Introduction
The first time I made gluten-free no bake cookies, I stood barefoot in my kitchen, spoon in hand, as the cocoa mixture bubbled gently on the stove. The scent was pure comfort: warm, chocolatey, nostalgic. These cookies are my go-to when I need a treat that’s quick, easy, and doesn’t heat up the kitchen. Perfect for gluten-free and dairy-free diets, they’re fuss-free and ready in a snap.
Always check labels to make sure your oats, butter, and peanut butter are certified gluten-free — that detail makes all the difference.
Table of Contents
Ingredients You’ll Need
These simple pantry ingredients come together fast. You probably have them all waiting — this is what makes Gluten-Free No Bake Cookies so convenient!
Key Ingredients
- Gluten-free quick oats or pulsed rolled oats for texture
- Dairy-free butter (Country Crock Plant-Based, Smart Balance, or Earth Balance work well)
- Almond or cashew milk for creaminess
- Cocoa powder for rich chocolate flavor
- Peanut butter (Crazy Richard’s 100% Peanut Butter or Jif’s Natural recommended)
- Sugar for sweetness and structure
- Vanilla extract to round out the flavors
Optional swaps: use almond butter instead of peanut butter, or coconut milk instead of almond milk.
If you only have old-fashioned oats, pulse them a few times in a food processor to mimic quick oats.
How to Prepare Quick Oats
If you’re using old-fashioned rolled oats, just pulse 4 cups in your food processor 4-5 times. This yields about 3 cups of quick oats, perfect for this recipe.
It’s a tiny step but worth it for the right cookie texture.
Step-by-Step Instructions
Let’s walk through this together so you can easily make Gluten-Free No Bake Cookies at home.
- Prep your workspace.
Measure everything ahead and lay parchment or wax paper on your counter for easy cooling. - Cook the chocolate mixture.
In a medium-large pan, combine sugar, cocoa powder, almond milk, and dairy-free butter.
Stir often and bring to a boil. Then boil gently for 1 minute. - Stir in peanut butter.
Remove from heat. Add peanut butter and stir until smooth and fully blended. - Mix in oats and vanilla.
Next, add the oats and vanilla extract. Stir until everything is combined. - Drop cookies onto parchment.
Working quickly, drop spoonfuls onto the prepared parchment paper. - Cool until firm.
Let them cool at room temperature until set.
Store in a sealed container:
- 3–4 days at room temp
- 5–6 days refrigerated
- Freeze for longer storage
Tip: Cookies can be eaten soft before fully set.
Natural peanut butter may cause softer cookies that don’t firm up as much, so keep that in mind.
Gluten-Free No Bake Cookies Recipe Card
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Gluten-Free No Bake Cookies (Easy, Dairy-Free Option)
- Total Time: 15 minutes
- Yield: 24 cookies 1x
Description
Quick, easy gluten-free no bake cookies with dairy-free option. Chocolatey, peanut-buttery, ready in minutes — a cozy favorite.
Ingredients
3 cups gluten-free quick oats (or 4 cups old-fashioned oats, pulsed)
2 cups sugar
½ cup dairy-free butter (Country Crock Plant-Based, Smart Balance, Earth Balance)
½ cup almond or cashew milk
⅓ cup cocoa powder
½ cup peanut butter (Crazy Richards or Jif’s Natural)
2 tsp vanilla extract
Instructions
1. Lay out parchment or wax paper for cooling
2. Measure all ingredients before starting
3. If using old-fashioned oats, pulse 4 cups 4-5 times to yield 3 cups quick oats
4. In medium-large pan, combine sugar, cocoa, almond milk, and butter
5. Bring to a boil, stirring often; boil 1 minute
6. Remove from heat and stir in peanut butter until smooth
7. Add oats and vanilla; mix well
8. Drop spoonfuls onto prepared parchment
9. Cool until firm
10. Store in airtight container at room temp 3–4 days, fridge 5–6 days, or freeze for longer
Notes
Always check ingredient labels to confirm gluten-free certification
Natural peanut butter may result in softer cookies that don’t fully set
Optional swaps: almond butter, coconut milk
Cookies can be enjoyed soft before fully set
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 13g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Related Recipes to Try
Looking for more cozy treats? Try my soft chocolate chip cookies for classic dessert lovers or these flourless pumpkin muffins for a gluten-free option.
You might also love my pumpkin oatmeal muffins for a wholesome treat or these soft pumpkin oatmeal cookies to complement no-bake cookies.
Final Thoughts
These Gluten-Free No Bake Cookies are a lifesaver when time is short and a chocolate craving strikes. I’d love for you to leave a comment or review if you make these Gluten-Free No Bake Cookies — and share your batch on Pinterest so I can see!
Enjoy every bite, friends.
FAQ
How do you keep gluten-free cookies from crumbling?
Measure ingredients carefully and use certified gluten-free oats. Let them cool completely so they firm up properly.
How to keep gluten-free cookies from spreading?
Since these are no-bake cookies, they won’t spread like oven-baked ones. The key is cooking the chocolate mixture for the correct time.
Should you let gluten-free cookie dough rest?
For this recipe, there’s no need. You simply mix, drop, and cool.
Why are my gluten-free cookies always flat?
Flatness can result from too much natural oil in natural peanut butter or not boiling the sugar mixture long enough.
