These sweet no-bake gluten-free chocolate cookies come to the rescue when craving a sweet treat. You get yummy cookies without the hassle of firing up the oven on those hot summer days. These no-bake cookies will become your new favorite summer recipe.

The top view of chocolate oat cookies on wax paper.

I have seen lots of delicious gluten free drop oatmeal cookies, but I wanted my version to be a bit better, especially if my kids were going to eat more than one of these in a sitting. I went to my favorite standby, almond flour. Using almond flour is a great way to balance out sugars in desserts and add more texture!

You can’t tell that almond flour is in these cookies with melted chocolate and peanut butter. If you love oatmeal in recipes, you will also want to try my popular gluten free banana oat muffins recipe!

I hope you love these gluten free no-bake cookies without cocoa powder as much as we do!

Allergen Information:

These gluten-free, no-bake cookies are gluten-free, egg-free, and soy-free.

  • Make them dairy-free by using dairy-free chocolate chips. I like Enjoy Life brand dairy-free chips.
  • Make them refined sugar-free by using sugar-free chocolate chips. Lily’s makes good sugar-free chocolate chips.
  • Make these cookies vegan by swapping maple syrup for honey and using a dairy-free chocolate chip.
  • To make this nut-free, omit the almond flour and add ¼ cup of additional rolled oats. Use Sunbutter instead of peanut butter.

Why Gluten Free Oats?

  • Oats are naturally gluten-free but often grown and stored near wheat, and cross-contamination is very high.
  • According to Gluten Free Watchdog, which tests gluten-free foods, those labeled gluten-free but not certified are testing over 20 ppm.
  • You can use them in so many recipes, from savory to sweet.
  • Of important note, there are no gluten free oats in Australia. Several readers have said they do not have a certification program, so no oats are safe if you live there.

These flourless oatmeal cookies (Gluten Free!) are my go-to summer cookie recipe! If you want more recipes to make when it is hot, you will love these gluten free summer recipe ideas.

Holding a cookie and the cookie has a bite taken out.

Ingredient Notes:

  • Crunchy Peanut Butter – You can also use creamy peanut butter to make these gluten free, no-bake cookies. If you use natural peanut butter. If there is oil on top of the jar, mix it well before using it in the recipe.
  • Honey – There is no need to use expensive artisanal honey. Plain cheap wildflower honey is fine.
  • Coconut Oil – Be sure to melt your oil. You can use other types of oil if you prefer, but coconut oil will work best because it is solid at room temperature.
  • Gluten Free Whole Rolled Oats – As mentioned above, ensure the oats are certified gluten-free. I use regular rolled oats. Do not use quick oats or thick cuts.
  • Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookies grainy. See the FAQ section below for nut-free options.
  • Organic Shredded Coconut – Look for unsweetened shredded coconut.
  • Chocolate Chips – Use milk, bittersweet, or dark chocolate chips.

Hands down, these are the best gluten-free no-bake cookies.

Tips For Sucess:

  • I recommend letting the cookie batter sit for 15 minutes so the oats can soften slightly. It also helps the chocolate flavor penetrate the oats.
  • Cool the cookies with a piece of plastic wrap placed loosely over the tray. This will prevent the cookies from drying out in the refrigerator.

For more tips, read my Gluten Free Cookie Troubleshooting Guide.

Fun Mix-In Ideas:

You can add all sorts of fun mix-ins to these simple no-bake oat cookies, depending on if you want to keep them healthier or make them more like a dessert. Try some of these fun ideas:

  • M&Ms
  • Chocolate chips
  • Caramel chips
  • Chopped nuts (pecans, peanuts, walnuts)
  • Chia seeds

How To Make Gluten Free No Bake Cookies:

The oat cookie dry ingredients in a bowl.

Step 1: Add all the dry ingredients to a large mixing bowl and whisk to blend.

The melted coconut oil and chocolate wet ingredients in a glass measuring cup.

Step 2: In a microwave-safe container, add your peanut butter, chocolate chips, coconut oil, and honey. Microwave for 35 seconds and mix. Microwave at 20-second intervals, stirring after each until the ingredients are all melted.

I love using unrefined coconut oil for a little coconut flavor. Still, if you are worried using coconut oil will give these cookies a strong coconut flavor, I recommend using refined coconut flavor to avoid this.

🔑 Sandi says: This mixture will be hot, so use caution in handling this mix.

The oat cookie batter ready to scoop into cookies.

Step 3: Mix the chocolate mixture with the dry ingredients. Mix it into the cookie batter. Allow the batter to sit for 10 minutes so the oats can soften and everything absorbs together.

Using a cookie scoop to drop oat cookie onto a wax paper lined platter

Step 3: For best results, use a cookie scoop to drop the cookies onto the wax paper. Place in the refrigerator for 1 hour to firm up. Enjoy!

Another fun way to make these uniform in size is to use a mini muffin pan. I often make my cookies large because I can’t stop eating just one. Using this little pan helps me behave.

If you don’t have a muffin tin, you can easily use a plate with a piece of wax paper over the plate, as shown in the photos. You may also love these Gluten Free Haystack Cookies!

Recipe FAQ:

Can you bake these cookies?

This recipe is specifically designed not to be baked. There is no egg or anything to hold these together, so they would not hold up to baking.

Why didn’t the cookies set?

If your cookies aren’t setting, you need to refrigerate them longer. Also, use special care to measure your ingredients accurately.

Can you use other types of nut butter?

Yes, Mr. Fearless Dining prefers when I use cashew butter. Another favorite is using almond butter.

How do you store no-bake cookies?

Because these are made with melted ingredients, you must store them in the refrigerator. Place the chilled cookies in an airtight container. To prevent sticking, lay a piece of wax paper over each layer of cookies. The cookies will keep fresh for up to 5 days in the fridge.

Can you freeze these cookies?

Can you freeze no-bake cookies? These cookies also freeze well. Place them in a zip-style freezer bag. They should keep fresh for up to 4 months.

A wax paper lined tray full of no bake chocolate oat cookies.

More No-Bake Dessert Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

The top view of a tray full of chocolate oat cookies.

Gluten Free No Bake Cookies

Sandi Gaertner
Easy gluten free no-bake chocolate oat cookies. These cookies are a great way to make cookies without heating up the house in the summer.
5 from 7 votes
an egg free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 20 cookies
Calories 222 kcal

Ingredients
  

  • 1 cup peanut butter smooth or crunchy
  • cup honey
  • cup coconut oil
  • 2 cups gluten free rolled oats use certified gluten free oats
  • ½ cup almond flour
  • ¾ cup shredded coconut unsweetened
  • ¾ cup chocolate chips

Instructions
 

  • In a medium-sized saucepan, add the peanut butter, honey, and coconut oil.
  • Cook on low heat until melted. Stir frequently Add the chocolate chips.
  • Stir until mixed. The chocolate chips will melt quickly.
  • To make this in the microwave, add the chocolate, peanut butter, honey, and oil in a microwave-safe dish. Microwave 35 seconds, then stir. Repeat intervals of 20 seconds until the mixture is melted. Mix to combine.
  • Add the oats and almond meal.
  • Mix together.
  • Drop into a mini muffin tin, or use a cookie scoop to drop cookie dough onto a wax paper-lined cookie sheet.
  • Refrigerate the cookies for one hour until hardened.
  • Refrigerate any extras in a container. You can also freeze the cookies in a zip-style bag.

Notes

1. Make sure to use certified gluten free oats. I used Bob’s Red Mill Gluten Free Rolled Oats. 
2. To make these cookies nut-free, omit the almond flour and add ¼ cup of additional rolled oats. Use Sunbutter instead of peanut butter.
3. To make this recipe dairy-free, use a dairy-free chocolate chip like Enjoy Life brand.
4. Store in an airtight container in the refrigerator.
5. Feel free to add mixins like M&Ms, nuts, chocolate chips, etc.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 222kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 69mgPotassium: 116mgFiber: 2gSugar: 12gVitamin A: 15IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This recipe was updated from an old July 2014 post with more recipe details.

Save

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. Oats need time to cook but you don’t specify how long to simmer the mixture in the saucepan after the oats have been added. Please clarify, thank you.

  2. Love your recipes and No bake cookies.
    However, I don’t use a microwave.
    Is there a special way to make these on the stove?

    1. Hi Melanie, do you have a double boiler? If you don’t you can use two different sized pots. Place the larger one with water on the stove and set a smaller pan inside with the chocolate. This is a great way to heat the chocolate without it burning.

  3. An 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

    1. Our Costco carries organic, gluten free almond flour by Honeyville. It really adds nice moisture, and protein to my baked goods.

      1. Sandi, 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

      2. I 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.

      3. Thanks 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.

      4. I 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?

      5. No 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!

      6. You’re welcome, Sandi! My friend Alisa always does things the easy way. 🙂

  4. what 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.

    1. I always use dry coconut in my baking. I love that you are ready to shred your own. Sounds like fun!

      1. I 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.

  5. I 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!

    1. Hi Jamie, Try this recipe with Sun Butter. This is a sunflower seed peanut butter alternative.