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.
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.
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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.
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!
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.
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
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