|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 17g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These popular gluten-free, no-bake cookies are made with a few simple ingredients, including oats and chocolate chips along with optional peanut butter for a nice bit of nuttiness. The cookies are quick and easy to prepare and come together in just a couple of minutes on the stovetop. These treats are perfect for that chocolate craving, and they're especially nice in the summer when you don't want to use the oven. Plus, they're also egg free.
Chocolaty, chewy, and sweet, these cookies are hard to resist. They're easy to customize, too, with variations including nuts, cereal, and dried fruit. Take them to your next summer gathering, school bake sale, or potluck. The recipe is easily doubled for a party or large gathering and will become your go-to recipe for quick no-bake cookies.
3 cups rolled oats, or quick-cooking oats, labeled gluten free
1 cup semisweet chocolate chips
1/4 to 1/2 cup peanut butter, optional
1 teaspoon vanilla extract
2 cups granulated sugar, or part brown sugar
4 ounces (8 tablespoons) unsalted butter
1/2 cup evaporated milk, or regular milk
Steps to Make It
Gather the ingredients.
In a large mixing bowl, combine the oats, chocolate chips, peanut butter (if using), and vanilla; stir to blend the ingredients. Set aside.
In a saucepan, combine the sugar with the butter and milk. Place the pan over medium-high heat and stir to melt the sugar and butter. Bring to a full rolling boil and boil the mixture for exactly 1 full minute.
Immediately combine the hot butter and sugar mixture with the oatmeal and chocolate chip mixture. Stir until the chocolate has melted and the mixture is well blended.
Working quickly, drop by spoonfuls or use a cookie scoop to portion onto waxed paper or parchment paper.
Allow to cool to room temperature and firm up before serving.
- Use another type of chip (like butterscotch or white chocolate) or carob-flavored chips instead of semisweet chocolate chips.
- Quick oats will produce no-bake cookies that are chewy but tender, while rolled oats will produce a chewier, heartier cookie.
- Use light or dark brown sugar in place of all or part of the granulated sugar.
- Add about 1/2 cup of chopped pecans, walnuts, or almonds to the oat mixture.
- Omit the chocolate chips and instead add 1/4 cup of unsweetened cocoa to the saucepan with the milk, butter, and sugar.
- Replace the oats with cornflakes, Grape Nuts, crispy rice cereal, or similar.
- Replace 1 cup of the oats with 1 cup of flaked coconut. Or roll the cookies in unsweetened shredded coconut.
- Add 1 cup of raisins or dried sweetened cranberries for an extra chewy texture.
How to Store and Freeze
- Store no-bake cookies in an airtight container at room temperature for up to five days. They can also be stored in the fridge for a week.
- You can also freeze no-bake cookies. Store in a zip-top freezer bag for up to a month and defrost before serving.
If you’re on a celiac or strictly gluten-free diet, be sure to check the package labeling and buy only certified gluten-free oats. Oats are often processed in the same facilities that process wheat and can contain trace amounts of gluten.
Why didn’t my no-bake cookies harden?
If these no-bake cookies haven't set up properly at room temperature, try sticking them in the fridge for at least 30 minutes. If they still aren't hard, then chances are you didn't boil the mixture long enough. It's important to fully boil the butter and sugar mixture for exactly one minute—any less, and the cookies won't set up or will be sticky. If it's boiled for too long, they will be crumbly.