These no-bake energy cookies are quick to prepare in a food processor using simple, wholesome ingredients. They’re easily customizable to your taste or whatever you have on hand, and store well in the fridge or freezer for grab-and-go snacks.
Ingredient Notes
These are called energy cookies because they’re packed with nutritious ingredients that give a sustained boost of energy. Here’s a quick guide to the main components:
- Dates. Dates act as a natural sweetener and bring fibre, minerals and vitamins along with a caramel-like flavor.
- Pepitas (raw pumpkin seeds). Pumpkin seeds are a great source of zinc and add a pleasant bite.
- Walnuts. Walnuts blend into a creamy texture and provide omega-3 fatty acids.
- Toasted millet. Optional, but it adds a unique crunch. Toast millet in a dry skillet over medium-high heat until it begins to brown and pop. Millet is gluten-free and a source of magnesium, calcium, manganese, phosphorus, fibre and B vitamins. Toasted quinoa can be used instead.
- Hemp seeds. Hemp seeds contribute vitamin E, omega-3s, zinc, iron and magnesium, plus extra protein.
- Sesame seeds and tahini. Sesame seeds are rich in calcium, and tahini (sesame paste) adds creaminess, flavor and helps bind the dough.
See the recipe card below for the full ingredient list with measurements and step-by-step instructions. To make the cookies, combine the ingredients in a food processor and blend until a thick dough forms. If using toasted millet or quinoa, pulse it in at the end so it keeps its crunch.
When the dough is ready, roll it into equal-sized balls and flatten into cookies if you prefer. You can also press the mixture into a parchment-lined pan, freeze, then slice into bars for a convenient energy bar option.
Customize Your Cookies
The base recipe uses about 2 cups of nuts and seeds plus an optional 1/2 cup toasted millet. You can mix and match nuts and seeds up to 2 cups total. Good choices include:
- Seeds: chia, hemp, sunflower, pumpkin and sesame.
- Nuts: walnuts, cashews, almonds, pecans and hazelnuts.
Avoid using ground flax in large amounts as it can make the mixture too dry. Tahini can be swapped for sunflower seed butter, almond butter, cashew butter or peanut butter — choose a drippy, smooth nut or seed butter so the cookies hold together well and keep a creamy texture. If you like the sesame flavor and extra calcium, stick with tahini; otherwise any runny nut butter will work.
More No-Bake Recipes
- carrot cake energy balls
- sesame energy bars
- hemp energy bars
- chocolate chia energy bars
- no-bake peanut butter blondies
- chocolate no-bake cookies
No-Bake Energy Cookies
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Ingredients
- 2 cups lightly packed, soft, fresh pitted dates (400 g)
- 1/2 cup hemp seeds, 80 g
- 1/2 cup walnuts, 60 g
- 1/2 cup sesame seeds, 75 g
- 1/2 cup pepitas, 75 g
- 1 tbsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp tahini, 30 g
- 2 tbsp water, if needed
- 1/2 cup toasted millet or quinoa
Instructions
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Place dates, hemp seeds, walnuts, sesame seeds, pepitas, cinnamon, salt and tahini in a food processor. Process until the mixture comes together into a thick dough. If the mixture seems too dry, add up to 2 tablespoons of water, one tablespoon at a time. Pulse in the toasted millet or quinoa at the end, if using, so it retains some crunch.
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Divide the dough into 16 equal portions. Roll into balls and either leave them as bites or flatten into cookie shapes. For bars, press the dough into a parchment-lined pan, freeze until firm, then lift out and slice. Freeze cookies or bars for at least 2 hours before eating; store in the freezer or refrigerator. They’re especially nice straight from the freezer.
Notes
Nutrition
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