These Gluten-Free No Bake Cookies are made with just 6 ingredients! Chewy oats, rich cocoa, nuts, coconut cream, and coconut sugar make for an easy dessert. Dairy-free, vegan, and refined sugar-free.
![No bake cookies on a small plate.](https://saltedplains.com/wp-content/uploads/2018/05/gluten-free-no-bake-cookies-5.jpg)
With just a handful of ingredients that you can find right in your pantry, these gluten-free no bake cookies will be met with rave reviews.
These chewy cookies taste like a brownie and will satisfy any sweet tooth. Plus, this vegan version is a great recipe for those needing to avoid dairy as well as gluten.
Jump to:
Why you'll love this recipe
- Simple ingredients
- Easy treat
- Great texture
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
![Ingredients to make no bake cookies in small bowls.](https://saltedplains.com/wp-content/uploads/2018/05/no-bake-cookie-ingredients.jpg)
Quick-cooking oats - Ensure the oats you are purchasing are certified gluten-free oats if you have Celiac disease or following a gluten-free diet.
Unsweetened cocoa powder - This pantry staple gives this recipe a rich chocolate flavor.
Coconut oil - If you don't want that hint of coconut, opt for refined coconut oil.
Coconut cream (coconut milk) - Store-bought coconut cream makes things easy. But you can also refrigerate a can of full-fat coconut milk overnight and use the hardened milk instead.
Coconut sugar - Similar to brown sugar, coconut sugar is unrefined with a lower glycemic index than regular sugar.
Vanilla extract - This small but mighty ingredient enhances the flavors in these chocolate oatmeal cookies and gives them a brownie-like taste.
Ingredient tip: Don't have quick-cooking oats? Put old-fashioned oats into a food processor or blender and pulse to break them into smaller pieces.
Step-by-step instructions
Before you start: Line a baking sheet with wax paper and get out all the ingredients. This goes quickly!
![Melted chocolate in a small saucepan.](https://saltedplains.com/wp-content/uploads/2018/05/melted-chocolate.jpg)
![Nuts and melted chocolate in a saucepan.](https://saltedplains.com/wp-content/uploads/2018/05/nuts-and-chocolate.jpg)
![No bake cookies on a baking sheet.](https://saltedplains.com/wp-content/uploads/2018/05/no-bake-cookies.jpg)
Step 1: Place coconut oil, coconut sugar, cocoa powder, coconut cream, and salt in a medium saucepan over medium heat. Bring to a boil and then remove from heat and stir in vanilla extract.
Step 2: Fold the gluten-free quick oats and nuts into the chocolate mixture. Stir until the wet ingredients have coated the oats and nuts.
Step 3: Working quickly, drop a tablespoon full of cookie batter onto the prepared cookie sheet. Transfer the cookie sheet to the refrigerator and chill for 30 minutes.
Helpful tips
- Using wax paper helps for cleaner removal of the cookies from the baking sheet. Parchment paper can be used as well, but the cookies will stick slightly.
- A cookie scoop is the easiest way to scoop the cookie dough. You can slightly flatten the mounds of dough if you wish or leave it as is before chilling.
- Once you add the oats and walnuts to the chocolate mixture, be ready to work quickly in scooping the dough mixture onto the baking sheet while warm.
![Chocolate cookies on a small plate.](https://saltedplains.com/wp-content/uploads/2018/05/gf-no-bake-cookies.jpg)
How to store
Store these no bake oatmeal cookies in an airtight container at room temperature for 3-4 days. They can be stored in the refrigerator for up to one week.
For additional cookie inspiration, check out this resource of fun gluten-free cookies!
More gluten-free cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
![No bake cookies on a small plate.](https://saltedplains.com/wp-content/uploads/2018/05/gluten-free-no-bake-cookies-5-360x360.jpg)
Gluten-Free No Bake Cookies
Ingredients
- 1 cup (88g) gluten-free quick oats
- ⅓ cup + 2 tablespoons (25g) walnuts, chopped or pecans or mix of both
- 4 tablespoons (53g) coconut oil
- ⅔ cup (125g) coconut sugar
- ¼ cup (25g) unsweetened cocoa powder
- ¼ cup + 2 tablespoons (67.5g) coconut cream* or chilled full-fat coconut milk
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Line a baking sheet with wax paper (or parchment paper).
- Place coconut oil, coconut sugar, cocoa powder, coconut cream, and salt in a medium saucepan over medium heat, stirring often. Bring to just a boil and then remove from heat and stir in vanilla extract.
- Fold the gluten-free quick oats and nuts into the chocolate mixture. Stir until the wet ingredients have coated the oats and nuts.
- Working quickly, use a cookie scoop or tablespoon to scoop cookie dough and drop onto the prepared cookie sheet. You can leave them as mounds or slightly flatten with a bottom of a glass or your palm. Transfer the cookie sheet to the refrigerator and chill for 30 minutes or until set.
Laura Wood
I left walnuts out, but so good and really easy.
Paulette
Hi there for your not cook cookies what can i use if i have nut allergies? What could i replace the walnuts with thanks
Tessa
Hi Paulette! The easiest thing to do would be to replace the walnuts with the same amount of oats. Or, I bet you could sub in more coconut or even chocolate chips! I hope that helps!
Jason
These look amazing! Thanks for the great recipe.
Traci | Vanilla And Bean
Love, love loooove your spin on these, Tessa! And that coconut creme... genius! I agree about toasting the oats. It's worth the effort for the nuttyness toasting brings out. What a fun gluten free cookie resource! Thank you for sharing and y'all have a fabulous long weekend! xo