Gluten Free, Dairy Free, Soy Free
These chocolatey peanut butter cookies have chewy oats in a rich, fudgy coating that tastes so good you'd never know they are gluten and dairy free! Because they are cooked on the stove top instead of baked in the oven, they are a perfect go to treat for warm summer days!
Why I Love This Recipe
Dairy-Free No Bake Cookies are a simple, flavor loaded recipe. Best of all they are made with ingredients many dairy intolerant people likely have on hand: dairy free butter, sugar, dairy free milk, cacao powder (or cocoa powder) peanut butter, vanilla, and oats.
To be fair, cacao powder isn't in a typical American's pantry and you can substitute cocoa powder if you desire. I prefer using cacao because it has a slightly richer flavor with the added benefit of being calcium and antioxidant packed.
An easy dessert to make, these cookies come together in under 10 minutes! After they are scooped onto a cookie sheet you only need to wait for them to firm and they are ready to eat.
Cooking Tips
Making sure to use leveled and not heaping or overflowing 2 tablespoon scoops allows these Dairy-Free No Bake Cookies to set up properly. Heaping scoops can cause them to have overly soft centers.
Additionally, make sure to vigorously boil the mixture for the full minute. This also ensures the cookies set up properly.
Oats used in this recipe
Firstly, quick oats are the type of oats specifically needed in this recipe. They are thinner, cook more quickly and provide the right amount of chewiness. Old-fashioned oats (also known as rolled oats) are too thick and will make the cookies unpleasantly chewy. I have read that you can pulse old-fashioned oats in a food processor for a few seconds to break them down before using in no bake cookies but have not tried it myself.
Good dairy free butter
It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
The best peanut butter
I've never really been a peanut butter fan, however I absolutely love Peanut Butter & Co. products. Their The Bee's Knees peanut butter spread is what I used in this recipe. It's a honey peanut butter that is creamy, light and spreadable. Feel free to use whatever variety you have on hand. Honestly, because this dessert is already made with a healthy dose of sugar, a no sugar added variety would likely work as well. I do like no bake cookies extra rich, so I opted for this sweetened variety.
Sugar in this recipe
Finally, I personally prefer using coconut or maple sugar in my dessert recipes. It seems as if the folks in my household process these sugars better. We have less stomach aches and don't notice sugar crashes like when I cook with cane sugar. However, that's just my family's experience. You can use whatever sugar works best for you and your family 🙂.
Storage tips
Store this treat in an airtight container for 5 days at room temperature or up to 2 weeks in the refrigerator.
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📖 Recipe
Dairy Free No Bake Cookies {Gluten Free}
Equipment
- 1 medium pot
- 1 wooden or silicone spoon
- measuring cups and spoons
- 2 medium baking sheets
- parchment paper optional
- 1 medium cookie scoop 2 tablespoon size
Ingredients
- 1 stick dairy free butter* ½ cup
- 2 cups coconut sugar or your favorite sugar
- ½ cup dairy free milk I use sweeten almond milk
- ¼ cup cacao powder may sub cocoa powder if desired
- 1 pinch salt
- ⅔ cup peanut butter I use sweetened peanut butter
- 2 teaspoon vanilla
- 3½ cups quick cooking oats look for certified gluten free
Instructions
- Add dairy free butter, coconut sugar, dairy free milk, cacao powder, and salt to pot over MEDIUM-LOW heat. Stir frequently until melted, well combined, and smooth.
- Increase heat slightly, so it's closer to MEDIUM. Bring to a vigorous boil for 1 minute stirring often. Remove from heat.
- Add peanut butter, vanilla, and quick cooking oats. Stir continuously until peanut butter is melted and oats are evenly coated by the mixture.
- Using a 2 tablespoon cookie scoop, scoop the batter onto a parchment lined cookie sheet about 1½" apart gently flatting with you fingers or a spoon as you go. (Don't use heaping scoops of batter. Try to make sure the scoops are mostly level. I push the cookie scoop up the side of the pot to scrape off excess batter.)
- Allow the cookies time to set up and firm some. This takes about 2 hours at room temperature or 1 hour refrigerated. Enjoy!
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