Gluten-Free No-Bake Cookies {Dairy-Free & Vegan Option}
An easy recipe for gluten-free no-bake cookies. The classic peanut butter and chocolate no-bake cookies made gluten-free with dairy-free and vegan options.
- Prep time
- 10 min
- Cook time
- 21 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup butter (dairy-free use Smart Balance, vegan use your favorite vegan butter)
- 2 cups granulated sugar ()
- 1/2 cup milk (dairy-free and vegan use unsweetened almond or coconut milk)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup gluten-free creamy peanut butter (or your favorite nut or seed butter)
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups gluten-free quick-cooking oats
Instructions
- 1
Line two large baking sheets with parchment paper.
- 2
Add the butter, sugar, milk, and unsweetened cocoa powder to a large saucepan and heat over medium heat, stirring often until the butter is melted and all of the ingredients are well combined.
- 3
Bring the chocolate mixture to a rolling boil and allow to boil for 1 minute, occasionally stirring. (Set a timer because it is important to boil for exactly 1 minute.)
- 4
Remove the pan from the heat, and stir in the gluten-free peanut butter, pure vanilla extract, and ground cinnamon. Stir until the ingredients are fully combined.
- 5
Stir in the gluten-free quick oats and mix until all of the gluten-free oats coated with the chocolate peanut butter mixture.
- 6
Grease a cookie scoop with gluten-free cooking spray. Drop the cookie mixture onto the lined baking sheets. For larger cookies use two scoops. Flatten the top of the cookies with the back of the cookie scoop. (optional) I like a flat cookie, but if you like them domes leave them as scoops.
- 7
Allow the cookies to cool on the countertop for 20-30 minutes. Enjoy!
- 8
Store in an air-tight container at room temperature or refrigerate.