Gluten Free No Bake Cookies are the best way to satisfy your sweet tooth without the full effort of making cookies. They're 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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No-bake cookies are a classic, and this recipe for gluten-free no bake oatmeal cookies is my favorite version. These cookies are so easy to make, so they're perfect for bringing to a party when you need something last-minute or when you're just craving something sweet!
No bake cookies are a classic. Just like my GF chocolate chip cookies and my GF rice crispy treats. I can whip them up without looking at a recipe since I have been making these since I was a kid!
And if you are a fan of no-bake cookies, try these peppermint creams. They are a great no-bake winter treat!
Jump to:
- 📖Why You Will Love No Bake Cookies
- 🧾Ingredient Notes
- 💭 Dairy-Free and Vegan Variation
- ⏲️How to Make Gluten-Free No Bake Cookies
- Why didn't my no-bake cookies harden?
- Why are my no bake cookies dry and hard?
- Can I freeze no bake cookies to speed up the cooling process?
- 👩🏻🍳 Expert Tip
- 🌡️Storing Leftovers
- More Gluten-Free Cookie Recipes
- 💬 Frequently Asked Questions
- 📖 Recipe Card
- ⭐Reviews
📖Why You Will Love No Bake Cookies
What makes my GF no bake cookies recipe different is that I skip the vanilla extract but get generous on the salt.
Rather than bogging the cookies down with extra flavors, we're focusing on the flavor of the chocolate and peanut butter. Vanilla tends to get lost in these cookies. And given it is such an expensive ingredient I feel it is a waste of money in this recipe. There's no need for it!
Next, all baked goods taste better with ample salt. Don't believe me? Try my gluten-free biscuit recipe!
One other thing to note, I use old fashion oats not quick cooking. Most gluten-free certified oats will be old-fashioned. Which means they haven't been cooked down as long and are typically in larger pieces. I see no reason to order oats online, see above about that vanilla, for such a simple recipe.
🧾Ingredient Notes
Can I Use Old-Fashioned Oats?
With my no-bake recipe you can use quick-cooking oats or old fashion rolled oats as long as they are certified gluten-free. When using old-fashion oats I like to give them a pulse in the food processor, just 2 to 3 pulses max. We don't want to make oat flour!
See the recipe card for exact quantities.
💭 Dairy-Free and Vegan Variation
- Milk: Instead of dairy milk, use any variety of non-dairy milk. Unsweetened almond milk, oat milk, coconut milk, you name it.
- Butter: Swap the regular butter out for vegan butter. I do not recommend using coconut oil unless you plan to eat the cookies cold.
⏲️How to Make Gluten-Free No Bake Cookies
These no bake chocolate peanut butter cookies are so simple to prepare! Here's a breakdown of the recipe:
Step 1 - Make the Chocolate Mixture
In a medium saucepan, mix together the milk, sugar, butter, and cocoa powder. Place the pan on the stove over medium heat and allow the butter to melt. Stir constantly as the butter melts to ensure that everything is well-combined and that it doesn't burn on the bottom of the pan.
Once it's well mixed, let it 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.
Remove the pan from the heat, then add in the peanut butter and the salt. Stir until the peanut butter is fully melted and the mixture is totally smooth.
Step 2 - Add Oats
Add the oats into the saucepan, then mix well until the oats are completely coated with the chocolate mixture. The weather conditions can affect the texture, so you may need to add more oats if there seems to be excess chocolate. I recommend only adding a couple of tablespoons at a time, so that you don't end up with too much!
But on humid days I use up to 3 cups.
Step 3- Chill
Next, line a baking sheet with wax paper, parchment paper, or a silicone mat if you have that on hand. Use a large spoon or a cookie scoop to scoop the cookie batter out of the pan and drop it onto the cookie sheet. Since the cookies aren't being baked, you get to pick the size that you make them. Smaller ones will set up faster, while larger ones will take a little bit longer!
You can sprinkle the top with salt if you like.
Once the cookies are formed, set them aside and let them set at room temperature for 30-60 minutes or until they are nice and firm.
Why didn't my no-bake cookies harden?
There may be a couple of reasons that your no-bake cookies haven't hardened yet:
- You didn't boil the chocolate mixture long enough. The chocolate mixture should be nice and thick so the cookies are the right texture.
- The ratio was off. If any of the amounts are off, the cookies won't set properly. Make sure the oats are fully coated but slightly visible within the chocolate mixture and that there isn't any excess of either component.
- They didn't rest long enough. They might just need a little bit more time! I know they look delicious, but be patient.
Why are my no bake cookies dry and hard?
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.
Can I freeze no bake cookies to speed up the cooling process?
No the moisture from the fridge or the freezer will cause the cookies to become very chewy!
Additionally, when you don't properly cool chocolate it will "bloom". Blloming in chcocolate is a white dust that appears on teh surface. it is caused when there is either moisture on the sugar crystals or when the fat chrystals become unstable tduring improper cooling.
👩🏻🍳 Expert Tip
Use a timer to ensure you boil the chocolate mixture for at least one minute. Don't start the countdown until you are fully boiling, meaning you have bubbles in the middle of the pan not just around the edges.
🌡️Storing Leftovers
These gluten free no bake cookies can be stored in an airtight container or ziplock bag at room temperature or in the fridge for up to 2 weeks.
They can also be stored in the freezer for up to 2 months. When freezing I like to freeze them on the baking sheets before moving to a plastic ziptop bag. This will prevent them from sticking. To enjoy again, thaw at room temperature or in the fridge if frozen, then dig in.
More Gluten-Free Cookie Recipes
💬 Frequently Asked Questions
What can I add to these cookies?
You can add chopped nuts, chocolate chips (dark, milk, or white, butterscotch pieces or chopped GF candies.
Are Quaker Oats gluten-free?
No Quaker Oasts are not certifed gluten-free so I can't recommend them in thsi recipe.
No-Bake Cookies vs Preacher Cookies
These are acturally the same name for the classic chococlate and oatmeal no bake cookie.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free No Bake Cookies
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.
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.
Audrey says
Can you make these using Monk fruit or Swerve?
Jen Wooster says
I haven't tested it but the swerve to sugar ration is 1:1