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Gluten Free No Bake Cookies

As summer starts to ramp up, the idea of turning on my oven becomes less and less appealing. That’s the beauty of these gluten free no bake cookies! The cookie batter comes together in 15 minutes, and don’t require any oven time.

These no bake cookies are crunchy, packed with peanut butter, and the perfect balance of salty and sweet. The amazing texture in these cookies comes from the generous amount of oats and rice krispies in the batter.

image of gluten free no bake cookies made with peanut butter and rice krispies stacked on a plate

Another added bonus is that they’re naturally gluten free.

This recipe doesn’t use any flour, so as long as you use gluten free oats, you’re good to go!

Garnishing These No Bake Cookies

I love how quickly no bake cookies come together, but they don’t always look as good as they taste.

The saying “you eat with your eyes first” has always resonated with me, and I wanted to make sure these no bake cookies were dressed to impress.

image of gluten free no bake cookies being drizzled with dark chocolate

Adding a garnish is optional, but it only takes a couple extra minutes and I think it’s totally worth it.

A drizzle of dark chocolate and a sprinkle of flakey sea salt really take them to the next level. Not only does it make them look gorgeous, but it also enhances their salty sweet flavor.

image of a no bake cookie made with rice krispies and peanut butter

Substitutions and Swaps

While I love this gluten free no bake cookies recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

image of ingredients to make gluten free no bake oatmeal cookies
  • Salted Butter – If you only have unsalted butter on hand, you can use it in place of the salted butter in this recipe. Just be sure to add in a pinch of salt! You can also use vegan butter in its place.
  • Granulated Sugar – You can use light or dark brown sugar in place of the granulated sugar if that’s all you have on hand. However, the cookies won’t set as firmly.
  • Whole Milk – You can use skim milk or alternative milk (oat, soy, almond, etc.) in place of the whole milk.
  • Creamy Peanut Butter – If you prefer, you can use crunchy peanut butter or an alternative nut butter like almond or sunflower seed butter.
  • Quick / Instant Oats – If you don’t have instant oats on hands, you can also use old-fashioned or rolled oats in their place. I recommend giving them a quick chop or a few pulses in a food processor to break them down a bit. This will help them mix into the cookie batter more easily. You can also use additional rice krispies in place of the oats.
  • Rice Krispies – You can use additional oats in place of the rice krispies, or any other puffed rice cereal (cocoa krispies would be fun!).
image of sugar and milk being cooked down in a pan

Tips for Making the Best No Bake Rice Krispie Cookies:

  • These cookies taste best right after they’re made! The krispies will lose their crunch overtime.
  • Carefully measure the ingredients or use a kitchen scale to be precise!
  • Set a timer and cook the butter and sugar mixture on the stove top for exactly 45 seconds once the entire top of the mixture is covered in bubbles / boiling.
  • Don’t overcook the mixture on the stove! If you do, your cookies will turn out crumbly and be hard to shape.
  • Work quickly once you’re done cooking the butter mixture. It will start to firm up and will be more difficult to mix and scoop.
  • Use a large cookie scoop (mine is 2 1/2 Tbsp) to easily scoop and shape the cookies.
  • Drizzle a bit of melted chocolate over the cookies once they’re baked. You can also garnish them with flakey sea salt to make them look just as incredible as they taste.
image of no bake peanut butter cookies being sprinkled with sea salt

Storing These No Bake Gluten Free Cookies

These cookies can be stored in an airtight container for up a week at room temperature.

They can also be frozen for up to a month! Let them sit out at room temperature for a few hours to thaw, then enjoy.

image of gluten free no bake cookie that has been bitten into to show how chewy and delicious it is

Let Me Know What You Think!

If you try this recipe for gluten free no bake cookies, I’d love to hear what you think! Please leave a comment and rating below.

And don’t forget to tag me @chelsweets and use #chelsweets so that I can see your delicious creations!

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Yield: 12 cookies

Gluten Free No Bake Cookies

image of gluten free no bake cookies made with peanut butter and rice krispies

These easy, no bake gluten free cookies are the ultimate cookie recipe! They're crunchy, packed with peanut butter, and the perfect balance of salty and sweet.

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

No Bake Rice Krispie Cookies

  • 1 cup granulated sugar (200g)
  • 1/4 cup salted butter, cut into small pieces (56g)
  • 1/4 cup whole milk (60g)
  • 1/3 cup creamy peanut butter (80g)
  • 1 tsp vanilla extract (4g)
  • 1 cup rice krispie cereal (25g)
  • 1/2 cup gluten free instant / quick oats (45g)

Optional Garnish

  • 1/4 cup milk or dark chocolate chips, melted
  • 1/2 tsp coarse sea salt

Instructions

No Bake Rice Krispie Cookies (adapted from Live Well Bake Often)

  1. Begin by lining a large baking sheet with parchment paper or a silicone mat and set aside.
  2. Place 1 cup of sugar, 1/4 cup salted butter (cut into smaller pieces), and 1/4 cup whole milk in a large saucepan over medium heat. Stir frequently with a silicone spatula until the mixture reaches a rolling boil.
  3. Once the entire top of the mixture is boiling and covered with bubbles, let it continue to boil for 45 seconds WITHOUT stirring. This step is essential because it helps the sugar cook down and will allow the cookies to set firmly.
  4. After boiling for 45 seconds, remove the mixture from heat. Stir in 1/3 cup creamy peanut butter and 1 tsp of vanilla extract.
  5. Fold in 1 cup rice krispies and 1/2 cup of quick oats. Mix until they're fully coated in the peanut butter mixture.
  6. Use a cookie scoop to shape 12 cookies by pressing the dough firmly into the scoop, then carefully releasing them onto the prepared baking sheets. Let them cool for 30 minutes until they're firm to the touch.
  7. If desired, garnish the cookies with a drizzle melted chocolate and a sprinkle of flakey sea salt.

Notes

Doubling or Halving This Recipe

This recipe can be doubled or halved!

Flavor Variations

If you want to incorporate chocolate into these no bake rice krispie cookies, you can add 1/4 cup of unsweetened baking cocoa during step #2.

You can also fold in 1/2 cup mini chocolate chips in step #6.

Storage

These cookies can be stored in an airtight container for up a week.

They can also be frozen for up to a month! Allow them to sit out at room temperature for a few hours to thaw, then enjoy!

Tips for Making the Best No Bake Rice Krispie Cookies:

  • Set a timer and cook the butter and sugar mixture on the stove top for exactly 45 seconds once the entire top of the mixture is covered in bubbles / boiling.
  • Don't overcook the mixture on the stove! If you do, your cookies will turn out crumbly and be hard to shape.
  • Work quickly once you're done cooking the sugar mixture. It will start to firm up and will be more difficult to mix and scoop as it does.
  • Use a cookie scoop (mine fits 2 1/2 Tbsp per scoop) to easily scoop and shape your cookies
  • Drizzle a bit of melted chocolate over the cookies once they’re baked. You can also garnish them with sea salt to make them look just as incredible as they taste.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 196Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 194mgCarbohydrates 27gFiber 1gSugar 20gProtein 3g

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Alana

Thursday 2nd of July 2020

There are gluten free Rice Krispies at Walmart. :)

Alana

Thursday 2nd of July 2020

There are gluten free Rice Krispies at Walmart!

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