Description
Delicious and easy Gluten Free No-Bake Cookies that come together in just 20 minutes. Made with quick-cooking oats, creamy peanut butter, and rich cocoa, these cookies require no oven and are perfect for a quick treat. They can be drizzled with melted chocolate and sprinkled with extra oats for added texture and flavor.
Ingredients
Dry Ingredients
- 3 cups quick-cooking oats
- ½ tsp salt
- ¼ cup dark cocoa powder
- 2 cups sugar
Wet Ingredients
- ½ cup coconut oil or unsalted butter
- ½ cup milk
- 1 ¼ cups thick and creamy peanut butter
- 1 tbsp vanilla extract
Optional Toppings
- Additional oats to sprinkle on top
- Melted chocolate to drizzle on top
Instructions
- Prepare Baking Surface: Line a large baking sheet with parchment paper or wax paper to prevent sticking and allow the cookies to set properly.
- Mix Dry Ingredients: In a large bowl, whisk together the quick-cooking oats and salt. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large saucepan over medium-low heat, whisk together the coconut oil (or unsalted butter), dark cocoa powder, milk, peanut butter, and sugar. Constantly whisk the mixture as you bring it to a boil. Continue whisking vigorously for 3-5 minutes until the mixture becomes creamy and thickened.
- Add Vanilla and Remove from Heat: Stir in the vanilla extract thoroughly, then remove the saucepan from the heat source.
- Combine Mixtures: Add the oats and salt mixture into the saucepan with the hot liquid mixture. Using a rubber spatula, fold and mix everything together until well combined.
- Form Cookies – Method 1: While the dough is still hot, use a 1½ tablespoon ice cream scoop to drop portions onto the prepared baking sheet. Gently shape each portion into a cookie form. Optionally sprinkle with extra oats and drizzle melted chocolate on top.
- Form Cookies – Method 2: Alternatively, let the dough sit in the saucepan at room temperature for 5-7 minutes until it thickens slightly. Then scoop out 1½ tablespoon portions, roll them into balls (dough will be warm but not hot), place on the parchment paper, and gently press tops to form cookie shapes. Optionally sprinkle with extra oats and drizzle melted chocolate on top.
Notes
- You can substitute coconut oil with unsalted butter depending on preference.
- Use quick-cooking oats for best texture and consistency; old-fashioned oats may alter the cookie texture.
- Ensure you whisk constantly when boiling the wet ingredients to avoid burning and achieve a smooth consistency.
- The dough can be shaped immediately when hot or chilled briefly to help shape cookies easier.
- Optional toppings like extra oats and melted chocolate add extra texture and flavor but are not mandatory.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
