Gluten-Free No-Bake Cookies {Dairy-Free & Vegan Options}
Published
An easy recipe for gluten-free no-bake cookies. The classic peanut butter and chocolate no-bake cookies made gluten-free with dairy-free and vegan options.
Gluten-Free No-Bake Cookies
No-bake peanut butter chocolate cookies are classic cookies that can be made in just 30 minutes. It only takes a few simple ingredients to make a batch of these gluten-free no-bake cookies.
I bet you already have the ingredients you need in your refrigerator and pantry. These no-bake cookies come together in just a few minutes and only need to cool for about 20 minutes.
You can see how easy these no-bake cookies are to make in the recipe video.
How To Make Gluten-Free No-Bake Cookies
-
Line two large baking sheets with parchment paper.
-
Add the butter, sugar, milk, and unsweetened cocoa powder to a large saucepan and heat over medium heat, stirring often until the butter is melted and all of the ingredients are well combined. (photo 1)
-
Bring the chocolate mixture to a rolling boil and allow to boil for 1 minute, occasionally stirring. I set a timer because it is important to boil for exactly 1 minute. (photo 2)
-
Remove the pan from the heat, and stir in the gluten-free peanut butter, pure vanilla extract, and ground cinnamon. Stir until the ingredients are fully combined.
-
Stir in the gluten-free quick oats and mix until all of the gluten-free oats are coated with the chocolate peanut butter mixture. (photo 3)
-
Grease a cookie scoop with gluten-free cooking spray. Drop the cookie mixture onto the lined baking sheets. For larger cookies use two scoops. (photo 4)
-
Flatten the top of the cookies with the back of the cookie scoop. (optional) I like a flat cookie, but if you like them domed, then leave them as scoops.
-
Allow the cookies to cool on the countertop for 20-30 minutes. Enjoy!
-
Store in an air-tight container and refrigerate.
What Is A Rolling Boil?
A rolling boil is when the whole mixture is boiling. The mixture will be boiling from the center all the way to the edges.
Why Are My No-Bake Cookies Not Setting Up?
If the butter, sugar, milk, and cocoa mixture does not boil long enough, the cookies will not set up correctly. I always set a kitchen timer to make sure that the mixture boils (rolling) for one minute.
Are Oats Gluten-Free?
This is a question that a lot of people have? Oats are naturally gluten-free, but most oats are processed in facilities that also process wheat, barley, and rye. Cross-contamination can also happen in the fields where wheat, rye, or barley are also present.
Oats that are certified gluten-free and from purity protocol oats are the safest gluten-free oats. There is a difference between certified gluten-free oats and purity protocol oats.
Certified gluten-free oats are tested for levels of gluten. Purity protocol oats are tested for gluten and are also grown in a dedicated gluten-free field (no field cross-contamination).
It is also important to know that not everyone following the gluten-free diet can tolerate gluten-free oats.
Tips For Making The Best No-Bake Cookies
- Get all of your ingredients out and measure before you start. This recipe comes together really quickly.
- After the mixture gets to a rolling boil, set a timer and continue to boil for one minute. If the mixture boils too long, the no-bake cookies will turn out too dry, and if the mixture does not boil long enough the cookies will not set properly.
- Make sure the mixture comes to a full rolling boil.
- Spray a cookie scoop with gluten-free cooking spray. (I like coconut oil spray)
- I use a 1 1/2 tablespoon cookie scoop.
- To make larger cookies use two scoops the mixture per cookie.
- If your no-bake cookies are not firming up after 20-30 minutes you can place them in the refrigerator or freezer.
Dairy-Free & Vegan Cooking
For the dairy-free option for the no-bake cookies, I used Smart Balance butter and unsweetened almond milk. Five out of the six members of our family are also dairy-free, so I always try and have a dairy-free option for my recipes.
These no-bake cookies can easily be vegan as well. You can use your favorite vegan butter, like Earth Balance, and your favorite type of vegan milk (almond, coconut, cashew, soy, oat, hemp, rice, etc…)
Some of my favorite dairy-free alternatives that I like to cook with are Smart Balance butter, coconut oil, olive oil, unsweetened almond, cashew, or coconut milk.
Easy Gluten-Free No-Bake Cookies
These no-bake cookies are perfect for when you want to make an easy dessert. These sweet treats are the perfect combination of chocolate and peanut butter!
More Gluten-Free Dessert Recipes To Try!
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest, or YouTube!
★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free No-Bake Cookies {Dairy-Free & Vegan Option}
Ingredients
- 1/2 cup butter, dairy-free use Smart Balance, vegan use your favorite vegan butter
- 2 cups granulated sugar,
- 1/2 cup milk, dairy-free and vegan use unsweetened almond or coconut milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup gluten-free creamy peanut butter, or your favorite nut or seed butter
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups gluten-free quick-cooking oats
Instructions
- Line two large baking sheets with parchment paper.
- Add the butter, sugar, milk, and unsweetened cocoa powder to a large saucepan and heat over medium heat, stirring often until the butter is melted and all of the ingredients are well combined.
- Bring the chocolate mixture to a rolling boil and allow to boil for 1 minute, occasionally stirring. (Set a timer because it is important to boil for exactly 1 minute.)
- Remove the pan from the heat, and stir in the gluten-free peanut butter, pure vanilla extract, and ground cinnamon. Stir until the ingredients are fully combined.
- Stir in the gluten-free quick oats and mix until all of the gluten-free oats coated with the chocolate peanut butter mixture.
- Grease a cookie scoop with gluten-free cooking spray. Drop the cookie mixture onto the lined baking sheets. For larger cookies use two scoops. Flatten the top of the cookies with the back of the cookie scoop. (optional) I like a flat cookie, but if you like them domes leave them as scoops.
- Allow the cookies to cool on the countertop for 20-30 minutes. Enjoy!
- Store in an air-tight container at room temperature or refrigerate.
Notes
- For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
- For the vegan option, use your favorite vegan butter and vegan milk.
- You can place the cookies in the refrigerator or freezer to help firm them up quicker.
- Set a timer for exactly one minute once the mixture starts to boil. If the mixture boils too long, the no-bake cookies will turn out too dry and if it does not boil long enough the cookies will not set properly.
- Store the cookies in an air-tight container at room temperature or refrigerate.
- Mama says, "always check your labels!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t use granulated sugar…can maple syrup be used.
You could certainly try! Use a ratio of ¾ cup of maple syrup for every one cup of sugar.
My granddaughter and I mad these yesterday. She is on a gluten free and dairy free diet. She can easily make these herself with a bit of supervision at the stove. Most things that we buy in mixes are so chocolatey, not very sweet, and nobody else can eat it! These were absolutely delicious We also used cane sugar….wondering what if would happen if we reduce the sugar a bit? And by the way we have bought your cookbook and will try a new recipe each week. She is excited and so am I!
My Mom use to make these years ago and I’m so glad to have found this version with vegan options. Made a batch last night using vegan butter and silk chocolate milk (thats all I had). Wow!! Oh, and i was out vanilla so I used almond extract instead also. Just ridiculous how good it is!
super good!
These are amazing! I made them with xylitol and no one could tell they were sugar free! Good thing they’re easy enough to quickly whip up another batch! 😋
We called them “cow pies” growing up. Great recipe and very tasty!
These totally remind me of my childhood! Also, when making these at high altitude I find I usually have to boil for 2 minutes to have them set up properly. Just wonderful!