Gluten-Free No-Bake Cookies

Let’s make Gluten-Free No-Bake Cookies! These gluten-free chocolate peanut butter no-bake cookies have all the flavor you love, simply made gluten-free!

One of the first recipes I ever made by myself in elementary school was no-bake cookies. It’s kind of fun that allll these years later I get to share them on my baking blog!

They’re easy enough for a beginner (great for kids & newbie bakers!), don’t require turning on the oven (WIN, especially in warm weather), and are absolutely packed with chocolate peanut butter flavor. Plus, they require ZERO eggs or flour, so they’re great when your fridge is bare or you just need a simple, quick treat.

This easy gluten-free no-bake cookie recipe is based on the one I fell in love with as a kid. It’s got all the same delicious flavor & classic texture, simply made gluten-free!

Here’s what you need to make the BEST gluten-free no-bake cookies…

Simple Ingredients To Get Started

• Butter. First up is butter. This keeps the cookies from getting dry and is key for their delightful candy-like texture. (Salted or unsalted butter works here–though unsalted will let you control the saltiness a bit better)
• Sugar. It’s a lot–I know! But sugar is crucial for the structure of these cookies since we’re relying on a boiling technique and not using flour.
• Milk. You can make gluten-free no-bake cookies with dairy milk or dairy-free milk. Whichever your family likes! (See the FAQ for a tip about making these dairy-free)
• Unsweetened Cocoa Powder. I recommend regular unsweetened cocoa powder rather than dark or Dutch-processed cocoa powder. It’ll give you the classic flavor you’re looking for.
• Peanut Butter. My recipe uses more peanut butter than most (a trick I learned from my mom!), and I love what it does to the taste and texture. I like using natural peanut butter (with just peanuts or just peanuts and salt). You can use creamy peanut butter or chunky peanut butter for no-bake cookies, but crunchy is my favorite. I love that extra crunch of the peanuts!
• Vanilla Extract. Plenty of vanilla adds glorious flavor. Yum!
• Salt. I also add more salt than some recipes. I like to balance out the sweetness, but these won’t taste SALTY. Just balanced. If your peanut butter is salty and/or you’re using salted butter, feel free to use less than I do!
• Gluten-Free Oats. The key to making gluten-free no bake cookies is using certified gluten-free oats. You can use quick oats, rolled oats, or a mix. My favorite is using 1/2 quick oats and 1/2 rolled oats.

How To Make Gluten-Free No-Bake Cookies, Step By Step

As always, you can find the full recipe including ingredient amounts, step-by-step instructions, recipe notes and more in the recipe card below!

1. 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.
2. Melt. In a large saucepan, combine butter, sugar, cocoa powder, and milk. Gently melt over medium-low heat until smooth.
3. 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.)
4. 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.
5. Scoop & Set. Use a 2 tablespoon cookie scoop (medium cookie scoop) to spoon cookies onto the prepared baking sheet. (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.)
6. Store. Transfer cooled, set cookies to an airtight container and store at room temperature or in the refrigerator 3-4 days.

FAQ + Tips And Tricks For The Best Gluten-Free No-Bake Cookies:

Do No Bake Cookies Contain Gluten? Are No-Bake Cookies Gluten-Free? No-Bake cookies are ONLY gluten-free if you use certified gluten-free oats. We like Bob’s Red Mill, One Degree, Trader Joe’s, and Thrive Market brands, but there are lots of options these days!

Why Did My No-Bake Cookies Not Set? This often happens when the chocolate mixture doesn’t boil long enough. Boiling evaporates some of the liquid, dissolves the sugar, and helps the cookies set properly later. You can’t re-boil them once you’ve added the peanut butter, oats, etc., but you can sometimes get your cookies to set if you pop them in the refrigerator for 15-20 minutes or so.

Why Are My No-Bake Cookies Dry? This happens when the cookies boil too long. Unfortunately, there’s nothing you can do to rescue them once the mixture is dry. Remember to set a timer for 30-60 seconds once the cookies come to a rolling boil. (Bubbles all across the surface)

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).

Can You Freeze No-Bake Cookies? Sure can! Just know they’ll dry out slightly in the freezer. Store in an airtight container or freezer bag 2-3 weeks.

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