As summer starts to ramp up, the idea of turning on my oven becomes less and less appealing. That’s the beauty of these gluten free no bake cookies! The cookie batter comes together in 15 minutes, and don’t require any oven time.

These no bake cookies are crunchy, packed with peanut butter, and the perfect balance of salty and sweet. The amazing texture in these cookies comes from the generous amount of oats and rice krispies in the batter.

Another added bonus is that they’re naturally gluten free.

This recipe doesn’t use any flour, so as long as you use gluten free oats, you’re good to go!

Garnishing These No Bake Cookies

I love how quickly no bake cookies come together, but they don’t always look as good as they taste.

The saying “you eat with your eyes first” has always resonated with me, and I wanted to make sure these no bake cookies were dressed to impress.

Adding a garnish is optional, but it only takes a couple extra minutes and I think it’s totally worth it.

A drizzle of dark chocolate and a sprinkle of flakey sea salt really take them to the next level. Not only does it make them look gorgeous, but it also enhances their salty sweet flavor.

Substitutions and Swaps

While I love this gluten free no bake cookies recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Salted Butter – If you only have unsalted butter on hand, you can use it in place of the salted butter in this recipe. Just be sure to add in a pinch of salt! You can also use vegan butter in its place.
• Granulated Sugar – You can use light or dark brown sugar in place of the granulated sugar if that’s all you have on hand. However, the cookies won’t set as firmly.
• Whole Milk – You can use skim milk or alternative milk (oat, soy, almond, etc.) in place of the whole milk.
• Creamy Peanut Butter – If you prefer, you can use crunchy peanut butter or an alternative nut butter like almond or sunflower seed butter.
• Quick / Instant Oats – If you don’t have instant oats on hands, you can also use old-fashioned or rolled oats in their place. I recommend giving them a quick chop or a few pulses in a food processor to break them down a bit. This will help them mix into the cookie batter more easily. You can also use additional rice krispies in place of the oats.
• Rice Krispies – You can use additional oats in place of the rice krispies, or any other puffed rice cereal (cocoa krispies would be fun!).

Tips for Making the Best No Bake Rice Krispie Cookies:

• These cookies taste best right after they’re made! The krispies will lose their crunch overtime.
• Carefully measure the ingredients or use a kitchen scale to be precise!
• Set a timer and cook the butter and sugar mixture on the stove top for exactly 45 seconds once the entire top of the mixture is covered in bubbles / boiling.
• Don’t overcook the mixture on the stove! If you do, your cookies will turn out crumbly and be hard to shape.
• Work quickly once you’re done cooking the butter mixture. It will start to firm up and will be more difficult to mix and scoop.
• Use a large cookie scoop (mine is 2 1/2 Tbsp) to easily scoop and shape the cookies.
• Drizzle a bit of melted chocolate over the cookies once they’re baked. You can also garnish them with flakey sea salt to make them look just as incredible as they taste.

Storing These No Bake Gluten Free Cookies

These cookies can be stored in an airtight container for up a week at room temperature.

They can also be frozen for up to a month! Let them sit out at room temperature for a few hours to thaw, then enjoy.

Let Me Know What You Think!

If you try this recipe for gluten free no bake cookies, I’d love to hear what you think! Please leave a comment and rating below.

And don’t forget to tag me @chelsweets and use #chelsweets so that I can see your delicious creations!

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