

No Bake Oatmeal Raisin Cookie Bites

Time: 20 minutes
Yields: 16-18

Ingredients:

• 1/2 cup creamy almond butter
• 1/4 cup maple syrup
• 2 Tablespoons virgin coconut oil, melted
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1 cup quick-cooking oats (or a heaping cup of rolled oats, pulsed 4-5 times in a food processor to slightly break down)
• 2 Tablespoons ground flax seeds/ flaxmeal
• 1/2 cup raisins

Instructions:

1. Place almond butter, maple syrup, coconut oil, and vanilla into a small mixing bowl and stir to combine.
2. Add all remaining ingredients and stir well to fully combine.
3. Use a small ice cream scoop to portion into balls, then flatten/shape each one into a little disc in your hand.
4. Place each cookie onto a plate, then when finished scooping/shaping them all, place in the fridge to chill for at least 10 minutes before eating.
5. Leftovers keep well in an airtight container in the fridge for at least a week.

NOTES: this recipe can be made with any nut or seed butter, but I’ve found almond butter to have the most neutral flavor, letting the cinnamon and nutmeg really shine. An equal amount of chocolate chips can be used in place of the raisins if they aren’t your favorite!

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