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no bake oatmeal chocolate chip cookies
Milica

No-Bake Oatmeal Chocolate Chip Cookies - Gluten-Free

If you’re craving a sweet treat that’s vegan, gluten-free, and requires zero baking, you’re in for a delightful surprise.
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Course: Dessert
Ingredients Method

Ingredients
  

Base Ingredients
  • 1 1/2 cups gluten-free rolled oats quick oats work too, but rolled oats provide better texture
  • 1/2 cup natural peanut butter or almond butter for a milder flavor
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup or agave syrup
  • 1/4 cup unsweetened cocoa powder for a chocolatey richness
  • 1/2 tsp vanilla extract optional, but adds depth
  • 1/4 tsp sea salt balances the sweetness
Add-ins
  • 1/3 cup vegan chocolate chips mini or standard-sized chips work perfectly
  • 2 tbsp shredded coconut or chopped nuts optional but adds texture and flavor
Optional Icing Drizzle
  • 1/4 cup powdered sugar
  • 1–2 tsp plant-based milk like almond, soy, or oat milk
  • 1/4 tsp vanilla extract

Method
 

Prepare the Wet Mixture
  1. In a medium saucepan over low heat, combine the peanut butter, coconut oil, and maple syrup.
  2. Stir continuously until the mixture is smooth and fully combined. Remove from heat.
  3. Add the vanilla extract and stir well.
  4. Step 2: Combine the Dry Ingredients
  5. In a large mixing bowl, add the rolled oats, cocoa powder, sea salt, and shredded coconut (if using).
  6. Pour the wet mixture over the dry ingredients and stir until fully coated and combined.
  7. Step 3: Add the Chocolate Chips
  8. Allow the mixture to cool for a minute or two, then fold in the vegan chocolate chips.
  9. If you add them too soon, the chocolate chips may melt, so be patient.
  10. Line a baking sheet with parchment paper.
  11. Use a spoon or cookie scoop to drop spoonfuls of the mixture onto the parchment paper.
  12. Press each spoonful down slightly with the back of a spoon or your fingers to form cookie shapes.
  13. Place the baking sheet in the refrigerator for at least 30 minutes, allowing the cookies to firm up.
  14. If you’re in a hurry, you can place them in the freezer for 15–20 minutes.
  15. In a small bowl, whisk together the powdered sugar, vanilla extract, and plant-based milk until smooth.
  16. Use a spoon or fork to drizzle the icing over the cookies once they’re set and chilled. Return the cookies to the refrigerator for 10 minutes to let the icing harden.