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.

For this recipe, there’s no need. You simply mix, drop, and cool.

Flatness can result from too much natural oil in natural peanut butter or not boiling the sugar mixture long enough.

Quick, easy gluten-free no bake cookies with dairy-free option. Chocolatey, peanut-buttery, ready in minutes — a cozy favorite.

Scale

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

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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

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