Peanut Butter Chocolate No-Bake Cookies
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What could be better than an indulgent gluten-free peanut butter chocolate no-bake cookies dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These gluten-free no-bake chocolate peanut butter cookies take just a few minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
INGREDIENTS For Gluten No Bake Free Peanut Butter Chocolate Cookies:
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
- 1/4 cup peanut bits for topping
INSTRUCTIONS For Gluten Free No Bake Peanut Butter Chocolate Cookies:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute.
- Remove from the heat.
- Add the oats, peanut butter, vanilla, and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, add some peanut bits onto the top and let sit at room temperature until cooled and hardened, about 30 minutes.
- Refrigerate in an airtight container for up to 3 days.
Easy Gluten Free Peanut Butter Chocolate No-Bake Cookies
What could be better than an indulgent gluten free dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These easy no-bake peanut butter chocolate cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Ingredients
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
- 1/4 cup peanut bits for topping
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute.
- Remove from the heat.
- Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet and add some peanut bits on top, and let sit at room temperature until cooled and hardened, about 30 minutes.
- Refrigerate in an airtight container for up to 3 days.
