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Classic No Bake Cookies (gluten-free, dairy-free, vegan option)

Jun 17, 2020 · 10 Comments

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Six classic no bake cookies on a wood tray

Classic No Bake Cookies filled with peanut butter, oats, and cocoa powder, for an ooey gooey dessert that’s the best Summer treat! This healthier recipe is gluten-free, easily dairy-free and vegan, and made with less sugar than the traditional no bake cookie recipe!

Have you ever cut back on sugar when you’ve baked before?

I know I do, quite often. That’s one of the main reasons why so many of my recipes are “healthier.” They’re just cut back down to a more simple recipe, with less sugar (and usually a few other easy and healthy tweaks!).

And I know I’ve received several comments from all of you that you cut back the sugar in my recipes sometimes even more!

In my gluten-free Chocolate Chip Cookie recipe you’ll find a little less sugar than other recipes, but you’ll still be left with soft and thick cookies that have rave reviews.

Don’t get me wrong, sugar is delicious, and I think it makes a lot of recipes better. But a little goes a long way in my book, especially for breakfast and snack recipes.

I’ve been wanting to share more no bake treats this Summer, and one of my absolute favorite childhood treats is the Classic No Bake Cookie. Filled with peanut butter and chocolate flavor, those cookies always hit the spot!

And I’ve shared my Peanut Butter Coconut No Bake Cookies and my Almond Joy No Bake Cookies. So, it was past time to share my Classic No Bake Cookies recipe too.

If you like chocolate and peanut butter, oats, easy desserts, not baking, and treats with less sugar, then these are the cookies for you! 🙂

four no bake cookies stacked on a plate with a close up view

A few important notes, first…

To keep these No Bake Cookies gluten-free, be sure to use certified gluten-free quick-cooking oats. If that’s unnecessary for you, then don’t worry about it.

You could use old-fashioned oats, but the cookies may not set as well (which is an easy fix, then just throw them in the fridge and they should harden right up!).

AND if you only have old-fashioned oats, you can go ahead and throw them in a blender or food processor and pulse them till they more closely resemble quick-cooking oats. After all, quick-cooking oats are just rolled oats that have been broken down more!

Next, let’s talk sugar some more. You can go ahead and use white sugar in this recipe, or coconut sugar if you prefer it. I haven’t tried this recipe yet with maple syrup or honey so I’m not sure how it would turn out.

You’ll need to use either coconut oil or a dairy-free butter alternative and almond milk to keep this recipe dairy-free and vegan.

But, if you do not need it to be dairy-free and/or vegan, then go ahead and use butter and your favorite milk in this recipe (I’d recommend 2%).

And, PEANUT BUTTER!

You’ll want to be sure to use a thick peanut butter, or you’ll be adding extra oil to the recipe and these cookies won’t be able to hold their shape as well. Which means you can use a more natural peanut butter if it’s a thicker peanut butter still.

I know some brands of natural peanut butter are thicker (like MaraNatha) and some are thinner and more oily (think Justin’s). I think both have their time and place! I like all peanut butter 🙂

Now, for the most important steps to making these cookies a sweet success.

First, be sure to boil the ingredients in your pot for one minute. Much longer than that and your cookies won’t have the same texture (think a littler harder), and less than that and your cookies won’t set!

So, set a timer for one minute exactly and use it.

Second, have your peanut butter measured out and ready to go, and your vanilla and teaspoon close by. This recipe has to go quickly or your wet ingredients will cool too much and won’t “cook” your oats enough for them to set.

So, if you pre-measure everything out, when you move your pot off the hot burner you can quickly add your peanut butter and vanilla and stir them quickly till the mixture is smooth. Then immediately add your oats and cocoa powder.

Those are the two most important steps to making sure these cookies turn out. And, if all else fails, and they don’t set for you somehow, just throw them in the fridge to harden! Not ideal, but still an easy fix.

Three no bake cookies on a plate

And hey, this recipe can easily be doubled in case you need to feed a crowd, or you just want to have plenty of leftovers 😉

If you love cookies, check out my gluten-free Peanut Butter Chocolate Chip Cookies, Funfetti Cookies, and Paleo Lemon Cookies.

5 from 2 votes
Cookies on a tray
Print
Classic No Bake Cookies (gluten-free, dairy-free, vegan option)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Servings: 12 cookies
Calories: 158 kcal
Ingredients
  • 1 1/2 cup quick-cooking oats (certified gluten-free)
  • 2 tbsp cocoa powder
  • 1/2 cup sugar (or coconut sugar)
  • 1/4 cup coconut oil (or butter)
  • 1/4 cup almond milk (or milk of choice)
  • 1/2 cup peanut butter (thick, not too oily)
  • 1 tsp vanilla
Instructions
  1. Prepare by lining a pan with parchment paper.

  2. In a small mixing bowl, add your oats and cocoa powder and mix them together. Prepare 1/2 cup of peanut butter in your measuring cup, and have your teaspoon and vanilla close by.

  3. In a medium sized pot, add your sugar, coconut oil, and almond milk on medium high heat. Bring the mixture to a boil and boil for 1 minute. Remove from heat and quickly add in your peanut butter and vanilla, and stir till smooth.

  4. Pour your oats into your pot and stir till well combined. Using a small cookie scoop, scoop your cookies onto your pan. This recipe makes 12 small cookies (or 9 large). If necessary, use a spatula to gently flatten our the tops of your cookies.

  5. Let cool for 30 minutes, then devour!

Recipe Notes

Stored in an airtight container in the fridge, these cookies last about a week.

no bake cookies stacked on a plate

All Recipes, Cookies, Desserts, Gluten-free & Dairy-free, Gluten-free & Vegan, No Bake Desserts, Summer Dessert

Reader Interactions

Comments

  1. Gail says

    November 3, 2022 at 11:18 pm

    Any suggestions for those of us that cannot tolerate even gluten free oats?..

    Reply
    • Chelsea Green says

      November 5, 2022 at 9:49 pm

      Hi Gail. You could try searching google for an almond flour no bake cookie (hopefully almond flour would work for you?). I don’t have anything like that on my site.

      Reply
  2. Natalie says

    September 14, 2021 at 8:07 pm

    I love no bake cookies, I feel like they are the cookie of my childhood, so when we found out that my son has a sever fairy allergy I was so bummed that I couldn’t continue this tradition! When I found this recipe and tried it I was so excited! They taste so similar! Thank you!!

    Reply
    • Chelsea Green says

      September 15, 2021 at 4:02 pm

      So great to hear, Natalie!! I agree, they are totally nostalgic for me too.

      Reply
  3. Patti says

    August 4, 2021 at 10:20 pm

    Can you make these with oat milk and if so do you need to make any adjustments to the recipe or cooking time? Thanks

    Reply
    • Chelsea Green says

      August 6, 2021 at 3:43 pm

      Hi Patti. I haven’t made these with oat milk, but I would assume that would work just fine. I wouldn’t think it would need any adjustments either. I hope it works well if you try it!

      Reply
  4. Diana Klingenberg says

    July 29, 2021 at 3:34 am

    Can these be made without peanut butter. We have peanut allergies

    Reply
    • Chelsea Green says

      July 29, 2021 at 4:02 pm

      Hi Diana. Yes, you could make them with almond butter instead if that works for your family! In fact, I have an Almond Joy No Bake Cookies recipe that’s made that way: https://www.milehighmitts.com/almond-joy-no-bake-cookies-gluten-free-refined-sugar-free-vegan/

      Reply
  5. johanna wood says

    December 2, 2020 at 1:48 am

    “last a week” haha yeah right! mine don’t even make it 24 hours! 😋

    Reply
    • Chelsea Green says

      December 2, 2020 at 2:39 am

      Haha! Love it!

      Reply

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Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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