These gluten-free no bake cookies are super easy to make, crunchy, filling and packed with so much flavour!! Ideal for a grab-me breakfast, snack or dessert. Also dairy-free and oats-free.
Recipe video on recipe card.
Let's face it, cookies are the best!! I never buy them though, because they tend to be loaded with sugar, and I end up eating the whole package so quickly, whoops!
That's why I choose making my own sweet treats in small batches instead! Like my healthy cacao orange truffles or my matcha coconut truffles.
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Ingredients list
You only need 7 simple ingredients to make these delicious no bake no oats cookies!
- Nut butter (I used cashew)
- Coconut oil
- Honey
- Vanilla
- Cinnamon
- Shredded coconut
- Rice flakes
- Dark chocolate to drizzle (optional)
See recipe card for quantities.
How to make these no bake gluten-free cookies
These gluten-free no bake cookies couldn't be easier to make, seriously! There's just 4 easy steps to follow.
Combine all the ingredients except the shredded coconut and rice flakes, into a large mixing bowl.
Add the rice flakes & shredded coconut, and mix well to combine. Let it cool a little bit in the fridge so it's not super runny.
Lay a tray with baking paper. Add a spoonful of the cookie mix to the tray, and shape each cookie. Repeat the process until you’ve finished all the mix.
Add a drizzle of melted dark chocolate on top of all the cookies. Let them cool in the fridge until they become solid, and enjoy cold!
Note: the drizzle of melted dark chocolate is optional! If you do it, I recommend melting the chocolate with the double boiler method. so you don't burn it. Boil water in a medium size pot, and in a smaller pot or jug add the chocolate - see photo below.
Substitutions
There's a few substitutions you can make to the ingredients list.
- Make them vegan - instead of honey, you can use maple syrup.
- Use puffed rice, buckwheat or quinoa - instead of the rice crisps. They won't be as crispy, but they will be super tasty anyway.
- Skip the chocolate drizzle - and add some shredded coconut on top instead.
Equipment
I love the simplicity of this recipe in all the aspects: ingredients, process and equipment! All you need is...
- Large mixing bowl
- Rubber spatula & tablespoon
- Tray with baking paper
- Small pot if you add the drizzle of dark chocolate
How to store these no bake rice cookies
Store the cookies in an airtight container in the fridge.
All the ingredients are long lasting, but I'm sure it will take you less than a week to eat them all!
Top tip!!
These no bake rice cookies have to be eaten cold! If the ambient temperature is cold, they will last solid out of the fridge for longer, but if it's quite warm, they will melt fairly quickly.
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Gluten-free no bake cookies
- Prep Time: 10 minutes
- Cooling time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 cookies 1x
- Cuisine: Australian
- Diet: Gluten Free
Description
These gluten-free no bake cookies are super easy to make, crunchy, filling and packed with so much flavour!! Ideal for a grab-me breakfast, snack or dessert. Also dairy-free and oats-free.
Ingredients
- ½ cup of nut butter (I use cashew)
- ¼ cup of coconut oil
- 1 tsp of raw honey
- ⅛ tsp of vanilla
- ½ tsp of cinnamon
- 3 tbsp of shredded coconut
- 1 cup of rice flakes
- Dark chocolate to drizzle (optional)
Instructions
- Combine all the ingredients except the shredded coconut and rice flakes into a large mixing bowl.
- Add the rice flakes & shredded coconut and mix well to combine. Let it cool a little bit in the fridge so it's not super runny.
- Lay a tray with baking paper. Add a spoonful of the cookie mix to the tray, and shape each cookie. Repeat the process until you’ve finished all the mix.
- Add a drizzle of melted dark chocolate on top of all the cookies.
- Let them cool in the fridge until they become solid, and enjoy cold!
Notes
- Store in an airtight container in the fridge.
- Eat cold straight out of the fridge!
Pilar says
LOVE IT!! Tasty and super easy to make. I made them with macadamia butter.