Mini Sunflower Seed Cranberry Balls {Gluten-Free, Dairy-Free, Soy-Free, Vegan}


I’m feeling super duper sweet this week.

Yes, it’s the New Year and the holidays are long gone but I’ve been hearing from many of you that you’re looking for healthy snack ideas and finger food recipes….along with alternatives to desserts and processed bars.

So, I listened.

Yup, I’m good like that.

And I created something amazing- that won’t involve your oven!

Want to know something?


Biting into these is like a little bit of heaven.

There’s something about the combo of almonds, sunflower seeds, oats n’ cranberries.

I don’t know quite what it is but they make a pretty gosh darn fabulous combination.

It’s a tiny party in your mouth.


Or a big party if you want to make these balls really big…but I rolled ’em nice and tiny so I could pop them into my mouth all day long.

I’m smooth like that.


These balls are my go-to when I’m traveling…they’re perfect for airplane rides and road trips…so make a note of that, k?



I’ve made a few variations of this recipe with dried chopped cherries and toasted pecans but this is the combo I like the most.

You can roll them in shredded coconut, too if you wanna. I toasted my coconut for an extra flavor boost!

Whatever floats your boat.


Whatever you do- make an extra batch so you can enjoy these babies all week long. They’re so fun to eat sliced in half with almond butter on top or chopped and tossed into your oatmeal or yogurt parfait. Now we’re talkin’.

Get your nuts n’ seeds n’ oats lined up and get rollin’

These balls are going to have you smiling all winter long. And no oven needed! Just roll, toss in your fridge to chill and enjoy!


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5.0 from 5 reviews
Mini Sunflower Seed Cranberry Balls {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep time
Total time
Gluten-free, Dairy-free, Soy-free, Refined Sugar-free, Vegan
Recipe type: Dessert
Serves: 20
  • 1 cup gluten-free rolled oats
  • ½ cup almond butter
  • ½ cup ground flaxseed
  • 2 Tbsp. dried cranberries
  • 4 Tbsp. sunflower seeds
  • 2 Tbs. slivered almonds
  • ½ cup shredded coconut flakes, toasted
  • ⅓ cup pure maple syrup (or honey)
  • 1½ tsp. pure almond extract (or vanilla extract)
  1. In a large bowl, combine all ingredients. Mix well to combine. If these are too dry, add more honey or maple syrup. If these are too wet, add in more ground flax seeds or nuts.
  2. Place in the fridge for at least an hour, then remove from fridge and roll into 1 inch balls. Serve. Store leftovers (if there are any!) in the fridge for up to 7 days.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

Amie | 
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21 replies
  1. Greta
    Greta says:

    These look so delicious! I can’t wait to try them. They look like the perfect little snack to satisfy an afternoon nosh-attack!
    Can you post the calorie/nutritional content for these snacks?
    Thank you for your posts. I always enjoy your recipes and your dialogue.
    Hanover, MA

    • Amie
      Amie says:

      Thanks Greta; I don’t do nutritional info anymore because calorie counting tells you nothing about the nutrient density, which is the most important part of the food. ox

  2. Haley
    Haley says:

    I just made these over the weekend and they are delicious! I’ve already shared the recipe with several friends. I might add chopped apricots next time I make them. Thank you!

  3. Scruz
    Scruz says:

    I JUST made something VERY similar – rolled them in Chia Seeds and Hemp Seeds. I put them in the freezer, and I feel like I’m having dessert. I’m definitely making your version and mixin it up a bit! MMmmmmm!

    • Amie
      Amie says:

      No, Phyllis almond butter is just ‘ground almonds’ so it is not the same thing as dairy butter. Almond butter is just like peanut butter so you can use peanut butter if you’d like instead! xo

  4. Phyllis Courtney
    Phyllis Courtney says:

    I just put this tasty mix into the refrigerator but had to taste the end product before I did. I love almond butter. Where have I been? I used maple syrup and vanilla and doubled the sliced almonds (that’s what I had) and dried cranberries. Delicious! Can’t wait to roll them after chilling. Did you then roll them in more coconut? You mentioned doing that in your blog above but not in the recipe. I should have doubled this recipe! Thanks, Amie

  5. Jane
    Jane says:

    I just made these and they are sitting in my fridge waiting to roll. They look wonderful and I look forward to eating them. Would you recommend using old-fashioned rolled oats or quick (not instant) oats? Thanks for your thoughts.


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