Indulging in yummy treats is probably one of life’s greatest pleasures. However, sometimes certain dietary restrictions and food allergies can get in the way of enjoying all those decadent goodies. As a nutritionist, I am committed to creating recipes that are both healthy and delicious. So if you’re gluten-free, dairy-free or looking for some organic delights, then you’ve come to the right place!
In today’s recipe article, we’ll be exploring a delectable gluten-free no-bake chocolate oatmeal cookies recipe that is sure to satisfy your sweet tooth without causing any unnecessary guilt or discomfort which may come with regular cookies. Made with a blend of whole rolled oats, organic peanut butter, and unsweetened cocoa powder, these cookies will provide your body with the energy it needs while having minimal impact on your weight loss journey.
So dust off your apron and let’s get started shall we?
Why You’ll Love This Recipe
If you’re someone who loves cookies but avoids them due to gluten, dairy or other dietary restrictions, then this Gluten-Free No Bake Chocolate Oatmeal Cookies Recipe is perfect for you. Not only is it a healthier alternative to traditional cookies, but it’s also loaded with wholesome ingredients that will nourish your body without compromising on taste.
One of the best things about this recipe is that it’s incredibly easy to make. You don’t need an oven or any special equipment, and the preparation time is just 15 minutes. This means you can whip up a batch of these yummy cookies in no time, making them perfect for when you’re craving something sweet but don’t have much time or energy to spare.
Speaking of taste, these cookies are absolutely delicious. The combination of cocoa powder and carob powder gives them a rich chocolatey flavor that will satisfy even the most stubborn chocolate cravings. The peanut butter adds a creamy texture and a nutty flavor that perfectly complements the oats and cinnamon.
But what truly sets this recipe apart is its versatility. You can easily customize it to suit your preferences by adding different ingredients or making substitutions. For example, if you’re not a fan of peanut butter, you can replace it with almond butter or any other nut butter of your choice. You can also swap out the honey for maple syrup or agave nectar if you prefer.
Furthermore, not only are these cookies gluten-free and dairy-free, but they’re also vegan-friendly and low FODMAP. This means they’re suitable for people with various dietary restrictions, allowing you to share them with anyone without worrying about whether they can eat them or not.
Overall, if you’re looking for a healthy, delicious, and quick dessert option that satisfies your sweet tooth without compromising on nutrition or taste, then this Gluten-Free No Bake Chocolate Oatmeal Cookies Recipe is perfect for you. Give it a try and see for yourself why you’ll love this recipe!
To make these gluten-free no-bake chocolate oatmeal cookies, you will need the following ingredients:
- 2 cups rolled oats (use certified gluten-free oats for a gluten-free version)
- ½ cup coconut oil
- ⅓ cup creamy peanut butter (or use almond butter for a peanut-free version)
- ¼ cup honey or maple syrup
- ¼ cup unsweetened cocoa powder (+ 2 tablespoons for extra chocolatey flavor)
- ¼ cup ground flaxseed meal
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- ½ cup dairy-free milk (use almond milk, coconut milk, soy milk or any other plant-based milk)
- Optional: chopped nuts, chocolate chips, unsweetened coconut flakes or any other favorite cookie add-ins
All the ingredients are vegan and dairy-free, perfect for those with dietary restrictions. Additionally, feel free to customize your cookies by adding your favorite toppings or experimenting with different variations to suit your taste preferences.
The Recipe How-To
Now comes the fun part – making these delicious gluten-free, dairy-free, and no-bake chocolate oatmeal cookies! In just few simple steps, you can make a batch of these sweet treats to enjoy with your family and friends.
Step 1: Mix ingredients
Start by mixing 2 cups of rolled oats, 1/4 cup of flax seed meal, and 1/2 teaspoon of ground cinnamon in a large bowl until well combined.
Step 2: Heat ingredients
In a medium saucepan, combine 1/2 cup of coconut oil, 1/2 cup of creamy peanut butter, 1/2 cup of honey or maple syrup, and 1/4 cup of cocoa powder over medium heat. Stir constantly until fully combined and melted.
Step 3: Add Vanilla extract
Remove the saucepan from heat and stir in 1 teaspoon vanilla extract.
Step 4: Mix ingredients together
Pour the melted mixture over the dry oatmeal mixture and mix well to combine all the ingredients together.
Step 5: Chill Mixture
Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 30 minutes or until it gets firm enough to roll into balls.
Step 6: Roll into Balls
Once chilled, use a spoon or your hands to roll the mixture into balls that are about one inch in diameter. Place them on a lined baking sheet, leaving some space between each ball
Step 7: Chill again
Chill balls once more for about another 15-20 minutes so that they set properly.
And there you have it! Delectable Chocolate Oatmeal Cookies ready to be enjoyed with a fresh glass of milk or any hot beverage on this cozy night. You could also store them in an air-tight container for later use. These snacks are perfect to take on a picnic, to have in your lunchbox or even as a sweet dessert before bed.
Substitutions and Variations
There are several substitutions and variations that you can make in this gluten-free no bake chocolate oatmeal cookies recipe to suit your preferences or dietary requirements. Here are some ideas and tips:
– Flaxseed meal: If you don’t have flaxseed meal or don’t want to use it, you can replace it with chia seeds, hemp hearts or more oats. These ingredients add texture, fiber and nutrients to the cookies.
– Rolled oats: You can use other types of oats such as quick oats or steel-cut oats, but keep in mind that they may affect the texture and chewiness of the cookies. You can also use a gluten-free oat alternative such as quinoa flakes or buckwheat flakes.
– Peanut butter: If you have a peanut allergy or want to try other flavors, you can use other nut butters such as almond butter, cashew butter, sunflower seed butter or tahini. You can also use soy butter or coconut butter for a nut-free and dairy-free option.
– Coconut oil: You can substitute coconut oil with any neutral oil such as avocado oil, grapeseed oil or vegetable oil. You can also use melted unsalted butter or ghee for a richer flavor.
– Maple syrup/honey: If you don’t have maple syrup or honey, you can use agave nectar, brown rice syrup or molasses. Keep in mind that these sweeteners may have different viscosity and sweetness levels.
– Carob powder/cocoa powder: Although carob powder is a healthier and caffeine-free alternative to cocoa powder, you can still use cocoa powder if you prefer its taste and richness. You can also combine both powders for a twist of flavor.
– Cinnamon/vanilla extract: These spices add warmth and aroma to the cookies, but you can omit them if you prefer a plain chocolate flavor. You can also use other spices such as ginger, cardamom or nutmeg for a different taste.
– Chocolate chips/nuts/raisins: You can customize the cookies with your favorite add-ins such as dark chocolate chips, chopped nuts, dried fruits or shredded coconut. Keep in mind that these ingredients may affect the sweetness and texture of the cookies.
– Low FODMAP/Sugar-free/Dairy-free options: If you have GI issues or prefer a low sugar or dairy-free diet, you can use lactose-free milk, coconut milk or almond milk in place of regular milk. You can also use a low FODMAP sweetener
Serving and Pairing
Now that you’ve made these delicious gluten-free no-bake chocolate oatmeal cookies, it’s time to think about how to serve and pair them. These cookies are a perfect snack for any occasion, whether you’re looking for an after-school treat or wanting to satisfy a late-night chocolate craving.
When it comes to serving these cookies, there are a few options. You can pack them up into individual bags for an on-the-go snack, or serve them on a platter at your next party. Additionally, these cookies can be paired with a variety of other snacks and drinks to create the perfect flavor combination.
A glass of cold milk is the classic pairing for any cookie, but you can also try pairing these gluten-free no-bake chocolate oatmeal cookies with hot cocoa or coffee. The warm flavors of these drinks will complement the rich and chocolaty taste of the cookies perfectly.
For a healthier snack option, pair your cookies with fresh fruit or yogurt. The sweet-tartness of fruits like raspberries and strawberries will cut through the richness of the chocolate, while yogurt will add a creamy and tangy note.
If you’re looking for something more indulgent, try sandwiching two cookies together with creamy peanut butter in the middle for a twist on a classic PB&J. You could also use them as a base for ice cream sandwiches – simply add your favorite flavor of ice cream between two cookies and freeze until firm.
No matter how you choose to serve and pair these delicious gluten-free no-bake chocolate oatmeal cookies, they’re sure to be a hit with anyone who tries them. Enjoy!
Make-Ahead, Storing and Reheating
Once you have made these delicious gluten-free no bake chocolate oatmeal cookies, there is a good chance that you will want to make them again and again. However, it can be challenging to store them properly and ensure that they remain just as fresh when you consume them later.
Thankfully, with the right techniques and approach, you can store your cookies without worrying too much about them going stale or becoming dry. If you are planning on preparing these cookies for a party or special event, it’s helpful to make them ahead of time so that you aren’t stuck in the kitchen during the gathering.
To keep your cookies fresh, make sure to store them in an airtight container. They can be kept at room temperature for up to five days, but if you want them to last even longer, consider storing them in the refrigerator or freezer. When stored properly, gluten-free no bake chocolate oatmeal cookies should keep well for up to two weeks.
Reheating these cookies is not recommended since their texture may change, resulting in unpleasant chewiness. However, it’s easy to serve them at room temperature so they can be eaten directly from the storage container or platter. Keep in mind that the flavor improves even after a day’s worth of storage.
Following these simple tips can help ensure your gluten-free no bake chocolate oatmeal cookies retain their taste and texture until the end. That way, you can always have a supply of healthy food whenever you need it!
Tips for Perfect Results
Achieving the perfect texture and flavor in gluten-free baking can be a challenge. But fear not, with these tips, your gluten-free no bake chocolate oatmeal cookies will come out perfectly every time!
1. Use certified gluten-free oats: Ensure that all your dry ingredients, especially the oats, are marked as certified gluten-free. This will eliminate any chance of cross-contamination, ensuring that your cookies are truly gluten-free.
2. Adjust the sweetness: Depending on your taste preferences, you may want to adjust the amount of honey or maple syrup used. If you prefer a sweeter cookie, feel free to add an extra tablespoon or two.
3. Don’t overcook the mixture: Pay close attention while cooking the mixture of coconut oil, cocoa powder and honey/maple syrup. Overcooking can toughen the cookies and make them hard to chew.
4. Let the mixture cool before adding remaining ingredients: It is essential to let the mixture cool slightly before adding in the remaining ingredients (like peanut butter), otherwise they may melt and change the consistency of your batter.
5. Substitutions for peanut butter: If you have a peanut allergy or simply don’t like peanut butter, feel free to substitute it with almond or cashew butter instead.
6. Mix it up with add-ins: Add in some chocolate chips or chopped nuts for some extra crunch! You can also try adding raisins, chopped dried apricots or other dried fruit for a fruity twist!
By following these tips, you’ll be able to make perfect gluten-free no bake chocolate oatmeal cookies every time!
In conclusion, the Gluten-Free No Bake Chocolate Oatmeal Cookies Recipe is perfect for those who want a healthy and quick dessert option. These cookies are not only gluten-free, but also dairy-free and vegan, making them suitable for anyone with specific dietary requirements. By using natural ingredients like honey, coconut oil, and rolled oats, these cookies are packed with wholesome goodness that will satisfy your sweet tooth without leaving you feeling guilty.
Moreover, this recipe is easy to make and requires no baking whatsoever, making it the perfect choice for busy individuals who crave a quick yet delicious dessert option. And with the option to substitute or vary some of the ingredients as per your preference, you can create a unique flavour profile that leaves everyone licking their fingers.
So while there are many dessert options out there, the Gluten-Free No Bake Chocolate Oatmeal Cookies Recipe stands out due to its health benefits and ease of preparation. So why not give it a try today? I guarantee they will be an instant hit in your household and loved by all. Remember to use certified gluten-free oats to ensure they are completely safe for people with gluten allergies or sensitivities.
Don’t forget to check out other recipes such as “Butter Oatmeal Raisin Cookies,” “Kitchen Sink Cookies,” “Chocolate Chip Cookies,” and “Sugar-Free Peanut Butter Cookies.” With all of these great recipes at hand, you’ll never run out of dessert ideas again!
Gluten Free No Bake Chocolate Oatmeal Cookies Recipe
- 1/3 cup maple syrup
- 1/4 cup honey
- 1/4 cup coconut oil (melted, or another oil of your choosing)
- 5 tablespoons unsweetened cocoa or 5 tablespoons carob powder
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup gluten free rolled oats
- 1/2 cup flax seed meal
- In a saucepan over medium heat, combine the maple syrup, honey, oil, cocoa and cinnamon. Boil for 3 minutes, stirring constantly.
- Remove from heat and stir in the peanut butter and vanilla until melted.
- Mix in the remaining ingredients and drop by 2 tablespoonfuls onto waxed paper and chill to set, about 30 minutes, in the fridge. Keep extras in fridge, especially in warmer weather.
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