Try this recipe for Gluten Free No-Bake Chocolate Oatmeal Cookies on G-Free Foodie.
Remember those no-bake oatmeal cookies from your childhood? I do too. And I wanted them again, so I took a recipe from Squirrel Bakes, subtracted the gluten and the dairy, and it was like 1986 all over again – except I had to do the dishes. Good thing it’s just one saucepan, or I’d have probably complained like I did in grammar school.
1/2 cup butter or non-dairy margarine, or 1/3 cup coconut oil
2 cups granulated sugar
1/2 cup milk (use regular dairy, or vanilla/chocolate almond or coconut milk for best results)
1/4 cup good quality cocoa powder
1/2 cup peanut butter (chunky or smooth)
2 tsp GF vanilla extract
3 cups Gluten Free quick-cooking oats
Line a baking sheet or smooth surface with wax paper, set aside. Cut butter into small pieces and place in large saucepan with sugar, milk, and cocoa powder. Bring ingredients to a rolling boil while stirring continuously. Boil for one minute and remove from heat. Stir in peanut butter and vanilla till throughly blended. Add in quick oats and drop by teaspoon-full onto waxed paper. Let cool until hardened.
To make shaped cookies, spray cookie cutters with non-stick cooking spray and set on waxed paper. Drop cookie mixture into cookie cutter, ensure the mixture fills in all the gaps. Let cool until hardened and gently remove cookie cutter.
?If you are impatient or the cookies are too soft, chill in refrigerator until hardened.
Recipe Conversion of an original by Squirrel Bakes