I love no bake cookies. They are easy to make, keep well and taste delicious. These no bake nut butter cookies have an amazing chocolate and peanut butter taste but are nut free and gluten free, as well.
For today’s recipe, I am using gluten free oats to replace normal oats and sunflower nut butter as a substitute for the peanut butter normally used in these cookies.
Keep reading to find out how to make them.
Following a wheat free diet means that you may need to use some gluten free replacements or substitutes in your recipe.
Thankfully, there are lots of products out there to help now and the end result will give you a great taste and texture.
Let’s make these No Bake Nut Butter Cookies
Just like any no bake dessert, this recipe is very easy to do. First combine your coconut oil and chocolate chips in a microwave safe bowl and heat in intervals until it is smooth and creamy.
The mixture will be quite thin at this stage. I used Enjoy Life chocolate chips, since they are both gluten free and vegan.
Mix your dry ingredients in a separate bowl. I like using half and half instead of all oats to keep the texture but limit the amount of oats.
This keeps the calories down a little since unsweetened flaked coconut has about half the calories of gluten free rolled oats but still keeps a nice consistency in the finished cookie.
When you mix the ingredients, break down any really large pieces of flaked coconut.
Mix the melted chocolate with the cocoa powder, maple syrup, vanilla and sunflower nut butter. Mmmm mmmm, two of my favorite flavors combined!
When this mixture is very smooth, stir in the flaked coconut and rolled oats and mix until you have a thick and delicious looking batter. Try not to dive in the bowl for a taste right now!
Line a baking sheet with parchment paper and drop rounded mounds of the mixture onto the paper. I used a small ice cream scoop and it gave me exactly the right sized cookies.
Continue scooping until you have 20 cookies. Place them in the fridge to chill until the cookies are firm and ready to enjoy.
One of my requirements for gluten free sweets is that they must taste great. I don’t want to spend a lot of time perfecting the recipe for a cookie if I end up eating it and wishing I could have the “real thing.”
These cookies are amazing – So rich and decadent.
These cookies are every bit as tasty as the normal chocolate peanut butter no bake cookie.
I’m always amazed how close the taste of the sunflower nut butter is to peanut butter and use it all the time now for sweet treats and snacks.
The cookies have a great texture that comes from the oats and flaked coconut and have a lovely decadent chocolate taste. I kept the sugar amount low but they still have a wonderful taste without being overly sweet.
Plus the maple sugar causes a lower spike in blood sugar compared to normal refined white sugar.
This recipe make 20 cookies at just over 200 calories each. It’s a once in a while healthier snack and I plan on enjoying every bite!
These no bake nut butter cookies are gluten free, dairy free and vegan. I love that they come together so quickly to make a healthy snack that you can enjoy any time.
If you enjoyed this recipe, be sure to check out these no bake cookies too:
- No Bake Chocolate Peanut Butter Oatmeal Cookies
- No Bake Peanut Butter Cookies
- No Bake Peanut Butter Energy Bites
- 4 tbsp Coconut oil
- 1/2 cup Enjoy Life dark chocolate chips
- 1/4 cup Unsweetened cocoa powder
- 1/2 cup Pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup Sunflower Nut butter
- 1 1/4 cup flaked, unsweetened coconut
- 1 1/4 cup gluten free rolled oats
- Add the coconut oil and chocolate chips to a microwave safe bowl.
- Cook in 10-20 second intervals until chocolate has melted, stirring after each interval.
- Add the cocoa powder, maple syrup, vanilla extract and sunflower nut butter into the warmed mixture.
- When it is smooth, stir in the coconut and gluten free oats, and stir until well coated.
- Line a baking sheet with parchment paper and drop the batter in rounded scoops on the paper.
- Chill until cookies are firm; then store in the fridge.