Gluten-Free No Bake Cookies

Gluten-Free No Bake Cookies

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.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Chilling Time 30

Total Time 40

Servings cookies

Calories 84kcal

Author Tessa

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.

Notes

*You can substitute full-fat coconut milk that has been chilled overnight for the coconut cream if needed.

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 it is warm.

Don't have quick-cooking oats? Put old-fashioned oats into a food processor or blender and pulse to break them into smaller pieces.

To store: Keep in an airtight container at room temperature for 3-4 days. They can be stored in the refrigerator for up to one week.

Nutrition