I’ve got to tell you, gluten-free cookies are quite an amazing thing, especially when you’ve got an immense craving for chocolate and you know you shouldn’t go down to Bi-Lo and pick up a dozen chocolate chip cookies because that would be bad.
These cookies are truly amazing. Gluten-free means no wheat-belly guilt, chocolate obviously means heaven, and peanut butter means heaven times two. And they’re no-bake? Things just got ten times better!
Usually when you make cookies that have to bake in the oven, it takes FOREVER and they have a high-likelihood of burning and or being under-baked. Not with these cookies though!
My sister was the one to introduce a similar cookie to me—except she had a tendency to call them “Chocolate Sugar Bombs.” And the cookies she made were indeed sugar bombs. Of course, when she made them, we weren’t worried about how those cookies would be affecting our health.
These chocolate peanut butter oatmeal cookies are gluten-free! But only if you use gluten-free oats, which you can buy here (affiliate link). You can use either old-fashioned oats or quick oats, but I prefer the old-fashioned kind because of the different texture it gives it. I’ve made the recipe using both kinds and, I swear, everyone loved it!
I cannot believe how little effort it takes to make such a great dessert or snack. It takes only 5 minutes to prepare, and it only needs to sit in the freezer to firm up for a mere 25 minutes. So all you have to is start making them a half hour before you want to serve them.
Heck, you could even make them in the morning before ya have to take the kids to school and leave it in the freezer all the live long day! Dessert just got ten times easier…and tastier.
With only 7 simple ingredients, these cookies are sure to be a hit with the kids.
Here’s the recipe:
- ½ cup (1 stick) salted butter, sliced into pats
- 1½ cups unbleached pure cane sugar
- ½ cup organic milk
- 4 tablespoons cocoa powder
- ½ cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 3 cups gluten-free oats (old-fashioned or quick)
- In a medium saucepan, combine the butter, sugar, milk, and cocoa powder.
- Bring the mixture to a rolling boil and let it boil for about 1 minute. Remove from heat.
- Add the peanut butter and vanilla and stir until smooth, then stir in the oats.
- Drop by {very} rounded tablespoons onto wax paper-lined baking sheets.
- Place the pans into your freezer for 25 minutes or until you're ready to serve them.
Made this recipe this afternoon. It was a hit. Thanks for posting it.