When I was 5 years old, I had a playmate named Dee Dee whose mother let us help in making these awesome no-bake chocolate peanut butter oatmeal cookies from Heaven. I came home raving to my mom that I had tasted manna and there was no turning back! She simply MUST make these for me. Remember that this was before the internet existed and “googling” said recipe was not an option. My, are we ever spoiled today, or what? Bless my mom’s heart, she recreated the recipe as best as she could from my 5 year old recollections and her own knowledge of baking—or “no-baking” as the case may be. I think we still have that original recipe scribbled in pencil on an old post-it note in my mom’s orange and lime green floral recipe box.
Fast forward to the present day! Now I’m a mom to a 6 and 8 year old who are both gluten free and have yet to taste manna! I decided to take this popular cookie favorite and gluten free it. If you’re not gluten free, simply use regular oatmeal in place of gluten free oatmeal and the recipe works for you too. You can find gluten free oatmeal in the health food section of your grocery store. It does tend to be a little “flakier” than regular oatmeal but it works. I’ve also added some healthy substitutions to the recipe. Feel free to make your own substitutions based on what works for you and yours. Enjoy!
Ingredients
- 2 cups white sugar (or coconut sugar)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk (Cow, Almond, Coconut, Rice, Soy, whatev.)
- 1/2 cup butter (or coconut oil)
- 1 t pure vanilla extract
- 1 pinch of salt
- 1/2 cup of all natural peanut butter
- 3 cups gluten free rolled oatmeal
Instructions
- Combine the sugar, cocoa, milk and butter (or coconut oil) in a saucepan over medium high heat. Stir until well mixed and bring to a boil. Boil for 1 minute without stirring. Remove pan from heat and stir in the vanilla, salt, peanut butter and oats.
- Drop spoonfuls onto parchment-paper covered pans and chill in refrigerator for 10 minutes or until set.
I have had such trouble getting my no-bake cookies to set, and I thought it was maybe because of the gluten-free oats. I will have to try this again!! The coconut oil option fascinates me too. Have you tried it, and does it change the texture at all? Thanks for the recipe! I’m in favor of all things chocolate/peanut butter!
I keep mine in the refrigerator and I try to use the extra thick oats. I can’t remember what they’re called but something like “thick” LOL! Bob’s Red Mills g/f oatmeal is really wimpy and too fine so try and find a different brand if you can. And no, I haven’t tried these with coconut oil yet but I think it would work. I just made mine the old fashioned way with unhealthy white sugar and butter
.
I think I did use Bob’s Red Mills. I’m all in favor of butter – I just wondered if I could pretend they were extra healthy if I used coconut oil…
I have had some macaroons made with coconut oil that are set at room temperature but melt in your mouth! They are awesome. I wonder if it would do the same thing. On the other hand, we tried making homemade waffles with coconut oil instead of vegetable oil, and they were just a little dry. I guess I’ll just have to experiment. In the name of science.
Ha! Yes, in the name of science I really think you must *wink*.
Yes! Maybe we’ll have to do that together – if I can wait that long! I miss you! We need to talk soon! Message me if you have time next week. I may need to make an appointment to make sure I block off the time. Love you!