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These easy Gluten Free No Bake cookies are a delectable treat and are the ultimate solution to curb my sweet cravings. No-bake chocolate oatmeal cookies are incredibly effortless to prepare – mix in some oats, peanut butter, and cocoa powder, and voila! These cookies are perfect for those times when you don’t have much time or need a quick snack or dessert to take while you’re on the go.
The beauty of this Gluten Free No Bake Cookies recipe lies in it’s simplicity. Combine pantry ingredients like oats, peanut butter and cocoa powder on the stove and then form into the best gluten free cookies. No baking is necessary! Customize them with shredded coconut, chopped nuts, or a drizzle of melted chocolate. These no-bake chocolate oatmeal cookies are a convenient yet satisfying snack or dessert.
If you’re gluten free, you will also love my Banana Protein Pancakes or my Flourless Chocolate Torte.
Why You’ll Love these Easy No Bake Cookies
- It’s so simple. This quick stove-top method yields delicious cookies in minutes—no need to heat up the oven.
- It’s sweet and delicious. Peanut butter and chocolate are sure to satisfy any cravings you may have.
- It’s gluten free. There is nothing like enjoying a sweet, tasty cookie. This recipe is perfect for those with a gluten intolerance or anyone trying to eliminate excess gluten from their diet.
No-bake Cookies Ingredients
- Oats – A nutritious base that adds fiber and sustenance to the cookies. Use quick-cooking oats that are certified gluten free.
- Salt – Kosher salt. It balances sweetness and enhances all the flavors in the cookies.
- Cocoa Powder – Dark chocolate cocoa powder adds lots of chocolaty goodness but you can use regular cocoa powder if you prefer.
- Oil – Use coconut oil or unsalted butter.
- Milk – Use your favorite milk. Any fat percentage of cow milk will work. You can also substitute plant based milk.
- Peanut Butter – Provides healthy fats, creaminess, and protein. It also acts as a binder. Select a thick, creamy peanut butter or other nut butter.
- Sugar – Use regular white sugar.
- Vanilla Extract: Elevates the flavor profile and complements the chocolatey goodness.
- Optional – Mix in nuts or coconut for added texture. Top with additional oats or drizzle with melted chocolate.
How To Make Gluten Free No-Bake Cookies
- Prepare the equipment. Prepare a large baking sheet by lining it with parchment paper or wax paper.
- Mix the dry ingredients. In a large bowl, whisk together oats and salt. Set aside.
- Cook the wet ingredients. In a large saucepan, over medium-low heat, whisk together coconut oil, dark cocoa powder, milk, peanut butter, sugar. Constantly whisking, bring the mixture to a boil. Vigorously whisking, cook for 3-5 minutes until it gets creamy, thick consistency. Add vanilla and mix again, then remove the mixture from the heat.
- Make the batter. Mix in oats and salt mixture into the saucepan with the liquid mixture. With the help of a rubber spatula, combine everything nicely.
- Form the cookies. Here are the two methods you can proceed with making the cookies:
- Method one: right after the dough has been incorporated and is still hot, drop the cookies onto the prepared surface using a 1 ½ tablespoon in size ice cream scoop. Shape them a little bit to give them a cookie-like shape. Sprinkle with some additional oats and drizzle with melted chocolate, if desired.
- Method two: after the dough has been incorporated, let it sit in a saucepan at room temperature for about 5-7 minutes. As it chills, it thickens. Take an ice cream scoop that is 1 ½ tablespoons in size to help portion equal cookies. Roll each piece into a ball. The dough might be very warm but not super-hot that it will burn. Be careful, though. If it’s still super-hot to the touch, give it another minute or two to chill. Place onto the parchment paper and press the tops to form a cookie-like consistency. Sprinkle with some additional oats and drizzle with melted chocolate, if desired.
Tips To Make these Gluten Free Chocolate Cookies
- Make sure that your ingredients are gluten free. Not all oats are certified gluten free so check the packaging carefully.
- If the cookies are too dry, add more peanut butter.
- If the cookies are too wet, add more oats.
- Use the drop method to form the cookies when you are in a hurry.
- If you have more time, use the second method, which allows the dough to cool slightly.
- You can also refrigerate the dough for a few minutes before forming the cookies.
Variations:
- Fruity Delight: Mix in dried fruit bits like cranberries or cherries for a burst of tangy sweetness.
- Choco-Nut Supreme: Incorporate crushed nuts into the dough for added crunch and nutty flavor.
- Minty Chocolate Swirl: Add a dash of peppermint extract to the mix and create tempting mint-chocolate cookies.
Frequently Asked Questions
No bake cookies do not have to be baked as they do not typically contain eggs. Some recipes, like this one, cook a portion of the batter on the stovetop. The process is quick and simple and ensures the ingredients are well combined.
Texture and consistency are important when making no bake cookies. Following the measurements is essential to ensure you have a dough that is neither too dry nor too wet. If necessary, add peanut butter to a batter that is too dry or oats to one that is too wet. This dough will thicken as it cools.
Quick oats have a finer texture and some find them easier to chew. You can use regular rolled oats, but the cookies may be chewier and denser.
Store the leftover cookies in an airtight container in the fridge for a week or so. Their quality will be best within the first few days.
Store no-bake cookies in an airtight container in the freezer for 2-3 months. Thaw overnight in the fridge before enjoying.
Cookies go well with milk but you can also serve them with tea, coffee or Whipped Coffee (Dalgona Coffee).
More Recipes
- No Bake Chocolate Peanut Butter Bars
- No-Bake Energy Balls
- Quick No-Bake Chocolate Cake
- Strawberry Chia Pudding
- Chocolate Peanut Butter Protein Balls
Satisfy your dessert cravings the hassle-free way with these delectable Gluten-Free No-Bake Chocolate Cookies. They’re not just a treat for your taste buds but also a perfect choice for anyone seeking a delightful gluten-free indulgence. I hope you enjoy all the recipes I share with you, including this delicious Gluten Free No-Bake Cookies recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Gluten Free No-Bake Cookies
Ingredients
- 3 cups quick-cooking oats
- ½ tsp salt
- ¼ cup dark cocoa powder
- ½ cup coconut oil or unsalted butter
- ½ cup of milk
- 1 ¼ cup thick and creamy peanut butter
- 2 cups of sugar
- 1 tbsp vanilla extract
- Additional oats to sprinkle on top – optional
- Melted chocolate to drizzle on top – optional
Instructions
- Prepare a large baking sheet by lining it with parchment paper or wax paper.
- In a large bowl, whisk together oats and salt. Set aside.
- In a large saucepan, over medium-low heat, whisk together coconut oil, dark cocoa powder, milk, peanut butter, sugar. Constantly whisking, bring the mixture to a boil. Vigorously whisking, cook for 3-5 minutes until it gets creamy, thick consistency. Add vanilla and mix again, then remove the mixture from the heat.
- Mix in oats and salt mixture into the saucepan with the liquid mixture. With the help of a rubber spatula, combine everything nicely.
Here are the two methods you can proceed with making the cookies:
- First one: right after the dough has been incorporated and is still hot, drop the cookies onto the prepared surface by using a 1 ½ tablespoon in size ice cream scoop. Shape them a little bit to give a cookie-like shape. Sprinkle with some additional oats and drizzle with melted chocolate, if desired.
- Second one: after the dough has been incorporated, let it sit in a saucepan at room temperature for about 5-7 minutes. As it chills, it thickens. Take an ice cream scoop that is 1 ½ tablespoons in size to help portion equal cookies. Roll each portion into a ball. The dough might be very warm but not super-hot that it will burn. Be careful, though. If it’s still super-hot to the touch, give it another minute or two to chill. Place onto the parchment paper and press the tops to form a cookie-like consistency. Sprinkle with some additional oats and drizzle with melted chocolate, if desired.
Notes
- Make sure that your ingredients are gluten free. Not all oats are certified gluten free so check the packaging carefully.
- Peanut butter (or your chosen nut butter) acts as the binder for the cookies, so use a good quality product.
- If the cookies are too dry, add more peanut butter.
- If the cookies are too wet, add more oats.
- Add mixins like coconut, chopped nuts, dried fruit, seeds and more.
- Use the drop method to form the cookies when you are in a hurry.
- If you have more time, use the second method, which allows the dough to cool slightly.
- You can also refrigerate the dough for a few minutes before forming the cookies.
Yummy 😋