Roasted Almond Cookie Bites {grain-free, sugar-free}

This post is for those days when you want to make something sweet, satisfying... and fast.  


I often crave something sweet, but don't want the sugar.  Or lately, I'll want to make something, but it's too hot to bake.

So for those kind of days, this is my favorite little bite to whip up.  Just throw everything in your food processor and give it a whirl!


And it's all about roasted almonds today.  Because lately, I've been on a roasted almond kick.

But you can only snack for so long on a handful of nuts before you think to yourself - there must be more ways to enjoy these. Which there is.  And this no-bake bite is one of those ways.


These have the perfect sweetness to taste like an after-dinner treat, hence the "cookie" in the name. But, are packed with power to serve as a perfect snack. No sugar, no flour, no butter, no baking... all good.

Roasted Almond Cookie Bites

  • 1 cup roasted almonds  
  • 1 cup walnuts (raw or roasted)  
  • 8 large Medjool dates, pitted (about 1 cup)  
  • 1 tablespoon coconut oil  
  • 1/4 tsp sea salt  
  • 1/4 tsp cinnamon  
  • 1/2 tsp pure vanilla extract  


  1. Roast the almonds:  In a 400 degree oven, roast raw almonds with a touch olive oil, if desired, until you can smell them roasting (about 10 minutes or so). Take them out and let cool, maybe sprinkle with a bit of salt, if desired. I make these in advance so I always have them on hand to quickly make these bites.   [Short Cut: Buy store-bought unsalted (or lightly salted) roasted almonds]
  2. In a food processor, place all of the ingredients and process until finely chopped and becomes almost paste-like, but still in tiny pieces. You should be able to pitch the mixture together with your fingers.
  3. Using a small cookie scoop (or a tablespoon), scoop out portions of dough and place on a cookie sheet or plate lined with parchment paper.  Roll the dough with your hands into a ball, then flatten with your fingers until it is similar to a cookie shape.
  4. Refrigerate until ready to serve.  Keep stored in an airtight container in the refrigerator for a week, if they last that long. 

Happy (almost) Friday!!