Go Back
–+ servings
Eight chocolate oat cookies are arranged on a white surface with a spoonful of peanut butter nearby and scattered oats and cocoa powder around them.

Gluten-Free No Bake Cookies

This delicious gluten-free no bake cookie recipe is the classic cookie you know and love, but a tad better. These chocolate cookies have a chewy texture and a deliciously sweet flavor. Perfect for summer picnics and school bake sales!
Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Servings 24

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.
  • 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.
  • 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.
  • 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.