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
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
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
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
NO-BAKE CHOCOLATE OATMEAL COOKIES
These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.
Provided by Jenny White
Categories Drop Cookies
Time 6m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Add the first six ingredients into a 4-quart sauce pan.
- Bring to a rolling boil and hold for 1 minute.
- Remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
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NO BAKE CHOCOLATE OATMEAL PEANUT BUTTER COOKIES …
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Reviews 2Category DessertCuisine AmericanTotal Time 45 mins
- Measure the old fashioned oats with a measuring cup and place them in a large bowl. Take out a sheet pan and place parchment paper or a silicone mat on top of it. Set both aside.
- Put a medium sauce pan on the stove over medium heat. Measure out the maple syrup, butter, cocoa powder, and creamy peanut butter and place them in the sauce pan. Stir with a whisk until heated through and well combined, then pour them oven the oats in the bowl. Use the spatula to combine the oats and chocolate mixture until all the oats are well covered.
- Using a cookie scoop (or a large spoon), scoop out 3 to 4 tablespoons of the chocolate mixture and place it on the covered sheet pan. (You can also do smaller cookies of 1 to 2 tablespoons.) Gently form into a stack or ball if necessary (the mixture will only loosely hold together). Repeat until all of the mixture is gone, spacing the stacks at least half an inch apart. Measure out 1/2 teaspoon of flaky salt and sprinkle a pinch on to the top of each cookie.
- Place the sheet pan with the cookies in the fridge or freezer to cool and set. For the fridge they need about 1 hour. For the freezer they need 20 to 30 minutes. Then eat and enjoy!
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