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These gluten-free no bake cookies are an updated version of one of my beloved childhood cookies. 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. I don’t remember seeing her making them but they were always there and they were so good! To this day I still think they’re best right out of the freezer.
Let me show you the ingredients I used to make these gluten-free and dairy-free and how to make them.
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(Some links in this post are affiliate links. See my Ingredients for Gluten-Free No Bake Cookies:
- Gluten-Free Oats – Make sure to use gluten-free oats. I’ve seen Bob’s Red Mill gluten-free oats in my local grocery store but only the old-fashioned rolled oats. What we need for this recipe are the quick oats. So if you can only get the old-fashioned kind then a quick run through a food processor will turn them into quick oats. I’ll show pictures of that below.
- Dairy-Free Buttery Spread – 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 from Old-Fashioned Rolled 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.
How to Make Gluten-Free No Bake Cookies:
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.
Remove from heat and 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 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 Cookies You’ll Love:
Soft Molasses Cookies
Peanut Butter Chocolate Chip Cookies
Snickerdoodle Cookies
Maple Brown Sugar Cookies
Chocolate Crinkles
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
Description
Make special memories with these yummy no bake cookies.
Ingredients
3 cups gluten-free quick oats (or 4 cups gluten-free old-fashioned oats)
2 cups sugar
1/2 cup buttery spread (Smart Balance or Earth Balance)
1/2 cup almond or cashew milk
1/3 cup cocoa powder
1/2 cup peanut butter
2 teaspoon vanilla extract
Instructions
If you don’t have quick oats you can make them out of 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.
Remove from heat and stir in the peanut butter and blend well.
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 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. Of course you can also freeze them like my grandmother did.
Notes
*Always check labels to make sure it’s gluten-free.
Keywords: gluten-free cookies, gluten-free no bake cookies, dairy-free cookies, gluten-free desserts, gluten-free recipes
Louellen Lawson
I love to eat them soft with a fork just before they set up.
★★★★★