These gluten-free no-bake cookies only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, they have a delicious chewy, fudgy texture!

overhead shot of no bake cookies on black cooling rack with white parchment paper

If you want a quick and easy chocolate treat, no-bake cookies are the perfect thing to make. We love making them on lazy Sundays or evenings when we want a treat to eat while we watch a show.

Right along with gluten-free rice krispies treats, these cookies are a childhood classic and one of the first recipes I ever learned to make.

I love these cookies because you can prepare a batch start-to-finish in about 15 to 20 minutes. I’m pretty sure they’re the easiest cookies ever! For another no-bake dessert try this gluten-free edible cookie dough or these butterscotch no bake cookies!

For more gluten-free cookies, try these tried-and-true recipes for gluten-free peanut butter cookies, gluten-free brownies and gluten-free snickerdoodles. My classic gluten-free chocolate chip cookies are also always a hit!

Ingredients You’ll Need

overhead shot of ingredients to make no bake cookies

The only difference between regular no-bake cookies and gluten-free no-bake cookies is that you need to use certified gluten-free quick oats.

Oats are naturally gluten-free. However, oats are often contaminated with gluten because they may be grown and processed in the same facilities as gluten-containing grains. I buy this brand of gluten-free quick oats.

Egg-Free/Dairy-Free?

In addition to being gluten-free these cookies are naturally egg-free! To make these gluten-free no bake cookies dairy-free, you can easily use vegan butter in place of the regular butter and non-dairy milk in place of regular milk.

How to Make Gluten-Free No-Bake Cookies

ingredients to make no bake cookies combined in white pot

In a medium-sized pot, combine the butter, milk, brown sugar, granulated sugar, cocoa powder and salt. Heat the mixture over low heat, stirring frequently until melted.

Note: Don’t bump up the heat yet because the mixture won’t combine properly and the cookies may not set.

chocolate mixture for no bake cookies coming to a boil

Once everything is melted/combined, increase the heat to medium and, stirring constantly, bring to a boil. Boil the mixture for 1 minute.

This is the most important part of making no-bake cookies!

  • If you don’t boil for one minute, your cookies may not set up properly. Then you’ll have gooey peanut butter/chocolate puddles instead of cookies.
  • If you boil for too long, the cookies may end up dry and crumbly. I highly recommend using a kitchen timer!
adding peanut butter and vanilla to chocolate mixture

Remove the pot from the heat and stir for a few more seconds. Add in the peanut butter and vanilla. Stir until the peanut butter is totally combined and melted.

adding oats to the chocolate mixture in a white pot

Stir in the gluten-free quick oats.

gluten free no bake cookies being scooped out of pot

Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.

no bake cookies cooling on a baking sheet

Allow the cookies to cool until set, about 20-30 minutes before serving. The cookies will firm up as they cool.

close up of gluten free no bake cookies on black cooling rack with white parchment paper

Storage/Freezing Instructions

  • To Store: Store the cookies at room temperature or in the refrigerator in an airtight container for up to 1 week. These cookies last longer than many other gluten-free cookies which makes them a great make-ahead option!
  • To Freeze: Place the cookies on a large baking sheet and place the cookies in the freezer until frozen (1-2 hours). Once frozen, transfer the cookies to an airtight container or a Ziplock bag and freeze for up to 2 months. To thaw, just place cookies in a single layer at room temperature until thawed and ready to eat.
gluten free no bake cookies on white plate with bite taken out of one

I hope you like this recipe as much as we do. If you try it please leave me a comment/rating below. We’d love to hear from you!

close up of gluten free no bake cookies on black cooling rack with white parchment paper
5 from 13 votes

Gluten-Free No Bake Cookies

Prep Time 10 mins
Cooling Time 20 mins
Total Time 30 mins
Servings 20 cookies
These gluten-free no-bake cookies only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, they have a delicious chewy, fudgy texture!

Ingredients

  • 1/2 cup butter cut into tablespoon size pieces
  • 1/2 cup whole milk
  • 1 cup light brown sugar firmly packed
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2/3 cup creamy peanut butter
  • 1 1/2 teaspoon vanilla extract
  • 3 cups gluten-free quick oats

Instructions 

  • Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • In a medium-sized pot, combine the butter, milk, brown sugar, granulated sugar, cocoa powder and salt. Heat the mixture over low heat, stirring frequently until melted. (Don't bump up the heat yet because the mixture won't combine properly and the cookies may not set.)
  • Once everything is melted/combined, increase the heat to medium and, stirring constantly, bring to a boil. Boil the mixture for 1 minute. (I use a timer for this.)
  • Remove the pot from the heat and stir for a few more seconds. Add in the peanut butter and vanilla. Stir until the peanut butter is totally combined and melted. Stir in the oats.
  • Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
  • Allow the cookies to cool until set, about 20-30 minutes before serving. The cookies will firm up as they cool. Enjoy!

Notes

Dairy-Free? To make these cookies dairy-free, you can easily use vegan butter and non-dairy milk.
Boiling for 1 minute is the most important part of making no-bake cookies!
  • If you don’t boil for one minute, your cookies may not set up properly. Then you’ll have gooey peanut butter/chocolate puddles instead of no-bake cookies.
  • If you boil for too long, the cookies may end up dry and crumbly. I highly recommend using a kitchen timer!
Storage/Freezing
  • To Store: Store the cookies at room temperature or in the refrigerator in an airtight container for up to 1 week. These cookies last longer than many other gluten-free cookies which makes them a great make-ahead option!
  • To Freeze: Place the cookies on a large baking sheet and place the cookies in the freezer until frozen (1-2 hours). Once frozen, transfer the cookies to an airtight container or a Ziplock bag and freeze for up to 2 months. To thaw, just place cookies in a single layer at room temperature until thawed and ready to eat.
How to Make No-Bake Cookies

Nutrition

Calories: 179kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 97mg | Fiber: 1g | Sugar: 22g | Vitamin A: 152IU | Calcium: 23mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    These are the tastiest no-bake cookies I’ve ever made! Thanks for the recipe!
    I added a bit more vanilla than called for but that’s always a good thing 🙂

  2. My grandson has a peanut allergy. Does it work well with almond butter? Or is there another nut butter that would be better (besides peanut).

  3. 5 stars
    Oh my goodness these are so great! So easy and little hands loved to help. We made them dairy free by switching out the butter and milk… So easy!

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