When your sweet tooth comes calling, there’s nothing better than a batch of nostalgic Gluten Free No Bake Cookies that comes together in under 20 minutes. With a rich, chocolate-peanut butter flavor and a chewy texture, these cookies are as delicious as they are effortless.

No-bake cookies are one of my favorite desserts to make, especially because they’re so easy to make. Much like my no bake Christmas cookies, these treats come together in no time and with no oven. With only a handful of simple ingredients and foolproof steps, this recipe is perfect for when your sweet tooth comes calling.

What makes these cookies even better is that they’re naturally gluten-free, thanks to using rolled oats instead of flour. The combination of cocoa, peanut butter, and oats yields a chewy, fudgy texture that feels just as indulgent as a gluten free chocolate chip cookies. Pair them with red hots cookies or cherry chip cookies for a festive and flavorful spread that’s sure to impress.

Side view of a stack of chocolate peanut butter no bake gluten free cookies on a plate

Why these are the best no bake cookies

Perfect texture – These cookies are the perfect balance of chewy and fudgy thanks to the combination of rolled oats and peanut butter.
Foolproof instructions – No need for the oven or advanced baking skills, these cookies come together in no time. Perfect for beginner bakers.
Naturally gluten free – By using rolled oats instead of flour, these cookies are naturally gluten free, these cookies are an easy gluten free treat that doesn’t sacrifice on texture or flavor.

top down image of gluten free no bake cookies on a baking sheet lined with parchment paper

Ingredients you’ll need

Peanut butter – Creamy peanut butter works best.
Vanilla extract – Since these cookies are gluten free, make sure you use gluten free vanilla extract.
Butter
Sugar – Classic white sugar works best for this recipe
Cocoa powder – I like to use dark cocoa powder for a richer flavor, but classic cocoa powder will work as well.
Rolled Oats – Make sure you use certified gluten free rolled oats for a celiac-friendly recipe.
Milk – A splash of milk brings everything together.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly different. Old-fashioned oats will give the cookies a heartier and chewier texture, while quick oats give a smoother and more dense cookie. If you like the classic soft cookie, stick with quick oats.

ingredients in glass bowls for gluten free no bake cookies with a title above each ingredient

How to make gluten free no bake cookies

Prep: Line a baking sheet with parchment or wax paper and set it aside.

Cookie mixture: In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a boil, stirring occasionally to prevent burning. Once it starts boiling, cook for 1 minute without stirring.

step by step image of how to make gluten free no bake cookies with each step labeled with a number

PB and Vanilla: Remove from heat and stir in creamy peanut butter and vanilla extract until incorporated.

Add the oats: Mix in rolled oats until well coated.

Shape and cool: Using a cookie scoop or spoon, drop spoonfuls of the cookie mixture onto the baking sheet. Let the cookies cool for about 30 minutes, or until they’re set.

Why didn’t my cookies set properly?

If your cookies are too soft or don’t hold their shape, it’s probably because the mixture didn’t boil for long enough. Make sure to let the cocoa, sugar, butter, and milk mixture come to a full rolling boil for at least one minute. This makes sure that the cookies firm up as they cool.

top down and side view angle of chocolate peanut butter gluten free no bake cookies on a plate

What can I use instead of peanut butter?

If you have a peanut allergy don’t like peanuts, you can swap peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut free variation. Keep in mind, the flavor will change slightly depending on the substitute.

Storing and make ahead

Storing: Store the cookies in an airtight container or ziplock baggie at room temperature for up to 5 days. If you want to store them for longer, refrigerate for up to 2 weeks.

Make ahead: These cookies freeze really well, if you’re looking to serve them at a later date or just have a cookie on hand whenever you need one, freeze them in a ziplock baggie for up to 3 months.

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