If you are craving dessert but don’t want to heat up your oven, this easy gluten free chocolate oat no bake cookie recipe is a great treat to make!
These no bake cookies with quick oats (Gluten Free!) are my go to summer cookie recipe!
Do you ever have a craving for peanut butter that won’t go away?
This affliction has been with me all day. It is time to go on a peanut butter eating spree. My kids made fun of me because I wasn’t being original. “Peanut butter on toast is gross,” they told me.
Why don’t you make something we can all eat?” they asked. I tried to explain that it was hot outside and that I didn’t want to run the oven….only to be met by blank stares. Teens don’t get it.
It was time to create the best no bake cookie recipe ever and prove them wrong.
I have seen drop oatmeal cookies that looked delicious, but I wanted my version to be healthy, especially if my kids were going to eat more than one of these in a sitting. I went to my favorite standby, almond meal.
You can’t tell it is in there with the melted chocolate and peanut butter, but it helps add more protein to the cookies to balance out the sugars and carbs.
How to make this chocolate no bake cookie recipe:
TIP: I used a mini muffin pan to make these cookies bite-sized for portion control. I often make my cookies really large because I can’t stop at eating just one. Using this little pan helps me behave :-).
More No Bake Dessert Recipes:
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Things You Need to Make This Recipe:
- Certified Gluten Free Quick Oats It is really important to make sure your oats are certified gluten free. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.
- A muffin tin to add the cookie dough into.
No Bake Chocolate Oat Cookies
Ingredients
- 1 cup crunchy unsalted peanut butter
- 1/3 cup honey
- 1/3 cup coconut oil
- 2 cups Bob's Red Mill Gluten Free Whole Grain Rolled Oats
- 1/2 almond flour
- 3/4 cup organic shredded coconut
- 3/4 cup chocolate chips
- 1 teaspoon vanilla
Instructions
- In a sauce pan, add peanut butter, honey, and coconut oil.
- Cook on low heat until melted. Add chocolate chips.
- Stir until mixed.
- Add vanilla.
- Add oats and almond meal.
- Mix together.
- Drop into a mini muffin tin, or onto a cookie sheet.
- Refrigerate until hardened.
- Refrigerate any extras in a container.
Nutrition Information:
Yield: 14Amount Per Serving:Calories: 200 Saturated Fat: 8g Cholesterol: 1mg Sodium: 93mg Carbohydrates: 19g Fiber: 3g Sugar: 14g Protein: 6g
**Don’t forget to keep the extra no bake cookies in the refrigerator!!
More Yummy No-Bake Desserts to Try!
-
- GF No-Bake Brownie Bites
-
- Thai Spice Popsicles
-
- Thin Mint Chocolate Truffles
-
- No-churn Caramel Chocolate Chip Ice Cream
-
- 3 Ingredient Pineapple Sorbet
-
- GF Raw Strawberry Tarts
-
- White Chocolate Mocha Mousse
-
- Vegan Seedy Coconut Bites
-
- Dark Chocolate Truffles
Dawn
October 29, 2017 at 9:39 amNo-bakes are one of my go-tos for holiday gatherings.
Sandi Gaertner
October 29, 2017 at 12:26 pmWe love them too. Sometimes it is just too hot to bake.
Misty
October 29, 2017 at 9:39 amI literally make these at least 2xs a year and it is all my dad wants for his birthday or christmas!
Sandi Gaertner
October 29, 2017 at 12:27 pmI am so glad he likes these cookies 🙂
Shirley @ gfe & All Gluten-Free Desserts
August 2, 2014 at 8:53 pmAn old favorite style of cookie for sure! Like you, Sandi, we really enjoy these cookies when made with coconut. it just adds that extra moisture and sweetness that is so good. 🙂 I’ve never heard of that almond flour. Must check that out. 😉
Thanks!
Shirley
Sandi Gaertner
August 2, 2014 at 9:27 pmOur Costco carries organic, gluten free almond flour by Honeyville. It really adds nice moisture, and protein to my baked goods.
Shirley @ gfe & All Gluten-Free Desserts
August 2, 2014 at 9:32 pmSandi, I love Honeyville brand and have been using it for years, but I’d never heard of the Anthony’s Almond Flour you linked to.
Shirley
Sandi Gaertner
August 2, 2014 at 9:38 pmI have used Anthony’s when I can’t get it from Costco. Anthony’s has a nice texture, much more fine than Trader Joe’s almond meal.
Shirley @ gfe & All Gluten-Free Desserts
August 2, 2014 at 9:47 pmThanks for the explanation, Sandi. Yes, almond flour is always much finer than almond meal, which makes sense really–“flour” vs “meal.” I really never use almond meal as I always want that very fine consistency.
Sandi Gaertner
August 2, 2014 at 9:52 pmI like to use Trader Joe’s almond meal in crust recipes and bars with fruit, like Monkey Bars. I am trying to find more to do with it because it is hard to beat the price. I wonder if I put it into my grinder if it would become a lot more fine and easy to work with….have you tried this Shirley?
Shirley @ gfe & All Gluten-Free Desserts
August 2, 2014 at 10:03 pmNo I haven’t tried that, Sandi. I don’t have a TJ’s here. One friend makes her almond flour (and other flours) using her spice grinder. (http://www.godairyfree.org/news/how-to-make-gluten-free-flours-in-3-minutes-or-less) I think that you could do for that sure, but I know that over processing almond flour can lead to almond butter. 😉 I’ve actually used that info to my advantage to create chocolate hazelnut butter before (yes, homemade Nutella). Good luck!
Sandi Gaertner
August 3, 2014 at 11:13 amWhat a great link. That is really handy. Thanks again Shirley 🙂
Shirley @ gfe & All Gluten-Free Desserts
August 3, 2014 at 11:29 amYou’re welcome, Sandi! My friend Alisa always does things the easy way. 🙂
Lori
July 30, 2014 at 6:54 pmwhat do you think of using dried coconut, raw is hard to find, or maybe I can get a fresh old coconut and shred my own, I can get them for about $2.00, and their not that hard to get the meat out.
Sandi Gaertner
July 30, 2014 at 7:03 pmI always use dry coconut in my baking. I love that you are ready to shred your own. Sounds like fun!
Lori
July 30, 2014 at 7:09 pmI did already to see if it made better coconut milk, but I’m going back to the dried for that, it seems the raw coconut separates to easily.
Jamie
July 30, 2014 at 6:45 amI really wish I could eat no-bake cookies because they look so delicious. I’m allergic to peanuts to any alternative to using peanut butter would be appreciated!
Sandi Gaertner
July 30, 2014 at 9:47 amHi Jamie, Try this recipe with Sun Butter. This is a sunflower seed peanut butter alternative.
Lori
July 30, 2014 at 6:49 pmor maybe almond I know whole foods had grind your own peanut or almond butter.
Raia
July 28, 2014 at 1:57 pmNo-bakes are my favorites! These look delicious Sandi! 🙂
Sandi Gaertner
July 28, 2014 at 2:10 pmThank you Raia!!