You’ll fall in love with these dairy free and gluten-free no-bake cookies with rich dark chocolate flavor. They're super easy to make and taste like heaven!
All you need is oat flour, dark cocoa powder, maple syrup, peanut butter, some freeze-dried raspberries, and dark chocolate chips. This recipe makes a small batch! These raspberry cookies are also vegan!
For more chocolatey gluten-free cookies, try these tried-and-true recipes like crispy oatmeal chocolate chip cookies, oatmeal and banana chocolate cookies, tropical vibe coconut chocolate chip cookies.
And nothing can't beat the chewy flavor of these gluten free chocolate chip cookies.
Cacao Powder vs Cocoa Powder
Cacao powder and cocoa powder are both derived from cacao beans, but they undergo different processing methods, resulting in distinct flavors and nutritional profiles.
Cacao Powder is essentially the raw unprocessed version of cocoa. Thanks to this, it retains more of the natural nutrients found in cacao, such as antioxidants, vitamins, and minerals.
If you haven’t used it in smoothies, overnight oats or yogurts yet, it will take some time to get used to its intense chocolate flavor and slightly bitter taste.
Cocoa powder, on the other hand, is made from cacao beans that have been roasted at higher temperatures before being processed.
This processing reduces some of the natural nutrients present in cacao and is often used in baking goods, and hot chocolate thanks to its milder chocolate flavor.
So which one should you use? For me personally, if the recipe is made using no-bake and no-cooking method then I’d normally go for the raw cacao powder (cacao powder will lose some of its nutrients if heated).
But I’ve tried different varieties and both have worked for this recipe.
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Ingredients
Regular no-bake cookies and gluten-free no-bake cookies differ only in using certified gluten-free oats or oat flour.
While oats are naturally gluten-free, cross-contamination can occur during growing and processing in facilities shared with gluten-containing grains.
So, opt for gluten-free quick-cooking oats or oat flour from a reliable brand. Also, check out the delicious chocolate chip oatmeal bars!
Here's what you'll need:
- Oat flour - Or you can also use coconut flour here which should yield similar results (although I haven't tested coconut flour with this exact recipe yet). You can either buy oat flour or DIY by finely grinding rolled oats with a food processor or blender.
- Classic peanut butter - Smooth and drippy peanut butter, with no added sugar. This recipe has not been tested with natural peanut butter yet and cookies may turn out to be drier and crumbly. But this will depend on what brand you'll use, some natural peanut butters are amazing.
- Chocolate chips - Good quality chocolate chips are a must! Chocolate chips, or chocolate chunks, use what you have! You can use no dairy or extra dark chocolate chips (without sugar if needed) to make it vegan. Cocoa nibs are also a great vegan option and as a bonus they have 0 sugar. Use these if you can tolerate the bitterness. Alternatively, whatever chocolate chips or peanut butter chips you choose, they will taste great here.
- Freeze-dried raspberries - These raspberries add sweet, tangy flavor and some crunchy texture to your cookies. The process of freeze drying, or lyophilization, includes freezing, sublimation, and desorption. This method effectively retains the food's flavor, texture, and nutritional value. However, with this sophisticated technology, they can be somewhat pricey. Look for larger packets or buy in bulk online to get a discount. Or if you can, you can make freeze-dried raspberries at home with the right equipment. For a splurge, we love to have these for snacks when fresh berries are not available. Without berries, these cookies wouldn't be half as flavorful.
- Maple syrup - Adds a bold, complex sweetness and holds the cookies together, making them refined sugar-free. You can also make your own keto sugar free maple syrup. Other liquid sweeteners are fine too.
- Vanilla extract - For the ideal final touch! A dash of vanilla enhances the already rich chocolate flavor in this recipe, adding depth and deliciousness.
- Cocoa powder - Hershey's or similar or raw cacao powder (read above the difference between the two). Unsweetened cocoa powder is slightly better (healthier) in my opinion.
- Milk - Using plant-based milk makes this recipe vegan, but you can use whatever you have on hand. Full fat, low fat or plant-based - all will work. And if you're watching your sugar intake, many plant based milk have sugar in them, opt for unsweetened milk if possible.
Although oats are naturally gluten-free, they are often processed alongside wheat products, leading to potential contamination.
Certified GF oats are a secure option if you can tolerate oats. For more gluten free oatmeal cookies check out our pecan oatmeal cookies and these healthy oatmeal cookies.
How To Make Oat Flour
Whipping up oat flour is a piece of cake!
All you need is a blender, some old-fashioned oats, and 5 minutes of your time.
Simply toss the rolled oats into the blender and blend for about 15 seconds until you have smooth and fine flour. It's that easy!
Recipe Substitutions
- Peanut butter - The peanut butter can be quite overpowering, so if you’d like a replacement (or want this to be peanut free), you can use almond butter, sunflower seed butter, or tahini. However, due to sunflower butter having a distinct flavor and a more runny texture, it may not work for this cookie recipe).
- Oats - This recipe has not been tested with oat flour substitutions. You can try coconut flour or simply quick-cooking oats instead here. If using oats instead of flour, the cookies will have chunkier texture. If can also try my peanut butter cookies where I used almond flour. While things like grape nuts, puffed gluten free rice cereal or crushed cornflakes might work for a no bake cookie that is cooked on the stove with butter, I am not sure if it will work with this simple no-cooking method. Let me know if you try this!
- Maple syrup - Feel free to use other liquid sweeteners such as agave or honey.
- Raspberries - If freeze-dried berries are not available, use chopped figs or unsweetened dried fruit for some added fruity flavor and chewy texture. These are not readily available and your best bet is to order them online.
- Vanilla extract - I like adding vanilla to all my sweet recipes, but if you don’t like or have it, feel free to sub with almond, coconut, or peppermint extracts, or simply skip the extract addition if you don't have any on hand.
- Milk - Regular milk, oat milk, almond milk or other plant based milk varieties will work.
Instructions
Line a baking sheet with parchment paper to prevent sticking.
In a bowl, combine the sifted flour and cacao, ensuring there are no lumps.
Add maple syrup and creamy peanut butter, stirring until the mixture turns crumbly.
Gently fold in the dried raspberries and dark chocolate chips.
Gradually stir in the milk until the batter reaches a thick consistency.
If you encounter difficulty combining the batter, you may add a dash more milk, though I personally found it unnecessary.
Now, using your hands, craft 8-9 cookie balls from the batter and place them on the prepared baking sheet.
Want some seriously uniform cookies?
Use a cookie scoop to measure out the cookies first.
Gently press down on each ball to form disk shapes.
To enhance the presentation, garnish the cookies with additional raspberries by gently pressing them into the dough.
Optional though, but I love the additional sweetness and crunch berries add.
Place the cookies on baking sheets and allow to chill in the fridge for 20-30 minutes. Enjoy!
📋 FLAVOR & TEXTURE These no-bake dark chocolate cookies with raspberries offer a delicious combination of rich and intense chocolate flavor with a burst of tangy raspberry notes. These cookies are pretty chewy but not as chewy as baked chocolate chip cookies.
Are Dehydrated Berries Same As Freeze Dried?
Dehydrated fruits maintain a chewy texture as they retain approximately one-third of their moisture. In contrast, freeze-dried fruits have very low moisture content, resulting in a crispy texture. Plus freeze drying tastes almost the same as the real deal!
You can use both in this recipe, however, due to the higher water content in dehydrated berries (which makes them more chewy), you won’t be able to crush them and will have to use whole in the recipe.
Also a dehydrated fruit is a type of dried fruit but not every dried fruit is a dehydrated fruit. This guide explains it beautifully. For a recipe made using dried fruit try my healthy breakfast cookies instead.
Why didn’t my cookies harden?
These cookies should harden fairly quickly as we are not using any melted butter or eggs here. If cookies are not hardened after 30 minutes, keep them refrigerated until they do.
Tip: Make the recipe as is, without substitutions and measure out your ingredients.
Tips
- Dry cookie dough. If you find that the dough is too hard to combine add an extra splash of milk.
- Make a double batch, and freeze the extras! This recipe isn’t huge – it yields about a 8-9 small cookies – so feel free to double it if you’re serving a crowd. Store any leftover cookies in the fridge for up to a week or in the freezer for a few months!
- Make sure that your peanut butter is runny. Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff peanut butter that you might find at the bottom of the jar. The richness of runny peanut butter is essential for making great no bake oatmeal cookies!
- Stir in a pinch of salt. If you use unsalted peanut butter, add a pinch of salt to the chocolate mixture before you stir in the oats. It will really make the flavors in this recipe pop! If your peanut butter is already salted, skip the salt, or taste the mixture before adding any extra.
- Add extra chocolate. If you’re making this no bake cookie recipe, my guess is that you’re a fan of chocolate. To give these guys an extra chocolate boost, press a few mini chocolate chips onto the top of each cookie. Yum!
🧑🍳 Make Next: Peanut Butter Balls
Freezing And Storing Instructions
These cookies can last for a long time.
Better yet, pop them in the freezer and enjoy them whenever a sweet tooth craving might strike!
- To Store. Store leftover cookies in an airtight container at room temperature for up to one week. These cookies have a longer shelf life compared to many other gluten-free options, making them a fantastic make-ahead treat!
- Refrigerating. If you want your cookies to last even longer, or if you live in a humid environment, consider refrigerating them. Place them in an airtight container and store them in the refrigerator, where they will remain fresh for up to two weeks (or more).
- To Freeze. Lay the cookies out on a large baking sheet and freeze them for about 1-2 hours until solid. Then, transfer the frozen cookies to an airtight container or a ziplock bag. They can be safely frozen for up to 2 months. When you're ready to indulge, allow the cookies to thaw at room temperature until they are perfectly ready to eat.
Variations
You can add plenty of other ingredients to suit your taste:
- Triple chocolate - Go all out and cover these cookies in (unsweetened or not) melted dark chocolate. Dip each cookie into melted chocolate or drizzle it on top of the cookies. I like to do it once the cookies have been refrigerated and then wait until the melted chocolate has set. So good!
- Coconut - Add ¼ cups of shredded coconut to the mix.
- Mocha - Mix ½ teaspoon espresso powder with cocoa.
- Sweet & Salt - Sprinkle flaky sea salt on top before the cookies harden. I use this trick often whenever I'm making cookies with chocolate chips.
- Seeds - Pumpkin seeds, chia seeds, flax seeds, sunflower seeds, or hemp seeds for that healthy extra nutrition dose.
- Nuts - Try combining the decadence of half-chocolate chips with the delightful taste of chopped hazelnuts, almonds, walnuts, or pecans for a rich and buttery flavor. I like to chop these very fine and chocolate+nut combination is one of my personal favorites!
- Dried Fruit - Pick your favorites, and if possible use unsweetened dried fruit (not readily available in the grocery stores, and your best bet will be looking online). We like cranberries, cherries, and apricots.
More Oatmeal Recipes You Might Like
For all baking recipes, hop on to our Desserts collection.
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Recipe Card
Dairy Free, Gluten free, No Bake Cookies With Dark Chocolate and Raspberries (Vegan)
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INGREDIENTS
- 1 cup oat flour, or quick oats for more chunky cookies
- ¼ cup cacao powder or Dutch processed cocoa powder , see blog post for details
- ¼ cup pure maple syrup
- ¼ cup peanut butter smooth, natural may not work, see post for info
- 2 tablespoons freeze-dried raspberries, crushed or other berries or dried fruit
- 2 tablespoons dark chocolate chips, use dairy free for vegan, optional, see notes
- 3 tablespoons oat milk , or unsweetened almond milk or any other plant based milk
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Line a baking sheet with parchment paper to prevent sticking.
- In a bowl, combine the sifted flour and cacao, ensuring there are no lumps.
- Add maple syrup and creamy peanut butter, stirring until the mixture turns crumbly.
- Gently fold in the dried raspberries and dark chocolate chips.
- Gradually stir in the milk until the batter reaches a thick consistency. If you encounter difficulty combining the batter, you may add a dash more milk, though I personally found it unnecessary.
- Now, using your hands, craft 8-9 cookie balls from the batter and place them on the prepared baking sheet. Want some seriously uniform cookies? Use a cookie scoop to measure out the cookies first.
- Gently press down on each ball to form disk shapes. To enhance the presentation, garnish the cookies with additional raspberries by gently pressing them into the dough. Optional though, but I love the additional sweetness and crunch it adds.
- Place the cookies on baking sheets and allow to chill in the fridge for 20-30 minutes. Enjoy!
NOTES
- Although oats are naturally gluten-free, they are often processed alongside wheat products, leading to potential contamination. Certified GF oats are a secure option if you can tolerate oats.
- Chocolate chips - Good quality chocolate chips are a must! Chocolate chips, or chocolate chunks, use what you have! You can use no dairy or extra dark chocolate chips to make it vegan. Cocoa nibs are also a great vegan option if you can tolerate the bitterness. Alternatively, whatever chocolate chips or peanut butter chips you choose, they will taste great here.
- Classic peanut butter - Smooth and drippy peanut butter, with no added sugar. This recipe has not been tested with natural peanut butter yet and cookies may turn out to be drier and crumbly.
- Oat flour - Or you can also use coconut flour here which should yield similar results (although I haven't tested coconut flour with this exact recipe yet). You can either buy oat flour or DIY by finely grinding rolled oats with a food processor or blender.
- Freeze-dried-raspberries - Optional, but so worth it! Look for larger packets or buy in bulk online to get a discount. Or if you can, you can make freeze-dried raspberries at home with the right equipment. For a splurge, we love to have these for snacks when fresh berries are not available. Without berries, these cookies wouldn't be half as flavorful.
- FLAVOR & TEXTURE - These no-bake dark chocolate cookies with raspberries offer a delicious combination of rich and intense chocolate flavor with a burst of tangy raspberry notes. These cookies are pretty chewy but not as chewy as baked chocolate chip cookies.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
You could swap the peanut butter out for almond butter or cashew butter.
But, here's the deal, if you try using seed butter, like sunflower seed butter, it might not work out as well. It's pretty soft and runny, which could make the cookies too soft and not set properly.
So, stick with the nut butters for the best results!
Short answer: not long, because they taste delicious!
Jokes, aside, they will last a long time, place them in an airtight container and store them at room temperature for a week or refrigerate them for 2 weeks +. They freeze beautifully too!
Oats are naturally gluten-free but if the packaged doesn't clearly say certified GF then it means they have been processed in the same facility with gluten-containing grains like barley, rye, and wheat.
Quaker does offer a range of gluten-free oats. Check that the package has labeled gluten-free.
Dried fruit, but not fresh or frozen berries which will nto work for this recipe.
Yes, you can make them at home by following this guide or make dehydrated berries using a dehydrator.
Oats are naturally gluten free so there is no ''removing'' gluten process. To ensure purity, gluten-free oats, also known as purity protocol oats, are grown in separate fields and processed in facilities that have never handled gluten-containing grains.
While oats themselves do not contain gluten, this strict process guarantees there is no cross-contamination from grains that do. However some gluten-free intolerant or people with celiac disease still cannot tolerate oats.
Julia | The Yummy Bowl
delicious chewy no bake gluten free cookies with dark chocolate!