Oatmeal Raisin Energy Balls

By Deryn Macey

5 from 2 votes

on Mar 14, 2017, Updated Feb 26, 2025

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These no-bake oatmeal raisin energy balls taste like an oatmeal raisin cookie and are easy to make in minutes with just 7 simple ingredients.

A number of no-bake cookie dough balls with raisins on a plate.

Table of Contents

Why You’ll Love Them

If you love oatmeal raisin cookies, you’ll love these yummy energy bites! Here’s what’s to love about them:

  • Vegan and gluten-free recipe.
  • Easily nut-free (use sunflower seed butter).
  • Make in 10 minutes.
  • 7 simple ingredients.
  • Perfect for a quick snack.
  • Good for hiking, camping, lunch boxes and road trips.
  • Freezer-friendly.
  • Makes 12 energy balls.
  • About 125 calories each.

For a similar recipe made with cashews, you can try these Oatmeal Energy Balls with chocolate chips.

This is more of a snack recipe, if you’re looking for dessert cookie dough, this Edible Peanut Butter Cookie Dough and Edible Cookie Dough are delicious for a sweet treat.

Ingredients

You’ll need just 7 ingredients to make these. Here’s what you’ll need and any substitutions you can make.

All of the ingredients needed for making oatmeal raisin cookie dough balls. Each ingredient is labelled with text.
  • Dates: You can use any variety of dates as long as they’re soft and moist. If not, you’ll need to soak them in hot water for 10-15 minutes before use. I suggest medjool or sayer dates.
  • Oats: Since you’ll be blending the oats, you can use quick oats, instant oats or rolled oats.
  • Almond Butter: Substitute any nut or seed butter like peanut butter, cashew butter, tahini or sunflower seed butter.
  • Maple Syrup: Substitute agave syrup, brown rice syrup or honey (not vegan).
  • Raisins: Any variety of raisins works or you can substitute other add-ins like chocolate chips, cacao nibs or cranberries.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

There are only 2 steps to making these – blend up the dough and roll it into balls!

Oats, almond butter and dates in a food processor.

Step 1: Add everything except for the raisins to a food processor and mix into a thick, sticky dough you can press together between your fingers. Add the raisins and pulse a few times to combine.

A number of no-bake cookie dough balls with raisins on a plate.

Step 2: Use your hands to roll the dough into approximately 12 balls.

A close up of a cookie dough ball with raisins in it on a counter top.

Recipe FAQs

What if the dough isn’t sticking together?

If your almond butter or dates were too dry, the dough may be too crumbly to stick together. Add warm water 1 tsp at a time and blend again until you can press the dough together between your fingers. Using wet hands to roll the balls will also help. If you’re worried about the dough being crumbly, I’d recommend soaking the dates first.

How should I store these?

Store them in an airtight container in the fridge or freezer. The balls will keep in the fridge for up to 2 weeks and freezer for up to 3 months. They’re fine out of the fridge for a day, probably longer if you can keep them cool! If taking on the road, I’d recommend storing them in the freezer beforehand.

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A close up of a cookie dough ball with raisins in it on a counter top.
5 from 2 votes

Oatmeal Raisin Energy Balls

By: Deryn Macey
These sweet little no-bake oatmeal raisin energy balls are inspired by classic oatmeal raisin cookies. Enjoy one for a snack or treat any time of day.
Prep: 10 minutes
Total: 10 minutes
Servings: 12 balls
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Ingredients 

  • 1 cup tightly packed soft, pitted dates, 225 g
  • 2 cups rolled or quick oats, 200 g
  • 1 tbsp cinnamon
  • 2/3 cup almond butter, 165 g
  • 1/4 cup maple syrup, 75 g
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1 cup raisins

Instructions 

  • Add everything except the raisins to a food processor and mix into a sticky dough.
    1 cup tightly packed soft, pitted dates, 2 cups rolled or quick oats, 1 tbsp cinnamon, 2/3 cup almond butter, 1/4 cup maple syrup, 1 tsp pure vanilla extract, 1/2 tsp sea salt
  • Add the raisins and pulse a few times to combine. 
    1 cup raisins
  • Roll the dough into approximately 12 balls.

Notes

The balls will keep in the fridge for up to 2 weeks and freezer for up to 2 months. They’re fine out of the fridge for a day, probably longer if you can keep them cool! If taking on the road, I’d recommend storing them in the freezer beforehand.
If your almond butter or dates were too dry, the dough may be too crumbly to stick together. Add warm water 1 tsp at a time and blend again until you can press the dough together between your fingers. Using wet hands to roll the balls will also help.
It’s important to use soft, moist dates in this recipe. If your dates are on the dry side, soak them in hot water for 15 minutes then drain before using.
Almond butter can be substituted with peanut butter or cashew butter, or for nut-free, Wowbutter, tahini or sunflower seed butter.

Nutrition

Serving: 1ball, Calories: 124kcal, Carbohydrates: 21g, Protein: 2.4g, Fat: 3g
Like this recipe? Rate and comment below!

Originally published March 26, 2014.

About Deryn Macey

Deryn Macey is a nutrition coach, certified personal trainer, and the creator of Running on Real Food, where she's been sharing nutritious recipes since 2013. She holds a science degree and offers strength training and nutrition coaching through Onward Strong, focusing on strength, sustainable eating habits, and breaking free from diet culture.

Read More About Me

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13 Comments

  2. 5 stars
    This is by far the best vegan dessert I’ve made to date (I’ve been vegan 2 years)! So amazing . My non-vegan family loves these too

    Reply

  3. These are fabulous! First time I subbed anything in this recipe and used a combo of sunbutter and walnut butter and added flax, still delicious. My 3 year old is hooked too! Thanks for all of your quick bite recipes ????

    Reply

  4. These look great, and I’m about to make them for a vegan colleague in the UK.
    I have two questions, though: how big is your ‘cup’ (or does it even matter, as long as you use the same one?) and what do you mean by ‘vanilla’ – essence? Thanks!

    Reply

  5. Just made these and they are excellent! I only used 2 Tbsp of maple syrup and added 2 Tbsp applesauce. A big hit with my family thank you much for the recipe xoxo

    Reply

  6. These oatmeal cookie balls are looking delicious. Easter is coming and I will try eggs like that like easter eggs for my children! Great Post.

    Reply