No Bake Oatmeal Cookies Energy Bites {Gluten Free} #healthy #kidfriendly

No Bake Oatmeal Cookies Energy Bites {Gluten Free} #healthy #kidfriendly

No Bake Oatmeal Cookies Energy Bites are a sans gluten no-heat lunchbox treat! Squashed coated nuts, chocolate chips, oats, velvety nut margarine, and dried cranberries assemble to taste simply like oats treats, as vitality chomps! These gluten free, veggie lover neighborly, kid-accommodating no-prepare tidbits are scrumptiously sound, simple to make, and healthy.

They might be solid however these vitality chomps genuinely stunt the psyche into speculation COOKIES! And after that your mind instructs you to make them over and over… . in mass groups! I have 2-gallon sacks brimming with them in my cooler at the present time. Just sayin'…

This formula is ideal for class kickoff tidbits school year kickoff snacks since it's fast and simple to make. The insignificant fixing rundown doesn't mean you can't redo the formula – get innovative!

Also Try Our Recipe : Granola Crunch Apple-Peanut Butter Sandwich Wraps

No Bake Oatmeal Cookies Energy Bites {Gluten Free} #healthy #kidfriendly


  • 1/4 to 1/3 c crushed honey roasted nuts or maple glazed pecans. Regular crushed nuts may be substituted.
  • 2  cup gluten-free rolled oats (we use Bob’s Red Mill)- If you use quick cooking oats, you will need more.
  • 1/3 to 1/2 cup honey or maple syrup (see notes)
  • 1/3 cup chocolate chips (we use Enjoy Life mini chocolate chips)
  • 1/3 c dried cranberries (unsweetened to reduce sugar, if desired)
  • 1/2 cup natural no-stir nut butter  or sunflower seed butter (adjust depending on the brand of nut butter you use)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • optional 2 tbsp GF flour or protein powder if you need the batter less sticky.


  1. Crush your glazed nuts by hand or in a blender, transfer into a mixing bowl.
  2. Add your oats, chocolate chips, dried cranberries, and cinnamon and mix together.
  3. Next, add your creamy nut butter. Stir again.
  4. Finally, Add in your vanilla extract and honey (or maple syrup),  a little bit a time, mixing with a spoon between pours. Adjust the amount of honey you use depending batter’s thickness. You might need more or less.
  5. If batter is too sticky, add a few tbsp of coconut flour or protein powder. Mix with spoon.
  6. Before rolling, chill the batter in the fridge for 20 minutes. That way, it’s easier to roll later.
  7. Roll into 1-1.5 inch balls and place on a cookie tray or plastic ware with parchment paper underneath.
  8. Let them freeze for 20-30 minutes then transfer into a Ziploc bag. Keep in fridge or freezer for up to 6 weeks.

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