Gluten-Free No-Bake Cookies
If you like fresh cookies that come with peanut butter and chocolate, then these gluten-free vegan no-bake cookies recipe is for you! Simple to make with classic fudgy taste and chewy texture, they are the perfect dessert, no oven required!
Servings: 18
Calories: 227kcal
Ingredients
- 1/2 cup vegan butter
- 1 1/2 cups light brown sugar , packed
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond milk , I used unsweetened vanilla almond milk
- 3 1/2 cups old fashioned rolled oats , gluten-free
- 2/3 cup eamy peanut butter
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Add butter, brown sugar, cocoa powder, and almond milk to a pot over medium heat. Stir until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning. Remove the pan from the heat.
- Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well.
- Add the gluten-free oats 1 cup at a time. You may not need all of the oats. You don’t want the mixture to be too runny, but you also don’t want it to be too dry.
- Scoop the cookies onto the lined cookie sheet using a large spoon or cookie scooper.
- Press the cookies down with a spoon to create a rounded shape and place the cookie sheet in the fridge for about 30-40 minutes to fully set. If desired, drizzle with melted peanut butter and top with flakey sea salt.
Notes
Adding the topping is optional, but I recommend it. Add a spoonful of creamy peanut butter to a bowl and microwave for 20-40 seconds until it is smooth and creamy. Drizzle the peanut butter and a pinch of flaky salt on top of each cookie.
These cookies are best served cold.
Store these cookies in an airtight container in the refrigerator for up to one week or in the freezer for up to 2 months.
Nutrition
Calories: 227kcal