Description
These gluten-free chocolate peanut butter no-bake cookies have all the flavor you love, simply made gluten-free!
Ingredients
Scale
- 1/2 cup (8 Tablespoons, 1 stick) Butter
- 1 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 3/4 cup peanut butter (creamy or crunchy!)
- 2 teaspoons vanilla
- 1/2 teaspoon salt (use a heaping 1/4 teaspoon if you’re using table salt)
- 3 cups gluten-free oats (I like 1 1/2 cups quick oats and 1 1/2 cups rolled oats)
Instructions
- Prep Your Pans & Set Out Your Ingredients. Start by lining 2 sheet pans with parchment paper or silicone baking mats. Make sure all your ingredients are close by, as you’ll need to work quickly.
- Melt. In a large saucepan, combine butter, sugar, cocoa powder, and milk. Gently melt over medium-low heat until smooth.
- Bring To A Boil For 30-60 Seconds. Once the chocolate mixture is smooth, increase the heat to medium heat and continue stirring until the mixture comes to a rolling boil. (This means bubbles all across the surface, not just a few bubbles here and there). Boil no more than ONE minute, then remove from the heat immediately. 30 seconds will give you softer, shinier cookies than 60 seconds. (Boiling too long will lead to dry no bake cookies.)
- Mix In The Rest Of The Ingredients. Set the pan aside off the heat and stir in the peanut butter until smooth. Add vanilla, salt, and then the oats, stirring to coat everything evenly in the chocolate peanut butter mixture.
- Scoop & Set. Use a 2 tablespoon cookie scoop (medium cookie scoop) to spoon cookies onto the prepared pans. (You’ll end up with about 24 cookies.) If desired, you can gently flatten the cookies out with the back of the cookie scoop. (I like mine taller.) Let the cookies cool at least 20-30 minutes to set. (You can speed this up in the refrigerator if needed.)
- Store. Transfer cooled, set cookies to an airtight container and store at room temperature or in the refrigerator 3-4 days.
Notes
*I always make my no-bake cookies with peanut butter, but you can experiment with another nut butter or seed butter, like almond butter, cashew butter, or sunflower seed butter to change things up!
Can You Make No-Bake Cookies Vegan? Yes! Our family doesn’t eat a ton of dairy (my husband is dairy-intolerant), so we’ve made them many times using almond milk and dairy-free vegan butter. If you’re making them dairy-free, I recommend reducing the butter to 4 tablespoons (instead of 8), and only using 1/3 cup of non-dairy milk (we use unsweetened almond milk).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
