No-Bake Chocolate Oatmeal Cookies

Old School No-Bake Cookies, Gluten Free

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

2 thoughts on “No-Bake Chocolate Oatmeal Cookies

  1. According to the Australian coeliac society there is contention as to whether oats contribute to damage in gluten free people. I usually love your posts but find this one misleading.
    Will you please consider adding a disclaimer to this effect please? People just beginning their gf journey need to understand that oats may not be safe to eat.

    1. Nadine – this is exactly why we call for Gluten Free Oats – those that have been certified GF and not grown or processed with contaminate grains. There is discussion about intolerance to avenin (the protein found in oats) just as there is to corn gluten – but those are for specific people, not all Celiac sufferers. I share information about that often. Thanks for bringing up the topic! KC

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