Peanut Butter No Bake Gluten Free Energy Bites

Peanut Butter No Bake Gluten Free Energy Bites

These no bake gluten free energy bites are delicious, satisfying and so easy to make. They cost about 20¢ each to make—and might cost you about $1.79 each to buy (no joke).

Peanut Butter No Bake Gluten Free Energy Bites

I’ve been making some version of these no bake gluten free energy bites for months now. I would bring them everywhere for my kids, share them with friends and they would oooh and ahhh.

Since the recipe is so dead simple, when people asked for the recipe, I just recited it from memory as best I could. Since I was using hemp seeds (they are so protein-packed it’s ridiculous), I pretty much figured the recipe wasn’t really worth sharing.

But then, as often happens, I spied with my little eye a package of hulled hemp seeds at my local Trader Joe’s. And just like that, it was time to share!

As an alternative to the bite-sized energy bite situation, I also have the perfect recipe for homemade protein bars. They’re made with oats and protein powder, and there are lots of different flavor variations. They have the texture of a brownie. It’s a beautiful thing.

Peanut Butter No Bake Gluten Free Energy Bites, Step by Step

This really is a no-bake recipe when you make it as written. But I cannot tell a lie: I toast the oats, coconut and seeds in a 300°F oven for about 15 minutes at the start.

You may not want to put on the oven for something that should be no-bake. But I have my oven on every single day of the year (occupational hazard) anyway, summertime included.

Since toasting the oats, coconut and seeds really does intensify and deepen the flavors, you could also try toasting them on the stovetop in a cast iron skillet. If the oven simply isn’t an option.

For a date-sweetened protein bite, try these Vegan Dark Chocolate Walnut Bites from Healthy Seasonal Recipes. You can’t beat a nice chocolate drizzle! Just be sure to use certified gluten free oats for a reliably gluten free recipe.

Peanut Butter No Bake Gluten Free Energy Bites

If you don’t live near a Trader Joe’s or just don’t shop there and you can’t find hemp seeds, I have tons of suggestions for other ingredients to use in their place.

Can’t have peanut butter? Most any other nut butter will do. You pretty much can’t go wrong. If your family is always hungry like mine seems to be, these are a great solution!

Oh, and I also have a grain-free version, if the oats are a no-no for you. They’re full of protein, too, just without the grains.

Like this recipe?

Prep time: Yield: 36 bites


2 cups (200 g) certified gluten free rolled oats

2 cups (80 g) unsweetened coconut flakes

1 cup (160 g) hulled raw hemp seeds (can substitute chia seeds, hulled sunflower seeds, flax seeds or pumpkin seeds)

1/2 teaspoon kosher salt

1 1/4 cups (320 g) smooth peanut butter (can substitute almond butter another favorite nut butter; if you use sunbutter, you may have to rebalance the moisture balance with more oats or coconut flakes)

1/2 cup (168 g) honey

1 teaspoon pure vanilla extract

4 ounces miniature chocolate chips


  • Line a large, rimmed baking sheet with parchment paper and set it aside. In a large bowl, place the oats, coconut flakes, hemp seeds and salt, and mix to combine well. Set the bowl aside. If you would like to intensify the flavor of these ingredients, you can place them all together on a lined baking sheet in a single layer and toast them in a 300°F oven (or toaster oven, in batches) for about 15 minutes, stirring once. Then proceed with the recipe as written.

  • In a separate large, microwave-safe bowl, place the peanut butter, honey and vanilla extract, and mix to combine. Microwave the peanut butter and honey mixture on 60% power for 30 seconds to loosen the mixture and make it easier to combine with the dry ingredients. Add the oat and coconut dry mixture to the peanut butter and honey mixture, and mix until well-combined. Allow the mixture to cool for at least 10 minutes, and then add the miniature chocolate chips. Mix until the chips are evenly distributed throughout. If you add the chips when the mixture is hot, the chips will all melt.

  • Scoop the mixture by the heaping tablespoon onto the prepared baking sheet (a #50 ice cream scoop works perfectly). You should have about 36 portions. Roll each portion tightly into a ball between your palms. Place the baking sheet in the refrigerator to chill until firm. Serve chilled. They will hold their shape at room temperature, but I prefer them chilled.



Comments are closed.

  • Donia Robinson
    July 1, 2015 at 11:25 AM

    Costco has big bags of hemp, off and on (as is Costco’s way). Am I the only one who feels just a little wrong when I buy hemp?

  • Heather G
    June 27, 2015 at 10:51 PM

    Hi — just curious if you checked with Trader Joe’s on the gluten-free status of the hemp seeds. This ingredient is not in their online gluten-free food list.

  • Angela Griffin Gomez
    June 27, 2015 at 5:56 PM

    So I just made these but they didn’t want to stick to together. I used quick oats. Should I have used regular oats. I used flax seeds instead of hemp. Other than that I used everything the recipe called for. By the way they are really good.

  • Jennifer S.
    June 26, 2015 at 1:45 PM

    Nicole – much like you I’m sure, I live for the day when everyone will appreciate the lovely recipe you have posted and not ask for a substitution. Maybe I’m delusional but I will still hope.
    I think this one looks awesome as written! :)

    • Anneke
      June 26, 2015 at 4:53 PM

      I totally thought the same thing, Jennifer! This one will get made as is in my house, for sure!

      • June 27, 2015 at 9:11 AM

        You guys are funny. I’m okay with the substitution questions. I just often don’t know the answers! :)

    • Angela Stone
      June 29, 2015 at 8:17 PM

      I totally understand what you’re saying. Sadly we have a whole bunch of food issues and when you’re inexperienced with substitutions it helps to ask just in case someone knows how to sub different liquids or solids. Once upon a time….we didn’t need to either!

  • suzeyg3
    June 26, 2015 at 10:50 AM

    Can anything else be used instead of seeds? Chopped nuts or something. I’m not a big seed lover apart from sesame or poppy lol

    • June 26, 2015 at 12:43 PM

      Something similar in size, Suzey, might work.

      • suzeyg3
        June 26, 2015 at 12:57 PM

        Thanks I may give them a go tomorrow x

  • CeCe Wipperman
    June 26, 2015 at 10:32 AM

    Where do we find the nutritional information?

    • June 26, 2015 at 12:41 PM

      I don’t provide nutritional information generally, CeCe. Feel free to plug the ingredients into any online nutrition info calculator, like sparkpeople.

  • Brandy
    June 26, 2015 at 9:31 AM

    Do you happen to have another suggestion to help with binding other than oats? I can’t eat oats but have really been wanting to make a no bake energy ball with peanut butter for awhile.

    • Ada
      June 26, 2015 at 10:26 AM

      I use quinoa flakes in cookies needing oats, it usually works well for me.

      • Brandy
        June 26, 2015 at 10:55 AM

        Thank you….now to figure out where to get those :)

      • June 26, 2015 at 12:42 PM

        Quinoa flakes won’t work in exactly the same amount in these, as they are much, much less substantial than rolled oats. You would have to experiment with quantities of those and the other ingredients, Brandy!

      • Brandy
        June 27, 2015 at 9:59 AM

        Thank you! I will give it a try!

      • Donia Robinson
        July 1, 2015 at 11:33 AM

        Brandy, I would try wandering around the GF cereal section at the grocery store. Inspiration might strike. Some cereals can stand up to being part of a wet, unbaked cookie. I’ve also used Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal in things like this. The amount to use would be totally different than if you were to use oats and the result would be different in texture, but I think it’s worth a shot!

  • Natalie Acheson
    June 26, 2015 at 9:27 AM

    Do you have to use coconut? Just use more oats instead? Thanks!!! This looks awesome!!

    • June 26, 2015 at 12:42 PM

      You can probably use more oats in place of the coconut, Natalie. It’s worth a try!

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