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

Gluten-Free No Bake 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!
Course cookies, Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cooling Time 20 minutes
Total Time 30 minutes
Servings 20 cookies

Ingredients

  • ½ cup butter cut into tablespoon size pieces
  • ½ cup whole milk
  • 1 cup light brown sugar firmly packed
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • cup creamy peanut butter
  • 1 ½ 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