These gluten-free, no-bake cookies are an updated version of one of my beloved childhood cookies. Gluten-free oats coated with the delicious combination of chocolate and peanut butter make this cookie one of the best cookies ever. They’re easy to make and a crowd-pleaser!
If you love chocolate, try my Gluten-Free Chocolate Crinkle Cookies or Gluten-Free Chocolate Chip Cookies.
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When I was growing up, we lived next door to my grandmother, and she would always have a batch of no-bake cookies in her freezer. She would let us kids have one frozen cookie and tell us she had to save the rest for the other grandkids. But if I went back the next day, she’d give me another one. To this day, I still think they’re best right out of the freezer.
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Ingredients
- Gluten-Free Oats – Make sure to use certified gluten-free oats. This recipe calls for quick oats but if you can only find whole old-fashioned rolled oats, you can use a food processor to pulse them into quick oats quickly. I’ll show pictures of that below.
- Dairy-Free Butter – Country Crock Plant-Based Butter with Avocado Oil, Smart Balance, or Earth Balance
- Almond or Cashew Milk
- Peanut Butter – My favorites are Crazy Richards 100% Peanut Butter or Jif’s Natural.
- Cocoa powder – I use Hershey’s Cocoa.
- sugar and vanilla extract
- Always check your labels to make sure that you’re purchasing gluten-free products.
How to make quick oats
If you don’t have quick oats you can make them out of old-fashioned oats by pulsing them in a food processor. You need 3 cups of quick oats for this recipe so put in 4 cups of old-fashioned rolled oats and pulse them 4-5 times to break them up.
This is after they’ve been pulsed 4-5 times and it should measure out to 3 cups.
Instructions
It’s best to have all of your ingredients measured out before you start because each step goes pretty quickly. Also, you’ll want to have a large piece of parchment or waxed paper laid out on the counter, ready for the cookies to be placed on to cool.
Put sugar, cocoa, almond milk, and buttery spread in a medium to large-sized pan and bring to a boil, stirring frequently. Boil for 1 minute.
Remove from heat stir in the peanut butter and blend well. I had to get a picture of this part because I’ve always thought the peanut butter was so pretty getting swirled into the chocolate.
Mix in the oatmeal and vanilla.
Stir until it’s all combined.
Use a spoon to drop the cookie dough onto the parchment paper and let them cool.
Once they’re cool, they will be firm enough to pick up and enjoy. Cookies can be stored in a sealed container at room temperature for 3-4 days or refrigerated. And of course, my favorite way is to pop them in the freezer.
I hope these cookies are a delight for you and your loved ones and help to create some sweet memories together.
More gluten-free chocolate recipes you’ll love:
Gluten-Free No Bake Cookies (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Stovetop
- Diet: Gluten Free
Description
These quick and easy no-bake cookies are delicious with the combination of chocolate and peanut butter.
Ingredients
- 3 cups gluten-free quick oats (or 4 cups gluten-free old-fashioned oats)
- 2 cups sugar
- ½ cup dairy-free butter
- ½ cup almond or cashew milk
- ⅓ cup cocoa powder
- ½ cup peanut butter
- 2 teaspoons vanilla extract
Instructions
- If you don’t have quick oats, you can make them from old-fashioned oats by pulsing them in a food processor. You’ll need 3 cups of quick oats for this recipe, so put in 4 cups of old-fashioned rolled oats and pulse them 4-5 times to break them up.
- It’s best to have all of your ingredients measured out before you start because each step goes pretty quickly. Also, you’ll want to have a large piece of parchment or waxed paper laid out on the counter, ready for the cookies to be placed on to cool.
- Put sugar, cocoa, almond milk, and buttery spread in a medium to large-sized pan and bring to a boil, stirring frequently.
- Boil for 1 minute, then remove from heat. Stir in the peanut butter and blend well.
- Next, mix in the oatmeal and vanilla. Stir until it’s all combined.
- Use a medium cookie scoop or two spoons to drop the cookie dough onto the parchment paper. Allow the cookies to rest and set.
- Once they’re cool, they will be firm enough to pick up and enjoy.
- Cookies can be stored in a sealed container at room temperature for 3-4 days or refrigerated for 5-6 days. They can also be frozen.
Notes
*Always check labels to make sure it’s gluten-free.
Dairy-free butter: A few recommended brands are Country Crock Plant-Based Butter, Smart Balance, Earth Balance, or your favorite brand.
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Louellen Lawson
I love to eat them soft with a fork just before they set up.
Carly
Can you sub peanut butter for almond butter?
MamaShire
Hi Carly, I haven’t tried it with almond butter but I think it should work.
Rena
Mine didn’t set up. I used plant based butter and oat milk and a natural peanut butter. Hmmm
Carol
In my experience natural peanut butter is too oily to set. The stuff with added sugar works better
Miki
Can you use real butter?
Theresa
Subs: Miyokos Vegan butter, Trader Joe’s canned full fat coconut milk and Kirkland organic peanut butter and these came out PERFECT. My husband even confirmed they taste just like the no-bakes his grandma made growing up. My kids were thrilled we found a GF/DF version of this recipe they can have. Thank you!
Laura
Made these for my grandkids and they loved them.
L
So delicious! I had to stop making them often because I was eating too many. One of the easiest recipes ever. Just one pot to clean. I’d love different versions that don’t have chocolate.