½cupbutterdairy-free use Smart Balance, vegan use your favorite vegan butter
½cupmilkdairy-free and vegan use unsweetened almond or coconut milk
¼cupunsweetened cocoa powder
½cupgluten-free creamy peanut butteror your favorite nut or seed butter
3cupsgluten-free quick-cooking oats
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.
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.