No Bake GF Oatmeal Cookies
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!
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.