Gluten Free No Bake Cookies

5 from 6 votes

These Gluten Free No Bake Cookies have no oats at all! They're made with wow butter (creamy peanut butter can be substituted if there are no nut allergies), and gluten free graham crackers! Dipped in melted chocolate chips, these no bake cookies taste like mini peanut butter cups yet they contain no nuts at all! If being gluten free wasn't enough, they're nut free, eggless and can easily be vegan!

Prep Time20

Chill Time15

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Cookies

Calories: 246kcal

Author: Lee

Ingredients

For the Cookies

4 tablespoons unsalted butter , or vegan baking stick, room temperature
1 cup wow butter
1.5 cups confectioners' sugar
1 cup gluten free graham cracker crumbs (about 8 graham cracker sheets)
¼ teaspoon pure vanilla extract
pinch kosher salt

For the Chocolate

1 cup chocolate chips
2 tablespoons wow butter

US Customary - Metric

Instructions

Put the 8 sheets of graham crackers in a zip top bag and use the flat side of a meat mallet or a rolling pin to break them into teeny tiny crumbs. You want a sand-like consistency. Set aside.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the 4 tablespoons of butter or vegan baking stick and the 1 cup of room temperature wow butter and until it is soft and combined. Be careful not to over mix or the wow butter; it can seize up.
Mix in the 1.5 cups of confectioners' sugar, the 1 cup of gluten free graham crumbs, ¼ teaspoon vanilla and salt. The mixture will be crumbly.
Since the dough is crumbly, break off a 2 inch piece. Work it back and forth in your hands until smooth. Then roll into a 2 inch ball.
Once in a smooth ball, using a long pronged fork, press the cookies gently down with the back of a fork, and then again in the opposite direction to form a criss cross pattern.
Repeat with all the dough.
After shaping the cookies, freeze for at least 15 min on a parchment lined baking sheet.
While the cookies are freezing, place the 2 tablespoons of wow butter and 1 cup of chocolate chips in the same small microwave safe bowl.
Heat in 15 second increments, stirring after each time until completely melted.
Dip half of each cookie into the melted chocolate with wow butter. Scrape off the bottom of the cookie on the side of the bowl if need be and then place the cookies onto the baking sheet lined with wax paper and refrigerate until the chocolate is hard.

Video

Notes

Vegan: Use a vegan sugar, vegan baking sticks, vegan/gluten free grahams and vegan chocolate chips.

Storing: Once the chocolate hardens, keep the cookies in an airtight container in the fridge for up to 3 days in a single layer. Do not stack. You must keep them in the fridge otherwise they get liquidy.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition