These no-bake gluten-free chocolate oat cookies are so delicious! They taste like a cookie thanks to the chocolate and peanut butter combo but you also get some nutrition with protein and fibre from the oats. Best of both worlds!
Just because you're gluten-free, doesn't mean you should miss out on COOKIESšŖ
These no-bake gluten-free cookies are the perfect thing to have in freezer at all times.
Because if you're having people over for dinner and need a gluten-free dessert fast - or you've got the Oreos out for the kids and you need a chocolate treat too - these gluten-free cookies are your answer either wayš
ā£ļøWhy you'll love this recipe
These no-bake gluten-free cookies will be your new fave cookie recipe because they're so easy to make.
Plus, they're packed with OATS so you get some filling fibre with your cookie.
Honestly, you could have them for breakfast - really!
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Plus, when you first go gluten-free, cookies, treats and desserts of all kinds are suddenly off-limitsš«
Having an easy to make, gluten-free no bake-cookie recipe in your back pocket will let you have it allš
šIngredients
Here's what you'll need to make the cookies:
- Butter
- Brown sugar, (light or dark)
- Unsweetened cocoa powder
- Almond milk
- Gluten-free rolled oats
- Creamy peanut butter, natural
- Vanilla extract
- Kosher salt
See recipe card for quantities.
šŖInstructions
Here's how you'll make these cookies:
Add the butter, brown sugar, cocoa powder, and almond milk to a pot over medium heat.
Stir until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning. Remove the pan from the heat.
Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well.
Then, add the gluten-free oats 1 cup at a time. You may not need all of the oats. You donāt want the mixture to be too runny, but you also donāt want it to be too dry.
Scoop the cookies onto the lined cookie sheet using a large spoon or cookie scooper.
Press the cookies down with a spoon to create a rounded shape and place the cookie sheet in the fridge for about 30-40 minutes to fully set. If desired, drizzle with melted peanut butter and top with a little Kosher salt.
šVariations and Substitutions
If you like almond butter, you could use that instead of the peanut butter. It will change the texture (and taste) a little bit.
If you prefer oat or cow's milk, feel free to use that instead of almond milk.
š„¶Storage and Freezing
Store these cookies in the fridge (or freezer for longer). These gluten-free cookies are best served cold. So serve them straight from the fridge.
Put any leftover cookies in the freezer in an air-tight container for up to 2 months.
Top tip
When you first go gluten-free, making sure you cut out all sources of gluten can be tricky. Gluten can hide in so many places! Case in point: oats.
Be sure you're buying gluten-free oats for making these no-bake cookies.
Then you'll be sure you're not getting any gluten from cross-contamination from the oats.
šāāļøRelated Gluten-Free Desserts
Looking for other gluten-free desserts? Check these out:
š Recipe
The Best No-Bake Chocolate Cookie Recipe (gluten-free)
Ingredients
- Ā½ cup butter
- 1 Ā½ cups brown sugar light or dark, packed
- Ā¼ cup unsweetened cocoa powder
- Ā½ cup almond milk
- 3 Ā½ cups gluten-free rolled oats
- ā cup creamy peanut butter
- 1 teaspoon vanilla extract
- pinch of Kosher salt and extra for topping if desired
Instructions
- Line a cookie sheet with parchment paper and set aside. Add the butter, brown sugar, cocoa powder, and almond milk to a pot over medium heat. Stir until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning. Remove the pan from the heat.
- Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well.
- Then, add the gluten-free oats 1 cup at a time. You may not need all of the oats. You donāt want the mixture to be too runny, but you also donāt want it to be too dry.
- Scoop the cookies onto the lined cookie sheet using a large spoon or cookie scooper.
- Press the cookies down with a spoon to create a rounded shape and place the cookie sheet in the fridge for about 30-40 minutes to fully set. If desired, drizzle with melted peanut butter and top with Kosher salt.
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