Gluten-Free No Bake Cookies (Dairy-Free)
These quick and easy no-bake cookies are delicious with the combination of chocolate and peanut butter.
Ingredients
- 3 cups gluten-free quick oats (or 4 cups gluten-free old-fashioned oats)
- 2 cups sugar
- ½ cup dairy-free butter
- ½ cup almond or cashew milk
- ⅓ cup cocoa powder
- ½ cup peanut butter
- 2 teaspoons vanilla extract
Directions
- 1
If you don’t have quick oats, you can make them from old-fashioned oats by pulsing them in a food processor. You’ll need 3 cups of quick oats for this recipe, so put in 4 cups of old-fashioned rolled oats and pulse them 4-5 times to break them up.
- 2
It’s best to have all of your ingredients measured out before you start because each step goes pretty quickly. Also, you’ll want to have a large piece of parchment or waxed paper laid out on the counter, ready for the cookies to be placed on to cool.
- 3
Put sugar, cocoa, almond milk, and buttery spread in a medium to large-sized pan and bring to a boil, stirring frequently.
- 4
Boil for 1 minute, then remove from heat. Stir in the peanut butter and blend well.
- 5
Next, mix in the oatmeal and vanilla. Stir until it’s all combined.
- 6
Use a medium cookie scoop or two spoons to drop the cookie dough onto the parchment paper. Allow the cookies to rest and set.
- 7
Once they’re cool, they will be firm enough to pick up and enjoy.
- 8
Cookies can be stored in a sealed container at room temperature for 3-4 days or refrigerated for 5-6 days. They can also be frozen.