An easy recipe for gluten-free no-bake cookies {dairy-free option}. They only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, they have a delicious fudgy texture!
If you want a quick and easy chocolate treat, no-bake cookies are the perfect thing to make! And they also happen to be one of my husbands favorites. They are so quick and easy they’re perfect for impromptu guests or get-togethers. They’re perfect with a glass of milk or a cup of coffee!
It only takes a few simple ingredients to make a batch of these gluten-free no-bake cookies and you probably already have the ingredients on hand. They come together in just a few minutes and only need to cool for about 20 minutes.
For more gluten-free cookies, try these tried-and-true recipes for gluten-free peanut butter cookies, gluten-free fudge brownies and gluten-free sugar cookies. My classic gluten-free chocolate chip cookies are also always a hit!
Ingredients For Gluten-Free No-Bake Cookies {Dairy-Free Option}
- Creamy Peanut Butter
- Sugar
- Unsalted Butter
- Cocoa
- Vanilla
- Milk (or Milk Substitute)
The only difference between regular no-bake cookies and gluten-free no-bake cookies is that you need to use certified gluten-free quick oats.
Oats are naturally gluten-free. However, oats are often contaminated with gluten because they may be grown and processed in the same facilities as gluten-containing grains. Keep that in mind if you do have Celiacs, it’s really important to buy gluten-free oats. I buy this brand of gluten-free quick oats.
Egg-Free/Dairy-Free?
In addition to being gluten-free these cookies are naturally egg-free! To make these gluten-free no bake cookies dairy-free, you can easily use vegan butter in place of the regular butter and non-dairy milk in place of regular milk. I make this version all the time and you can hardly tell the difference! I typically use Earth Balance butter or refined coconut oil and unsweetened almond milk. They always turn out delicious!
And if you have a peanut allergy you can easily substitute the peanut butter for sun butter, almond butter etc.
How To Make Gluten-Free No-Bake Cookies {Dairy-Free Option}
In a medium-sized pot, combine the butter and milk. Heat the mixture over low heat, stirring frequently until melted.
In a separate bowl, whisk together the sugar and cocoa powder. I find this helps get rid of any clumps and makes it easier to incorporate all of the ingredients.
Add the sugar and cocoa powder mixture to the melted butter and milk and stir until well combined.
Once everything is melted/combined, increase the heat to medium and, stirring constantly, bring to a boil. Boil the mixture for 1 minute.
This is the most important part of making no-bake cookies! It took me forever to figure out what I was doing wrong with my no-bake cookies when I was a newlywed trying to make my husbands favorite cookie. The boiling time is crucial!
- If you don’t boil for one minute, your cookies may not set up properly. Then you’ll have gooey peanut butter/chocolate puddles instead of cookies.
- If you boil for too long, the cookies may end up dry and crumbly. I highly recommend using a kitchen timer!
Remove pot from the heat and stir for a few more seconds. Carefully add in the peanut butter and vanilla. Stir until the peanut butter is totally combined and melted.
Next, stir in the gluten-free quick oats.
Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls (I prefer to use a cookie scoop) onto parchment paper.
Allow the cookies to cool until set, about 20-30 minutes before serving. The cookies will firm up as they cool. Enjoy!
How To Store/Freeze Gluten-Free No-Bake Cookies
To Store: Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. These cookies last longer than many other gluten-free cookies which makes them a great make-ahead option!
To Freeze: Place the cookies on a large baking sheet and place the cookies in the freezer and flash freeze for 15 min. Once frozen, transfer the cookies to an airtight container or a Ziplock bag and freeze for up to 2 months. To thaw, just place cookies in a single layer at room temperature until thawed and ready to eat.
I hope you like this recipe as much as we do. If you try it please leave me a comment/rating below!
Gluten-Free No-Bake Cookies {Dairy-Free Option}
An easy recipe for gluten-free no-bake cookies {dairy-free option}. They only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, they have a delicious fudgy texture!
Ingredients
- Gluten-Free Quick Oats
- Unsalted Butter
- Milk
- Creamy peanut butter
- Vanilla
- Sugar
- Cocoa Powder
Instructions
In a medium-sized pot, combine the butter and milk. Heat the mixture over low heat, stirring frequently until melted.
In a separate bowl, whisk together the sugar and cocoa powder. I find this helps get rid of any clumps and makes it easier to incorporate all of the ingredients.
Add the sugar and cocoa powder mixture to the melted butter and milk and stir until well combined.
Once everything is melted/combined, increase the heat to medium and, stirring constantly, bring to a boil. Boil the mixture for 1 minute.
Remove pot from the heat and stir for a few more seconds. Carefully add in the peanut butter and vanilla. Stir until the peanut butter is totally combined and melted.
Next, stir in the quick oats.
Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls (I prefer to use a cookie scoop) onto parchment paper.
Allow the cookies to cool until set, about 20-30 minutes before serving. The cookies will firm up as they cool. Enjoy!
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