A simple recipe for fudgy, chewy gluten free no bake cookies that are perfect every time. Only a handful of ingredients and a couple of easy steps until these no bake cookies are ready.

If you love gluten free cookies, you'll want to make these Gluten Free Chocolate Cookies next.

Gluten Free No Bake Cookies Recipe

Soft, chewy, and irresistible, you're going to love this gluten free no bake cookies recipe. Just be sure to use certified gluten free oats.

One of the many things that I love about this gluten free no-bake cookies recipe is that is ready it minutes. You can have the cookies on the tray cooling in under ten minutes.

You can also speed up the setting process by placing the cookie sheet in the refrigerator or freezer.

How long do Gluten Free No Bake Cookies Last?

The short answer is that they don't last long because they are super yummy. You can store them in the refrigerator for up to 7 days and in the freezer for up to 6 months.

Ingredients in Gluten Free No Bake Cookies

Salted Butter - The butter and sugar melt together with the cocoa giving that fudge like texture. If you use unsalted butter make sure to add ½ teaspoon of salt.

Granulated Sugar - We use granulated sugar but you can mix it up and add half granulated sugar and half brown sugar if you want more of a browned butter or caramel flavor.

Unsweetened Cocoa Powder - Hershey's unsweetened cocoa works well in this gluten free no bake cookies recipe but feel free to use a Dutch processed cocoa if you like.

Milk - You can use any milk you like or even heavy cream. For a dairy-free version we recommend almond milk.

Vanilla Extract - A touch of vanilla goes a long way. You can always leave it out but we love adding vanilla.

Creamy Peanut Butter - No stir works best, but you can use your favorite peanut butter in these no bake cookies. You can also use almond butter.

Gluten Free Oats - Always check labeling to ensure your oats are certified gluten free. Quick oats work best. If you have rolled oats give them a quick pulse in the food processor.

If you have any questions about the ingredients in these gluten free no bake cookies please leave it in the comment section below and I will get back to you.

How to make Gluten Free No Bake Cookies

I've included some step by step photos and a video but you'll need to scroll below to the printable recipe card for the ingredient quantities.

1. Add the butter, sugar, cocoa, and milk to a large pot and heat over medium heat until boiling.
2. Once it's at a boil, allow it to continue to boil for 1 minute.
3. Remove from the heat and immediately add in the vanilla, peanut butter, and gluten free oats.
4. Stir until combined.
5. Using a cookie scoop, scoop cookies onto a parchment lined baking sheet.
6. Allow to cool until set or place them in the fridge or freezer to speed up the setting process.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Dairy-Free and Vegan Option

These gluten free no bake cookies are egg-free. To make them dairy-free or vegan simply swap out the milk for almond milk and the butter for a dairy-free vegan butter like earth balance buttery spread.

These no bake cookies don't work with shortening.

ARE OATS GLUTEN FREE?

Oats are naturally gluten free but they can become contaminated during processing if they are processed in a facility that also processes wheat or other ingredients with gluten.

Our favorite oats are Ancient Harvest but you can use your favorite gluten free oats. Just make sure they are quick oats.

ARE QUAKER OATS GLUTEN FREE

Quaker started offering a line of gluten free oats. Oats are naturally gluten-free but can be cross-contaminated with gluten-containing grains, such as barley, rye and wheat, during processing.

Check the label for the Quaker oats you are considering and make sure it's labeled gluten free and doesn't have a disclaimer about possible contamination during processing.

Tips for Making Gluten Free No Bake Cookies

These cookies are super simple to make and I've found that you don't need exact measurements, but you'll want to follow the cooking instructions exactly as directed.

Make sure you are using certified gluten free oats.

Line your baking sheets with parchment paper or you're cookies will stick to the pan.

Use certified gluten free quick oats.

Make sure you are using unsweetened cocoa.

Make sure when you bring the mixture to a rolling boil that you set a timer and only boil for 1 minute.

Use a 1 ½ tablespoon or 2 tablespoon scoop.

I like to flatted the cookie dough a little before it sets up, but you don't need to.

Did you make these Gluten Free No Bake Cookies? Please leave a comment below and let us know what you thought.

Continue to Content

Yield: 24

Gluten Free No Bake Cookies

Print

A simple recipe for fudgy, chewy gluten free no bake cookies that are perfect every time. Only a handful of ingredients and a couple of easy steps until these no bake cookies are ready.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 40 minutes

Ingredients

• ½ cup (113g) salted butter
• 1 ¾ cup (350g) granulated sugar (or use half granulated sugar and half brown sugar)
• ⅓ cup (32g) unsweetened cocoa
• ½ cup milk (regular or dairy-free)
• 1 teaspoon vanilla extract
• ½ cup (160g) creamy peanut butter (or almond butter)
• 3 cups certified gluten free quick oats

Instructions

1. Line 2-3 baking sheets with parchment paper; set aside.
2. Add the butter, sugar, cocoa, and milk to a large pot and heat over medium heat until boiling.
3. Once it's at a rolling boil, set a timer and continue to boil for 1 minute.
4. Remove from the heat and immediately add in the vanilla, peanut butter, and gluten free oats.
5. Stir until combined.
6. Using a cookie scoop, scoop cookies onto a parchment lined baking sheet.
7. Allow to cool for 30 minutes or until set or place them in the fridge or freezer to speed up the setting process.

Notes

Make sure you are using certified gluten free oats.

Line your baking sheets with parchment paper or you're cookies will stick to the pan.

Use certified gluten free quick oats.

Make sure you are using unsweetened cocoa.

Make sure when you bring the mixture to a rolling boil that you set a timer and only boil for 1 minute.

Use a 1 ½ tablespoon or 2 tablespoon scoop.

I like to flatted the cookie dough a little before it sets up, but you don't need to.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 39Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 28mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.