These Gluten-Free, Nut-Free No-Bake Cookies are easy to make, sticky, chocolaty and loaded with wholesome heart-healthy rolled oats! Oh boy, they’re so good! John was craving some no-bake cookies that he loved when he was younger and his mother used to make. So, he looked in her old cookbook (image below) and was excited to find it! We made a batch and after looking at the recipe carefully, I realized if I leave out the walnuts these are delicious Gluten-Free and Nut-Free No-Bake Cookies.
Most no-bake cookie recipes call for peanut butter or nuts, but these are perfect for the people in your life that have gluten and nut sensitivities. Along with leaving out the nuts we also added a dash of salt, which really enhances the flavors in these yummy cookies.
My Mother-in-law’s 1961 cookbook is pretty worn and taped up but it’s full of some of her favorite recipes, so we love having it in our kitchen!
I can’t believe Amazon still sells this vintage Betty Crocker cookbook. What a fun gift this would make for the cook or baker in your life!
I’ve had my own Betty Crocker cookbook for many years. As a matter of fact, it was a wedding gift from almost 33 years ago and I love it! It’s my favorite cookbook and I refer to it when I need a good old classic recipe to work with!
Amazon carries all kinds of awesome cookbooks, you really should check them out. Don’t you just love Amazon?!
In a small saucepan combine the sugar, butter, cocoa powder, milk, and salt.
Cook over medium-high heat until the mixture comes to a boil.
Continue to cook and stir gently three (3) minutes, or until the mixture comes to 225 degrees F on a candy thermometer (almost to the softball stage).
Remove from heat, add the vanilla and stir to combine.
Add the rolled oats and stir until the oats are coated. Oh, we’re getting close to some awesome chocolatey deliciousness!
I also cut the recipe in half, because I found that making a full batch of no-bake cookies the last few cookies seem difficult to scoop because the batter dries out pretty quickly.
Plus, it’s just the two of us, so a small batch is perfect.
Working quickly, use a one (1) ounce cookie scooper and place small cookie balls on a non-stick mat.
Continue scooping this yummy, sticky goodness until all of the batter is out of the pan.
Keep the cookies right there on their awesome little non-stick silicone mat and allow them to cool before storing them in an airtight container. But, it’s ok if you pop one in your mouth before they set, because trust me, their great warm and sticky too!
These delicious Gluten-Free, Nut-Free No-Bake Cookies are sticky, chocolaty and loaded with wholesome, heart-healthy rolled oats!
Do your family and friends love no-bake cookies? Or, do you know someone that has special dietary restrictions for gluten-free or nut-free recipes? Then these Gluten-Free, Nut-Free No-Bake Cookies are a recipe you’ll want to try and I think everyone will really love them as much as we do!
We hope you try these Gluten-Free, Nut Free No-Bake Cookies and enjoy them as much as we do. If you make them, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
Also, please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!
Gluten-Free, Nut-Free No-Bake Cookies
- 1 cup (200 g) white sugar
- 1/4 cup (56.75 g) butter
- 1/4 cup (21.5 g) unsweetened cocoa powder
- 1/4 cup (61 g) milk
- 1/8 teaspoon (0.62 ml) salt
- 1 teaspoon (4.93 ml) vanilla extract
- 1 1/2 cups (121.5 g) rolled oats
- In a small saucepan combine the sugar, butter, cocoa powder, milk, and salt. Cook over medium-high heat until the mixture comes to a boil. Continue to cook and stir gently three (3) minutes, or until the mixture comes to 225 degrees F on a candy thermometer (almost to the softball stage).
- Remove from heat, add the vanilla and stir to combine.
- Add the rolled oats and stir until the oats are coated.
- Working quickly, use a one (1) ounce cookie scooper and place small cookie balls on a non-stick mat.
- Allow the cookies to cool and then store in an airtight container.
- Measure the rolled oats carefully and make sure it's level and not rounded. Because adding too many oats will make the cookies a little dry.
- Scoop the cookies quickly to get them all done before the mixture starts to set in the pan.
- If you like your no-bake cookies fudgier (a little drier), add an additional 1-2 tablespoons rolled oats. If you like them a little stickier, decrease the rolled oats by 1-2 tablespoons.
- These cookies are gluten-free and nut-free to the best of our knowledge. But the ingredients you use may not be 100% gluten-free and nut-free, so make sure to check the packaging of your ingredients carefully.
Recipe adapted from the 1961 Betty Crocker cookbook “Chocolate Drop Quickies”.
Take a peek at Savory ~ Sweet ~ Repeat? It’s our delicious eCookbook full of tried & true family favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years! There are also a few newer family favorites as well. Our eCookbook downloads beautifully and is only $4.99. Plus, it comes with a 100% happiness guarantee. So, get yours today!