These gluten-free no-bake cookies only take a few minutes to put together and are naturally vegan and dairy-free. They have a perfectly chewy texture, that’s almost caramel-like and even better than other no-bake cookie recipes I’ve tried!
I first posted this recipe 6 years ago, and I still regularly make them when I need a quick and easy treat. Everybody always asks for the recipe!
I don’t know why people call these no-bake cookies. They’re more candy-like or granola bar-ish to me. There’s lots of peanut butter (or almond butter) and maple goodness, though, so they definitely are dessert!
If you’re after granola bars, by the way, I’ve got these amazing gluten-free granola bars, which are also vegan and maple-sweetened.
Ingredients
Nothing fancy here. Just normal stuff you almost definitely already have in your pantry!
- Coconut oil or butter – those are the only two types of fat that I’ve used and can recommend.
- Peanut butter or almond butter – if you want to use something else, read the section below!
- Vanilla extract – if you’re allergic to it and have to omit it, use the same amount of water.
- Oats – I used rolled, but quick oats also work. Instant oats and steel cut oat do not work.
- Mini chocolate chips, optional – I usually omit them because these cookies are really so delicious on their own, but chocolate + peanut butter is never a bad thing!
What type of fat to use
To keep them vegan and dairy-free, I used coconut oil, but you can also use unsalted butter. I’m assuming vegan butter would also work!
You can use refined coconut oil or unrefined coconut oil in these cookies. If you use unrefined, it adds a slight coconut taste, which is actually pretty nice and doesn’t take anything away from the peanut butter flavor.
If you don’t want to use peanut butter, check out my other versions of these no-bake cookies, which are all also gluten-free and vegan. And if you would like to make peanut butter, but you just don’t have any on hand, here’s How to Make Peanut Butter:
- No-bake Chocolate Oatmeal Cookies – they’re super chocolaty and have an amazing texture (as do my other no-bake cookies!)
- No-bake Almond Butter Cookies – cinnamon, maple and almonds make a great autumnal cookie.
- No-bake Lactation Cookies – these cookies are like today’s recipe but made with a few extra ingredients that are especially great for lactation.
I want to use X type of nut/seed butter!
You can certainly experiment, but the trick is boiling the mixture enough so that it thickens properly, allowing the cookies to hold up properly. If you don’t boil long enough, the mixture won’t become caramel-like and will just be a liquidy mess.
I’ve had this happen several times with sunflower seed butter. If you boil it a bit longer, it thickens up properly like the almond butter and peanut butter versions.
Key to success
These gluten-free no-bake cookies are super easy, but you have to follow the directions. If you make subs, they might not work.
If you don’t follow the instructions and just try to put them together without boiling for two minutes first… that won’t work, either. You’ll have a runny mess on your hands once you add the oats.
You must boil the mixture for 2 minutes or until it’s glossy, like you see above, and looks like caramel. Depending on your nut/seed butter, it may take a little more or less time.
If you halve the recipe, you’ll need less time (about 1 minute and 20 seconds). If you double it, you’ll need more time.
But don’t boil too long! If you do that, the mixture will separate. I’ve had that happen a few times when I got distracted and forgot a timer or left the stove (which you really shouldn’t do – you need to stir constantly!).
In that case, I just stir very vigorously for a minute or two until it comes back together. But it’s a pain. Definitely set a timer. :)
Aren’t no-bake cookies already gluten-free?
As long as you use gluten-free oats, then yes, they usually are! Read this article if you’re interested more -> Are Oats Gluten-free?
However, I needed a title for the post. To be honest, if I had just called them “no-bake peanut butter cookies,” nobody would have ever found this recipe while googling, because there’s no way I would find my way to the front of 36,000,000 search results (that’s the actual number!).
Other questions about these cookies?
- If using coconut oil, can you taste the coconut?
If you use unrefined coconut oil, it adds a little coconut taste, which is actually pretty nice and doesn’t take anything away from the peanut butter flavor. If you don’t want any coconut flavor, use refined coconut oil.
- Can I use something other than coconut oil and butter?
Those are the only two I’ve tried. I don’t think using canola or other liquid-at-room-temp oils would work.
- Can I use a different type of nut/seed butter?
Other than peanut butter and almond butter, all I’ve tried is sunflower seed butter. I find that the mixture is too runny with sunflower seed butter but if you boil it a bit longer, it thickens up like the peanut butter and almond butter versions.
Whatever you use should be natural nut/seed butter, meaning no added fat or sugar. It doesn’t work the same as the natural kind. - What can I use instead of maple syrup?
I’d love to say that you can use any liquid sweetener, but I haven’t had a good experience with honey in my no-bake cookies. I don’t use agave syrup but that might work.
I’ve tried these several times with honey and the texture comes out totally different, and not in a good way. The cookies also taste overwhelmingly of honey. - Can I use something other than oats?
I haven’t found a good sub for them in no-bake recipes like this. Some people have said quinoa flakes, but I personally can’t stand the taste. I’m also not sure how chewy they would be in a no-bake recipe since they’re not cooked at all.
I’ve tried to make these paleo by using shredded coconut but the final result was extremely greasy. I do not recommend that!
That’s it! I hope you’ll enjoy the cookies. If you make them or any of my recipes, I’d love to see 📸 pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them.
Resources if you’re new to gluten-free/vegan eating!
- Are Chocolate Chips Gluten-free?
- Is Maple Syrup Gluten-free?
- Is Peanut Butter Gluten-free?
- Is Vanilla Extract Gluten-free?
- Are Chocolate Chips Vegan?
- Is Maple Syrup Vegan?
- Is Peanut Butter Vegan?
- Is Vanilla Extract Vegan?
Gluten-free No-bake Cookies (vegan, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 10 cookies
Ingredients
- 3 1/2 tablespoons (49 grams) coconut oil1 or unsalted butter for a non-vegan version
- 1/2 cup (128 grams) salted natural peanut butter (the kind with just nuts and salt) or almond butter
- 1/2 cup (120 milliliters) maple syrup - I do not recommend honey2
- 1/8 teaspoon salt if your peanut/almond butter is unsalted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (138 grams) rolled oats (make sure to use gluten-free oats)
- about 1/4 cup (43 grams) mini chocolate chips (use dairy-free / vegan chocolate chips, if necessary)
Directions
- In a medium pot, melt the coconut oil over low heat.
- Add the peanut butter, maple syrup, and salt, if using, and stir until well combined.
- Turn the heat up to medium, and while stirring constantly, bring the mixture to a boil.
- Boil for 2 minutes, stirring constantly. The mixture should become glossy and caramel-like. Don't boil it longer or it may separate.
- Remove from the heat and stir in the vanilla and oats until well combined.
- Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper.
- Let the cookies cool until almost room temperature. Place the chocolate chips in a small bowl and roll the tops of the cookies in the chocolate chips. You can also stir the chocolate chips into the almost cooled mixture if you don't mind them melting and partially combining with the peanut butter mixture.
- Refrigerate in an airtight container for up to 1 week. They can be kept at room temperature but they don't hold up as well and are a bit soft.
Notes
- I've made these with refined and unrefined coconut oil and they taste almost the same, with the unrefined version having just a slight coconut taste.
- I've tried these several times with honey and the texture comes out totally different, and not in a good way. The cookies also taste overwhelmingly of honey.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
73 comments on “Gluten-free No-bake Cookies (the best texture, so easy!)” — Add one!
1 comment is awaiting moderation!
Loved these! I was a little low on maple syrup so i made mine with a mix of maple sugar and white sugar and they were still fantastic. So much better than the traditional no bake cookie. Thank you!! :)
I bet these are even better with maple sugar! Yum. I’m so happy that you enjoyed them! Thanks for sharing your sub and your feedback. :)
What are your thoughts on using cashew butter in place of the peanut butter? And if so, how much?
So far I’ve tried peanut butter, pecan butter and almond butter and they all work so I’m guessing cashew butter would (though I’m not positive). All nut butters have a different fat content so I guess it’s possible it may not work, but I’m hopeful here. :)
I’m happily surprised with these cookies and so is my husband. I have kept them in the fridge and they are a perfect sweet treat!
I’m happy you both enjoyed them! They’re a favorite of mine. :) Thanks for your feedback!
I have dietary issues, so I was pleased to see these cookies have very few ingredients and all are recognizable. They look so delicious. I’ve saved the recipe and hope to have the chance to try it soon. I think I’ll be one happy chocoholic!
I also like that they don’t have too many ingredients. I’m not one for fussy recipes. ;) I hope that you’ll enjoy the cookies and thanks for your comment!
These are a family favorite made them 4x since you posted. Just want to say your pictures are beautiful. Everything looks absolutely delicious. I have twenty of your recipes that I can’t wait to try. These are the must make immediately.
Thanks for sharing your blog is awesome :)
What a nice comment! Thanks so much, Damita. :) I’m so happy that your family enjoys the cookies and I hope that you’ll enjoy the other recipes just as much! Thanks again for your comment. It made my day. :)
How do you think these would work with sugar free maple syrup?
If it has the same consistency, it should be fine! I hope you’ll enjoy them. :)
Love the idea of this! Perfect for the summer months when you don’t want to turn the oven on!
Exactly! Sometimes turning on the oven just won’t work.
A great no bake is always a good thing in my book!
Same here! :)
It looks as though you got these just right, Erin! Even though maple syrup is expensive, the flavor is just too good to resist.
Totally agree! It’s so worth it for a recipe like this.
I am LOVING this recipe! I am drooling over these cookies!
That’s always a good sign. ;)
Great photos!!! I love the no bake part of this recipe….just in time for the scorching summer. :-)
Thank you! :)
We had a few days of hot weather and then it got cold again. Back to the 50s and 60’s, I’d be fine with it but it’s raining. A few of these cookies would cheer me up!
I like coolish weather but rain in the summer? Booo!
I can’t help staring at your photos Erin! These look absolutely delicious!
Thanks so much, Martha!
These look so soft and chewy. I can almost taste them just by looking at your photos!
They are indeed! And thanks, Renee. :)
Yes, these are awesome tasting. I don’t think I will ever again make the traditional no-bake chocolate peanut butter oatmeal cookies when these are awesome without all the dairy and sugar. My only sub was using maple flavored brown rice syrup and I did not use a full 1/2 cup and they were plenty sweet. Kind of like these are your coconut oat peanut butter chocolate bars from your cookbook/website…those are the BOMB!
Yay! I’m so happy that you enjoyed them! I also love how quick you were to make them. :) It’s good to know that brown rice syrup works in these. Thanks for letting me know and for your great feedback (as always!)
These look absolutely fantastic. About to make this right now.
I love it when people say that… and then actually do make them and come back and leave feedback! Thanks again. :)
In order to take melted chocolate chips they need to be right out of the oven so I don’t think they look greasy at all, just slightly wet. No bake recipes are always a challenge but I think you did fantastic!
Thanks, Brenda! For some reason, I thought no-bake recipes were supposed to be the easiest. Nope. Totally wrong with this one, at least!
Lucky you with the moderate temperatures. I like it that you’ve got oats in these cookies. I adore anything oats!
Same here! Except oatmeal. I hate that stuff. ;)
What if I wanted to use honey rather than maple syrup? Would it be the same amount?
I can’t really recommend that. I’ve tried these with honey and had issues. If you want to try anyway, I’d use the same amount because they need the same amount of liquid, but then I’m afraid they’d come out too sweet. I think maple syrup is definitely the way to go. :)
I definitely recommend trying them with maple syrup! Peanut butter + maple syrup are really incredible together. :) I’m happy you enjoyed them with honey! Thanks for your comment.
I am OBSESSED with this recipe. No bake cookies are my childhood favorite, and I think that you nailed this healthier recipe! I have a chocolate version on my site, but I’ve always been partial to their peanut butter counterparts! I will definitely give these a try!!
Thanks, Alexa! And ooh… I’ll have to check our your chocolate version. Or try a chocolate version of this recipe!