Home / Gluten-Free Dark Chocolate No-Bake Cookies

Gluten-Free Dark Chocolate No-Bake Cookies

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Gluten-free cooking does not have to mean giving up your favorite comfort foods. These gluten-free no-bake cookies recreate a familiar childhood favorite. I used to call these cookies mountain bars when I was growing up, and they were one of the first cookies I learned to make. This recipe is simple to make and produces about two dozen cookies. Substituting honey for sugar, quinoa flakes for oats, dark chocolate for regular chocolate, and yogurt for milk makes for a healthier update of an old favorite.

Quinoa is typically used as a replacement for rice, but it can also be found as flakes. The flakes can be cooked to make a hot cereal or they can be substituted for oats in many recipes. The quinoa flakes are smaller and lighter than oats, but they provide a similar texture as oats in this recipe. Plain yogurt is used in place of milk. This makes for a slightly creamier texture. The peanut butter used in these cookies made from freshly ground peanuts rather than peanut butter from a jar. Most jarred peanut butters contain added sugars and extra oil. Fresh peanut butter grinders can be found in the health food section of many grocery stores. The peanut butter is not as sweet, but is a good sugar free option.


Gluten-Free Dark Chocolate Quinoa No-Bake Cookies

½ cup honey
4 tbsp dark cocoa powder
½ cup butter
½ cup plain yogurt
1 cup peanut butter
1 tbsp vanilla
2 ½ cups quinoa flakes
½ shredded unsweetened coconut

1. In a large saucepan combine honey, cocoa powder, butter and yogurt.

2. Bring to a boil over medium heat. Boil for one minute. Remove from heat.

3. Add the peanut butter, vanilla, quinoa flakes, and coconut. Stir until combined.

4. Drop by tablespoonfuls onto waxed paper.

5. Chill for at least two hours.

6. Store in an airtight container. Cookies stay firmer if stored in the refrigerator or freezer.

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About Sherry Lipp

Sherry Lipp is an entertainment and food writer who specializes in film and television reviews. She has published the gluten and grain-free cookbook Don't Skip Dessert.
  • cab

    Made these tonight. we ended up cooking a bit longer than a minute just be sure they’d turn out and it worked great. the only question i have is…what’s the slight bitter aftertaste? we didnt use dark cocoa so i thought it might be the flakes or something and i love dark chocolate but noticed right away. we are going to try adding the flakes a bit sooner to let them boil a tad( maybe decrease flakes?) either way, they are fine as is! even with the bitter part we ate more than half already…and we just made them…

  • Sherry,
    These cookies are a great idea! I will substitute sugar-free carob chips and raw almond butter.

    I am a Celiac. Are you?

    You might want to try Bella Gluten-Free Cinnamon Bun recipe and add honey after the are baked. They have wonderful baking mixes and recipes. Also, for G-F cookie recipes try Living Without.com and their magazine.

    I am writing a G-F cookbook for seniors. Want to contribute anything to my guest page?

    Good luck with your own business and keep in touch. I found you through Technorati.

    [Personal contact info deleted]