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No Bake Gluten Free and Dairy Free Oatmeal Cookies

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no bake chocolate gluten free oatmeal cookies

These chewy and fudgy no bake oatmeal cookies are sure to be a family favorite!

These were my absolute favorite cookies of my childhood. My mom made these at least once a week, because our family loved them. Fast forward many years…. these are a family favorite with my 5 children. These are made gluten free and dairy free because my crew needs to be GF/DF and you would never know! They taste exactly the same as I remember.

These are easy to make nut free, just simply use sunflower seed butter and they will still be amazing!

no bake chocolate gluten free oatmeal cookies
no bake gluten free chocolate oatmeal cookies

No baking = less dishes to wash

If you remember eating these cookies, or are completely new to the no bake cookie world, you will love them! You don’t have to heat up the oven (or the house on a hot day) and the recipe only uses 1 pot, a spoon and a cookie scoop, that’s it! Yay, for less dishes to wash!

Ingredients needed:

  • white sugar
  • dairy free butter or coconut oil
  • unsweetened dairy free milk
  • cocoa powder (dutch processed or natural- both are delicious)
  • sea salt
  • vanilla extract
  • peanut butter (or sunflower seed butter or any nut butter)
  • gluten free quick oats (not rolled oats)

Let’s get started:

You’ll need a large stock pot, parchment paper and a cookie scoop.

  1. First lay out your parchment paper onto the counter or cookie sheets if you don’t have enough counter space. You will be dropping the cookies onto the parchment paper to cool and set.
  2. In a large stock pot, add the sugar, dairy free butter or coconut oil, milk, cocoa and salt.
  3. Stir to combine and cook on medium high heat, stirring frequently, until the mixture begins to boil.
  4. Now, bring to a full roiling boil, do not stir, let it boil for 2 minutes.

Full rolling boil for 2 minutes

  • Next, turn off the heat and add the peanut butter (or nut/seed butter) and vanilla extract. Stir until smooth.
  • Add the gluten free quick oats and stir until the oats are all covered in the chocolate mixture.
  • Using a cookie scoop, drop onto the parchment paper, placing about 2 inches apart.
  • Allow to cool and set. They will firm up as they cool.

Once they cool completely, they will come cleanly off of the parchment paper, usually within 2 hours, you can refrigerate them to speed up the process, enjoy!!

Storage:

Store these in an airtight container for 2-3 days at room temperature or up to 5 days in the refrigerator.

no bake chocolate gluten free oatmeal cookies

No Bake GF Oatmeal Cookies

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These no bake gluten free and dairy free oatmeal cookies are a throwback to my favorite cookies growing up. A delicious homemade chocolate cookie that is quick and easy to make! They are made in just 1 pot, so no extra dishes to wash!
Course GF Cookies and Bars
Keyword No Bake Gluten Free Oatmeal Cookies
Prep Time 10 minutes
Cook Time 2 minutes
Additional Time 30 minutes
Total Time 42 minutes
Servings 24 cookies
Author Hannah @ Gluten Free with Love

Ingredients

  • 1 3/4 cup white sugar
  • 1/2 cup Dairy free butter sticks or coconut oil
  • 1/2 cup unsweetened dairy free milk
  • 1/4 cup Cocoa powder Dutch processed or natural
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/2 cup peanut butter or any nut/sunflower seed butter
  • 3 cups Gluten Free Quick Oats

Instructions

  • First lay out parchment paper, about 18 inches long on your counter. You will be dropping the cookies onto the parchment paper to cool and set.
  • In a large stockpot, add the sugar, DF butter or coconut oil, milk, cocoa and salt.
  • Stir to combine and cook on medium heat until the mixture begins to boil.
  • Bring to a full rolling boil and boil for 2 minutes without stirring.
  • Turn off the heat and then add the peanut butter and vanilla and stir until smooth.
  • Add the gluten free oats and stir until the oats are coated in the chocolate mixture.
  • Using a cookie scoop or 2 spoons, drop onto the parchment paper.
  • Allow to cool and set. They will firm up as they cool.
  • Makes 24 cookies.
  • Once they are set, enjoy!!

Notes

  • Dairy substitutions: If you can have dairy, this recipe works with butter and dairy milk. If you are dairy free, I recommend either coconut oil or dairy free butter sticks. You can use any unsweetened dairy free milk for this recipe, vanilla or unflavored.
  • Can I use rolled oats? Gluten free quick oats are highly recommended for this recipe. Rolled oats will not work well, they are too big and coarse and will not "set" like the quick oats do.
  • Nut free option: you can use sunflower seed butter for these cookies with the same delicious results.
  • Dutch processed Cocoa or natural cocoa powder? I think both taste delicious. The Dutch processed cocoa gives them a richer flavor and a darker color. Both yield tasty cookies.

More gluten free and dairy free recipes:

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