No bake almond cookies are an easy, oven-free dessert made with whole almonds, almond flour, honey, and a simple chocolate drizzle. They come together quickly with minimal prep and set in the refrigerator, making them a great option when you want a homemade treat without turning on the oven.
A Quick Look at the Recipe
✅ Recipe Name: No Bake Almond Cookies
🕒 Ready In: ~30 minutes (includes chilling time)
👪 Serves: About 16 cookies
🍽 Calories: ~180 per cookie (estimated)
🥣 Main Ingredients: Whole almonds, almond flour, honey, butter, chocolate chips
📖 Dietary Info: Gluten-free; naturally sweetened; dairy-free option
👌 Difficulty: Very easy - mix, chill, drizzle
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These cookies have a soft, slightly chewy texture with plenty of almond flavor, and the honey and butter help them hold their shape as they chill. Naturally gluten-free and sweetened without refined sugar, they're a simple dessert that works well for make-ahead treats, snacks, or easy entertaining.
If you enjoy simple no bake desserts like this, you may also like our Strawberry Frozen Yogurt, No-Bake Cheesecake Cups, or Cookie Dough Bars that come together quickly with minimal ingredients.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these No Bake Almond Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make No Bake Almond Cookies:
- Recipe Notes & Tips:
- How to Store:
- No Bake Almond Cookies FAQs:
- More Dessert Recipes You'll Love
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- No Bake Almond Cookies
Why You'll Love these No Bake Almond Cookies:
No baking required: The cookies set in the refrigerator, making them perfect for warm days or quick desserts.
Simple ingredients: Made with almonds, almond flour, honey, and butter for a short, familiar ingredient list.
Soft and chewy texture: Chilling helps the cookies firm up while keeping a tender bite.
Naturally gluten-free: Almond flour replaces traditional flour without affecting flavor or texture.
Easy to make ahead: These cookies can be prepared in advance and stored until ready to serve.
Key Ingredients:
- whole almonds. Using whole almonds gives your cookies a hearty, natural almond flavor with a satisfying bite. Just pulse them lightly in your food processor to keep that delightful texture intact.
- honey. A natural sweetener that offers a gentle, floral sweetness without relying on refined sugars. Feel free to adjust the amount if you prefer a sweeter cookie!
- chocolate chips. Opt for semi-sweet or dark chocolate chips to give your cookies a rich, deep chocolate flavor with less sugar.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use coconut oil: Swap the melted butter for melted coconut oil for a dairy-free option.
- Change the chocolate: Dark chocolate or dairy-free chocolate chips work well for drizzling.
- Add extra flavor: A pinch of cinnamon or a splash of vanilla extract can be mixed into the dough for added depth.
- Make them dairy-free: Use coconut oil in place of butter and dairy-free chocolate to keep the recipe fully dairy-free.
How to Make No Bake Almond Cookies:
- In a food processor, pulse the whole almonds until they form a coarse meal. Be careful not to ground too fine.
- In a large mixing bowl, combine the almond meal and almond flour.
- In a separate bowl, whisk together the honey and melted butter (or coconut oil). Pour the wet ingredients into the dry ingredients. Stir until a sticky cookie dough forms.
- Scoop out small portions of the dough (about 1-2 tablespoons) and roll into balls. Flatten slightly to create cookie shapes. Place them on a parchment-lined tray.
- Refrigerate the cookies for 20-30 minutes, or until the they are firm enough to handle.
- Melt the chocolate in a double broiler then use a spoon to drizzle over the tops of the cookies. Allow the chocolate to harden then serve.
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Recipe Notes & Tips:
- Pulse the almonds carefully: Stop pulsing while the almonds still have small pieces. Over-processing will turn them into almond butter, which can make the cookies too soft.
- Chill to set: Refrigerating the cookies allows the honey and fat to firm up so the cookies hold their shape.
- Handle gently: The cookies will be soft when first shaped and firm up as they chill.
- Let the chocolate set: Allow the chocolate drizzle to fully harden before serving or storing to prevent smearing.
- Serving Suggestions: These no bake almond cookies pair well with our Chocolate Pudding or Peanut Butter Banana Cookies.
How to Store:
Room Temperature: If you prefer storing at room temperature, keep them in an airtight container in a cool, dry spot. They'll stay good for 2-3 days, though they may soften if it's warm.
Refrigeration: Store your cookies in an airtight container in the refrigerator for up to a week. This keeps them firm and fresh.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months, just thaw in the fridge before enjoying.
No Bake Almond Cookies FAQs:
No bake almond cookies may not set if the almond mixture is too warm or if the almonds were over-processed into a paste. Chilling the cookies for at least 20-30 minutes allows the honey and fat to firm up so the cookies hold their shape.
Yes. No bake almond cookies should be stored in the refrigerator to keep them firm. The cookies rely on chilling rather than baking to set, so refrigeration helps maintain their texture.
Yes. No bake almond cookies are naturally gluten-free because they are made with whole almonds and almond flour instead of wheat flour.
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No Bake Almond Cookies
Ingredients
- 2 cups almonds
- ¾ cup almond flour
- ⅓ cup honey
- ⅓ cup butter, melted
- 1 cup semi-sweet chocolate chips
Instructions
- In a food processor, pulse the whole almonds until they form a coarse meal. Be careful not to ground too fine.
- In a large mixing bowl, combine the almond meal and almond flour.
- In a separate bowl, whisk together the honey and melted butter (or coconut oil). Pour the wet ingredients into the dry mixture. Stir until a sticky dough forms.
- Scoop out small portions of the dough (about 1-2 tablespoons) and roll into balls. Flatten slightly to create cookie shapes. Place them on a parchment-lined tray.
- Refrigerate the cookies for 20-30 minutes, or until the they are firm enough to handle.
- Melt the chocolate in a double broiler then use a spoon to drizzle over the tops of the cookies. Allow the chocolate to harden then serve.
Nutrition
Notes
- Pulse the almonds carefully: Stop pulsing while the almonds still have small pieces. Over-processing will turn them into almond butter, which can make the cookies too soft.
- Chill to set: Refrigerating the cookies allows the honey and fat to firm up so the cookies hold their shape.
- Handle gently: The cookies will be soft when first shaped and firm up as they chill.
- Let the chocolate set: Allow the chocolate drizzle to fully harden before serving or storing to prevent smearing.
- Serving Suggestions: These no bake almond cookies pair well with our Chocolate Pudding or Peanut Butter Banana Cookies.
Kae says
these are so good!
Sue says
These are so simple but really good! I used Kerrygold Irish salted butter and they are just sweet enough. I threw a small handful of chocolate chips in, but I can see how melting the chocolate and drizzling would be a nicer texture. Will do that next time!
Kelly says
Oh wow...just made these...and only half made it into the freezer...so much yum!!
Roche Woodworth says
I’m so happy you enjoyed them, Kelly!! Thanks for the feedback:)
Christine says
Can these cookies be made from the leftovers from making almond milk?
Roche Woodworth says
Hi Christine. I’ve never tried this and it’s hard for me to say if the ratios will work. When I make almond milk again, I will try this - and if you happen to give it a try before I get to it, please let me know if they worked out for you:)
Yvonne says
So easy and they actually taste really good!! Thank you for sharing!
Denise Perry says
I love to try new recipes and this one is next on my list. It looks amazingly delicious! Thank you for sharing!