Gluten Free No Bake Cookies

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Makes 4 dozen

Back to School has us feeling all nostalgic for all those fun and yummy treats we used to eat and make as kids. We’ve already waxed poetic about Ranch Dressing, but what about the desserts?

One of the first things we remember ever “baking” ourselves were these No Bake Cookies. They’re super simple, great for a hot Summer or early Fall day, and the best part is that they make us feel like kids again.

Plus, they’re great for allergies! You can make them with gluten free oats, and trade in nut or non-nut butters accordingly for a nut-free version. We’re thinking that’s lunchbox approved!


*Be sure to check out our Back to School Essentials and Fun Lunchbox Ideas for more inspiration.

**Gluten-free? Check out these delicious gluten-free recipes: Eggplant Polenta Bake, Nooch Crackers, General Tso’s Chickpeas, and Rosewater Pistachio Cake.


2 cups organic sugar

1/2 cup non-dairy milk

1/2 cup vegan margarine

1/4 cup cocoa powder

3 cups Bob’s Red Mill Gluten Free Oats

1 cup peanut butter (or your favorite nut butter)

1 Tbsp pure vanilla extract

1 tsp kosher salt


Line several baking sheets with parchment paper.


In a medium saucepan, combine non-dairy milk, organic sugar, vegan margarine, and cocoa powder.

Stir over medium heat to combine then let boil for 1 minute.

Remove the pan from the heat and add the peanut butter, pure vanilla extract, and kosher salt.

Stir to combine.

Add in the oats and stir to fully combine and coat all the oats.

Using a spoon, drop small scoops on the parchment-lined baking sheets.

Place the baking sheets in the refrigerator to allow the cookies to cool and harden.

Notes + Serving Tips

Store for up to 3 days in the refrigerator.

Pack in a lunchbox with a small ice pack for best results.