Gluten Free No Bake Cookies are the best way to satisfy your sweet tooth without a big time commitment. These nostalgic treats are made with chewy oats coated in a mixture of melted chocolate and peanut butter. Get ready to indulge in about 30 minutes!
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Skill Level: Beginner
Allergy Watch: Gluten Free, Dairy Free Option (see ingredient notes), No Eggs, Oats (use caution)
Haven't we all been making some version of these since we were kids and this gluten free no bake oatmeal cookie recipe is the one I keep coming back to. They are the kind of cookie you bring when you need something last minute or when the craving hits and waiting for an oven feels unreasonable.
What makes my version different is what I leave out and what I turn up. I skip vanilla extract entirely and use more salt than most recipes. Vanilla gets lost here and it is an expensive ingredient that does not earn its place. Salt, on the other hand, sharpens the chocolate, balances the sugar, and makes the peanut butter taste richer. The result is a cookie that tastes intentional instead of flat.
Ingredient Notes
- Oats: Ensure you use certified gluten-free oats to maintain the recipe's gluten-free status. Regular oats may contain traces of gluten due to processing methods. If you only have oat flour, then follow the recipe for my oat flour chocolate chip cookies instead. You can use quick cook or old-fashioned oats.
- Milk: Use any variety of regular or non-dairy milk.
- Butter: Swap the regular butter out for vegan butter. I do not recommend using coconut oil.
- Peanut Butter: Use a creamy peanut butter.
Tips to Make
A step-by-step visual guide for making gluten-free no bake cookies. You can skip to the recipe for the full written instructions.
Make the Chocolate Mixture
Let the mix come to a rolling boil. Let it cook for 60-90 seconds, this part of the recipe is key. And make sure that you stir it constantly while it boils; otherwise, it will definitely burn.
Add the Oats
Add the oats and stir until they are fully coated. On humid days, the mixture can feel looser, so add more oats a couple tablespoons at a time until the chocolate clings to the oats without pooling.
Chill
Let them set at room temperature for 30 minutes before moving them to the fridge.
Make Ahead and Storing
Make Ahead: These can be made earlier in the day and left at room temperature until serving.
Storing: Store in an airtight container at room temperature or in the fridge for up to 2 weeks.
Freezing: Freeze for up to 2 months. Freeze on a baking sheet first, then transfer to a bag so they do not stick. Thaw at room temperature or in the fridge.
📖 Recipe
Gluten-Free No Bake Cookies
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Ingredients
- ½ cup milk
- 2 cups granulated sugar
- ½ cup butter
- ¼ cup cocoa powder
- ½ cup creamy peanut butter
- ½ teaspoon kosher salt
- 2¼ cups gluten-free oats use quick cooking oats or see notes for old fashioned oats info
Instructions
- In a medium-sized saucepan, combine the milk, sugar, butter, and cocoa powder. Place the saucepan over medium heat and stir the mixture constantly until the butter melts and the ingredients are well combined. Bring the chocolate mixture to a gentle boil.½ cup milk, 2 cups granulated sugar, ½ cup butter, ¼ cup cocoa powder
- Once the mixture reaches a boil, let it cook for an additional 60 to 90 seconds, stirring constantly. Do not over or under cook!
- Remove the saucepan from the heat and add the peanut butter and salt. Stir until the peanut butter has melted and the mixture is smooth.½ cup creamy peanut butter, ½ teaspoon kosher salt
- Add the gluten-free oats to the saucepan and mix until the oats are fully coated with the chocolate-peanut butter mixture. You may need to add more oats depending on humidity. Do so a couple of tablespoons at a time.2¼ cups gluten-free oats
- Line a baking sheet with wax paper, parchment paper, or a silicone mat. Use a spoon to drop a large spoonful of the mixture onto the prepared baking sheet. You can make them as small or as large as you prefer since we are not baking them.
- Allow the cookies to cool and set at room temperature for about 30 minutes to 1 hour, or until firm.
Equipment
- medium saucepan
- sheet pan
Notes
- If you only have GF old fashion oats place them in a food processor and pulse 2 to 3 times max. Use as directed.
- Any nut butter can be substituted for peanut butter.
- Optional additions: ¼ cup coconut, chocolate chips, chopped nuts.
- Store no-bake cookies at room temperature or in the refrigerator for up to two weeks in an airtight container.
- Place cookies in an airtight container or a Ziplock bag and freeze for up to two months.
Nutrition
Recipe Questions
Typically this happens when you over-boil the chocolate and sugar mixture. I find that it is less noticeable if you store the cookies in the fridge and eat them cold.
No the moisture from the fridge or the freezer will cause the cookies to become very sticky and chewy!
If your no bake cookies did not set, it usually comes down to one of three things. The chocolate mixture may not have boiled long enough, which keeps it from thickening properly and prevents the cookies from holding their shape. The ratios can also be off, since the oats should be fully coated but still slightly visible without excess chocolate pooling around them. Finally, the cookies may simply need more time to rest. Even when they look ready, giving them a little longer at room temperature can make all the difference in how they set.
More No Bake Recipes
This recipe originally appeared on my website Peel with Zeal.
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