Gluten Free No Bake Cookies Chocolate Peanut Butter and Oats
Indulge in the perfect combination of rich chocolate, creamy peanut butter, and hearty gluten-free oats with these easy Gluten-Free No-Bake Cookies! Ready in just 15 minutes, these no-bake treats are a lifesaver when you're craving something sweet but don't want to turn on the oven. Made with simple pantry staples like unsalted butter, unsweetened cocoa powder, and your choice of milk, these cookies are naturally gluten-free and packed with a satisfying chew. A quick boil transforms the chocolate-peanut butter mixture into a velvety coating that binds the oats into irresistibly fudgy bites. Perfect for busy weekdays or last-minute dessert needs, these cookies are not only effortless to prepare but also store beautifully, making them a convenient and delicious snack for up to two weeks. Whether you're gluten-free or just love a no-fuss recipe, these cookies are bound to become a household favorite!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1.5 cups Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Milk (dairy or non-dairy)
- 3 cups Gluten-free oats
- 0.75 cup Creamy peanut butter (natural or regular)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line two baking sheets with parchment paper or wax paper and set aside.
In a medium saucepan, combine the unsalted butter, granulated sugar, unsweetened cocoa powder, and milk over medium heat.
Stir the mixture frequently until the butter melts and everything is well combined.
Bring the mixture to a boil and let it boil for 1 minute, stirring constantly to prevent scorching.
Remove the saucepan from the heat and immediately add the peanut butter, vanilla extract, and salt. Stir until the peanut butter is fully melted and incorporated.
Add the gluten-free oats to the saucepan and stir until the oats are completely coated with the chocolate-peanut butter mixture.
Using a spoon or small cookie scoop, drop the mixture onto the prepared baking sheets, forming small mounds about 1 to 2 inches wide.
Allow the cookies to cool at room temperature for 30 to 45 minutes, or until they are fully set and firm.
Once set, transfer the cookies to an airtight container for storage. They will keep at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 544.9 g | 198% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 330.6 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 469 mg | 36% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3137 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
