Gluten Free No Bake Cookies
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.
Servings: 12 cookies
Calories: 196kcal
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 or vanilla bean paste 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)
- Begin by lining a large baking sheet with parchment paper or a silicone mat and set aside.
- 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.
- 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.
- After boiling for 45 seconds, remove the mixture from heat. Stir in 1/3 cup creamy peanut butter and 1 tsp of vanilla extract.
- Fold in 1 cup rice krispies and 1/2 cup of quick oats. Mix until they're fully coated in the peanut butter mixture.
- 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.
- If desired, garnish the cookies with a drizzle melted chocolate and a sprinkle of flakey sea salt.
Video
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
Serving: 1 | Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 194mg | Fiber: 1g | Sugar: 20g