These easy gluten-free no-bake cookies are drizzled with peanut butter for the perfect finish. Ready in 45 minutes, these no bake oatmeal cookies are a great breakfast, snack or dessert! Perfect for the summer months when it’s literally too hot to switch on the oven. Totally dairy-free and vegan too, but no one would care!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
- No-Bake Cookies For When It’s Too Hot to Bake
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free No Bake Cookies (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other No Bake Desserts to Make:
- Gluten-Free Cookies to Indulge In:
- Gluten-Free No-Bake Cookies (Vegan)
No-Bake Cookies For When It’s Too Hot to Bake
We’re in the height of summer and it is literally too hot to switch on the oven or to be anywhere that’s not air-conditioned. I mean, last summer was really warm, but this summer it seems to be getting hotter..
Unless of course, you’re at the beach somewhere in Sicily, Italy (which we are, so YAY!).
And when you want a cookie to snack on during these HOT summer days, these easy no-bake cookies come in really handy!
Why This Recipe Works:
- Simple Ingredients: All you need for these no-bake chocolate oatmeal cookies are 7 simple ingredients, all of which are easily accessible at the local grocery store (nothing fancy needed!).
- Easy to Make: Preparing these no bake peanut butter oatmeal cookies requires just 15 minutes of hands-on time, and then all you need to do is let the cookies chill until set! (Plus, no baking is required, which is great for the hot summer months)!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that these easy no-bake cookie recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without any worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free no-bake cookie recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You may also use coconut oil if you prefer (I prefer refined coconut oil as opposed to extra virgin coconut oil as the former is more neutral in flavor). Alternatively, you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
- Sugar: I used dark brown sugar, but you can also use cane sugar, light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Cocoa Powder: Make sure to use unsweetened cocoa powder as we are already adding sugar to this recipe.
- Unsweetened Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use any other non-dairy milk (such as cashew milk, rice milk, tigernut milk, soy milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Rolled Oats: Oats are the base of this recipe, so don’t swap them out for anything. I used rolled oats (also known as old-fashioned oats) but you may also use quick-cooking oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because oats are often processed in the same facilities that process wheat or other gluten-containing grains).
- Peanut Butter: I used natural peanut butter, but you can use whichever peanut butter you prefer. Alternatively, you may also use other nut butters (such as almond butter, cashew butter, hazelnut butter, sunflower seed butter etc).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla or don’t have it on hand, feel free to leave it out instead.
How to Make Gluten-Free No Bake Cookies (Step by Step):
1. Line Cookie Sheet
Line a large cookie sheet with parchment paper or wax paper and set aside.
2. Melt Butter with Sugar, Cocoa Powder and Milk
Add the dairy-free butter, brown sugar, cocoa powder, and almond milk to a medium pot over medium heat.
3. Bring to Boil then Remove From Heat
Stir well until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning. Remove the pan from the heat.
4. Add Peanut Butter, Vanilla and Salt
Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well.
5. Add Oats
Add the gluten-free oats 1 cup at a time.
(NOTE: You may not need all of the oats. You don’t want the mixture to be too runny, but you also don’t want it to be too dry.)
6. Scoop Cookie Dough Onto Sheet
Scoop the cookie batter onto the lined cookie sheet using a large spoon or cookie scoop (an ice cream scoop will work too).
7. Flatten Dough and Chill Cookies
Press the cookies down with the back of a spoon to create a circle and place the cookie sheet in the fridge for about 30-40 minutes for the cookies to fully set.
8. Drizzle with Peanut Butter
If you wish to use the peanut butter drizzle (optional but highly recommended), melt a spoonful of creamy peanut butter to a microwave-safe bowl and microwave for 20-40 seconds, then stir peanut butter until it is smooth and creamy.
Drizzle the peanut butter mixture and sprinkle a pinch of flaky sea salt on top of each cookie.
Dish by Dish Tips/Tricks:
- Oats: Oats are the base of this recipe, so don’t swap them out for anything. I used rolled oats (also known as old-fashioned oats) but you may also use quick-cooking oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because oats are often processed in the same facilities that process wheat or other gluten-containing grains). Note that some Celiacs may have the same reaction to oats as they do to gluten, so if you are Celiac take note.
Recipe FAQs:
If there are any leftovers, store these gluten free no-bake chocolate peanut butter cookies in a single layer on a parchment paper in an airtight container and keep in the refrigerator for up to 5 days. These cookies are best served cold.
Other No Bake Desserts to Make:
- No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- No-Bake Chocolate Pumpkin Truffles (Gluten-Free, Vegan)
- No-Bake Lemon Cheesecake (Gluten-Free, Vegan)
- No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
Gluten-Free Cookies to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free No-Bake Cookies (Vegan)
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These easy gluten-free no-bake cookies are drizzled with peanut butter for the perfect finish. Ready in 45 minutes, these no bake oatmeal cookies are a great breakfast, snack or dessert! Perfect for the summer months when it’s literally too hot to switch on the oven. Totally dairy-free and vegan too, but no one would care!
Ingredients
For the Gluten-Free No-Bake Cookies:
- 1/2 cup unsalted dairy-free butter
- 1 1/2 cups brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsweetened almond milk
- 3 1/2 cups gluten-free rolled oats
- 2/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- pinch of salt
For Optional Topping/Drizzle:
- 1 tablespoon creamy peanut butter, melted
- Pinch of flaky salt, for sprinkling
Instructions
- Line Cookie Sheet: Line a large cookie sheet with parchment paper or wax paper and set aside.
- Melt Butter with Sugar, Cocoa Powder, and Milk: Add the butter, brown sugar, cocoa powder, and almond milk to a medium pot over medium heat.
- Bring to Boil then Remove From Heat: Stir well until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning. Remove the pan from the heat.
- Add Peanut Butter, Vanilla and Salt: Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well.
- Add Oats: Add the gluten-free oats 1 cup at a time. (NOTE: You may not need all of the oats. You don’t want the mixture to be too runny, but you also don’t want it to be too dry.)
- Scoop Cookie Dough onto Sheet: Scoop the cookies onto the lined cookie sheet using a large spoon or cookie scoop (ice cream scoop will work too).
- Flatten Dough: Press the cookies down with the back of a spoon to create a circle and place the cookie sheet in the fridge for about 30-40 minutes for the cookies to fully set.
- Drizzle With Peanut Butter: If you wish to use the peanut butter drizzle (optional but highly recommended), melt a spoonful of creamy peanut butter to a microwave-safe bowl and microwave for 20-40 seconds until it is smooth and creamy. Drizzle the peanut butter and sprinkle a pinch of flaky salt on top of each cookie.
Notes
Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You may also use coconut oil if you prefer (I prefer refined coconut oil as opposed to extra virgin coconut oil as the former is more neutral in flavor). Alternatively, you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
Sugar: I used dark brown sugar, but you can also use cane sugar, light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Cocoa Powder: Make sure to use unsweetened cocoa powder as we are already adding sugar to this recipe.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use any other non-dairy milk (such as cashew milk, rice milk, tigernut milk, soy milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Rolled Oats: Rolled oats are the base of this recipe, so don’t swap them out for anything. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities that process wheat or other gluten-containing grains).
Peanut Butter: I used creamy peanut butter, but you can use whichever peanut butter you prefer. Alternatively, you may also use other nut butters (such as almond butter, cashew butter, hazelnut butter, sunflower seed butter etc).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla or don’t have it on hand, feel free to leave it out instead.
Storing: If there are any leftovers, store these no-bake chocolate peanut butter cookies in a single layer on a parchment paper in an airtight container and keep in the refrigerator for up to 5 days. These cookies are best served cold.
- Prep Time: 10 mins
- Chilling Time: 30 min
- Cook Time: 5 mins
- Category: Cookies
- Method: No-Bake
- Cuisine: American
Grace Lim says
Good morning Felicia!
I really love these easy-to-make no-bake cookies for snacking anytime! A batch could be easily made and ready for enjoyment in less than an hour especially when I have friends over for some warm fellowship!
Thanks for sharing your recipe with us 🙂
I love you!
Mum
Felicia Lim says
Yes!! Glad you enjoy these cookies mummy! 🙂