Brain Food: No-Bake Chocolate Chip Cookie Energy Bites

The first time I whipped up these little goodies was for my daughter’s class. During my demonstration, all I had was a bowl and a spoon. I wanted to show the kids how easy it can be to make something healthy, but equally sweet and indulgent that didn’t require an oven. So, voila! These no-bake chocolate chip cookie energy bites were born. A few months later, when chatting about brain-foods with my good friend and best-selling author Christopher Paolini, I shared the recipe with him too. His reaction? “Dangerous!” I must admit, these energy bites are rather addicting, super nutritious and offer your body a great energy boost. Grab my brain food: no-bake chocolate chip cookie energy bites recipe below. A couple of bites for a quick on-the-go breakfast or munch on one when you need a little afternoon kick.

Mix It Up

You can use any mix-in favorites of your own. I love to swap out nuts, seeds, and dried fruits. There isn’t one way to make energy bites, there is flexibility to create your own spin. Interested in a coffee version? Use my recipe and add just a dash of instant espresso powder. It is a wonderful pick-me-up in the mornings, mid-mornings and afternoons. I keep my brain food: no-bake chocolate chip cookie energy bites on hand, especially in the school pick up lines. Grab a few for the road, you will be thankful you did! For an extra morning boost, pair it with the only smoothie recipe you will ever need and a quick, gentle morning stretch!

Watch as Christopher and I mix up a batch in a flash:

Brain Food: No-Bake Energy Bites


  • 1/2 cup oats
  • 1/2 cup almond flour
  • 1 cup coconut chips
  • 1/2 cup almond butter
  • 1/4 cup ground flax seeds
  • 1/4 cup hemp seeds
  • 2 teaspoons cinnamon
  • A few dates or maple syrup to taste
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 2 tablespoons coconut oil melted
  • Pinch of salt


  1. Add all dry ingredients to a large mixing bowl and mix thoroughly.

  2. Add in the wet ingredients and mix. This will make the “dough” moldable. 

  3. Roll mixture into small balls or shape into little cookies. 

  4. Pop in the refrigerator to set. Store in an air-tight container in the fridge.


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