NO BAKE CHOCOLATE OATMEAL COOKIES (GLUTEN FREE)
Make and share this No Bake Chocolate Oatmeal Cookies (Gluten Free) recipe from Food.com.
Provided by Karolina_London
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients.
- Bring to boil and cook for 90 seconds.
- Remove from heat.
- Stir in 1/2 cup peanut butter; dissolve.
- Add 3 cups quick cooking oats.
- Add 1 tsp vanilla. Mix well.
- Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
- NOTE: Some recipes omit the cocoa.
Nutrition Facts : Calories 351, Fat 14.9, SaturatedFat 6.4, Cholesterol 21.8, Sodium 136.4, Carbohydrate 50.7, Fiber 3, Sugar 34.5, Protein 6.1
EASY GLUTEN-FREE CHOCOLATE OATMEAL NO-BAKE COOKIES
The family will love these chocolate oatmeal no-bake cookies. These top-rated, gluten-free treats take just minutes to make without any baking.
Provided by Diana Rattray
Categories Dessert
Time 1h7m
Yield 30
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a large mixing bowl, combine the oats, chocolate chips, peanut butter (if using), and vanilla; stir to blend the ingredients. Set aside.
- In a saucepan, combine the sugar with the butter and milk. Place the pan over medium-high heat and stir to melt the sugar and butter. Bring to a full rolling boil and boil the mixture for exactly 1 full minute.
- Immediately combine the hot butter and sugar mixture with the oatmeal and chocolate chip mixture. Stir until the chocolate has melted and the mixture is well blended.
- Working quickly, drop by spoonfuls or use a cookie scoop to portion onto waxed paper or parchment paper .
- Allow to cool to room temperature and firm up before serving.
Nutrition Facts : Calories 143 kcal, Carbohydrate 23 g, Cholesterol 9 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 6 mg, Sugar 17 g, Fat 6 g, ServingSize 30 cookies (30 servings), UnsaturatedFat 0 g
GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS
This is a compilation of a few different no bake cookie recipes I found and tweaked. This recipe made 40 tablespoon-size cookies. It would be easy to halve everything for fewer cookies. Almond milk can be substituted for milk to make this dairy-free, agave nectar for honey to make it vegan, and almond butter or sunflower seed butter for peanut butter.
Provided by Dannys Diner
Categories Drop Cookies
Time 15m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Combine the first 5 ingredients in a saucepan.
- Bring to a boil and continue to cook over a gentle boil for 90 seconds.
- Remove from heat.
- Add peanut butter and stir to melt.
- Add oats and vanilla and stir thoroughly to mix.
- Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
- Transfer to refrigerator and cool till set.
- * May sub almond milk for milk for dairy-free version.
- * May sub agave nectar for honey for vegan version.
- * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.
Nutrition Facts : Calories 91.9, Fat 6.2, SaturatedFat 3.2, Cholesterol 0.4, Sodium 35.5, Carbohydrate 9, Fiber 0.8, Sugar 7.6, Protein 1.9
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