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–+ servings
Easy Gluten-Free No Bake Cookies

Irresistible Easy Gluten-Free No Bake Cookies for Everyone

Satisfy your sweet tooth with these Easy Gluten-Free No Bake Cookies made with peanut butter and chocolate, ready in just 15 minutes.
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Prep Time 15 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Granulated Sugar Ensure it is gluten-free for safety.
  • 1/2 cup Cocoa Powder Using unsweetened cocoa enhances the taste.
  • 1/2 cup Almond Milk Any non-dairy milk can serve as a substitute.
  • 1/4 cup Buttery Spread Opt for dairy-free brands.
  • 1/2 cup Peanut Butter Commercial peanut butter holds better.
  • 2 cups Quick Oats Old-fashioned oats can be blended for a quick oat alternative.
  • 1 teaspoon Vanilla Extract Choose pure vanilla for the best taste.
Optional Mix-ins
  • 1/2 cup Almonds or Nuts Toss in your favorites for a tasty twist.
  • 1/2 cup Shredded Coconut Incorporates a subtle sweetness and chewy texture.

Equipment

  • saucepan
  • Spoon
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Your Workspace: Measure out all ingredients and set up parchment paper on a flat surface.
  2. Boil the Mixture: In a saucepan, combine sugar, cocoa powder, almond milk, and buttery spread. Heat over medium until boiling for 1 minute.
  3. Mix in Peanut Butter: Remove from heat and stir in peanut butter until fully blended.
  4. Add Oats and Vanilla: Fold in quick oats and vanilla extract, stirring vigorously.
  5. Shape the Cookies: Drop spoonfuls onto parchment paper and leave them to firm up for 10-15 minutes.
  6. Cool and Store: Enjoy as is or store in a sealed container for up to 4 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 70mgPotassium: 100mgFiber: 2gSugar: 8gCalcium: 2mgIron: 6mg

Notes

Pre-measure ingredients for a quick process. Use certified gluten-free oats for safety, and let cookies cool properly for best texture.

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