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Gluten Free No Bake Cookies

  • Author: Chef Serena Poon


Prep time: 5 minutes; Cook time: 5 minutes; Cool time: 20 min; Total time: 30 min

Makes: 15-18 Servings


1/2 cup coconut sugar

2 TB unsweetened nut or seed milk

3 TB coconut oil 

2 TB unsweetened cacao powder (or cocoa powder)

1/3 cup unsweetened shredded coconut

2 TB raw hemp seeds 

2 TB raw pumpkin seeds

1 cup instant rolled oats (gluten-free option)

1/3 cup nut butter (use almond butter or toasted hazelnut butter)

1/2 tsp pure vanilla extract (alcohol-free option)

1 pinch sea salt or Himalayan salt (or 1/8 tsp)

2 TB chopped raw pistachios or shredded coconut


  1. Line a baking sheet with Silpat or parchment paper.
  2. Add coconut sugar, nut milk, cacao powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently. I use these measuring cups and this spatula set.
  3. Once the mixture is bubbling, allow it to stay at a low boil for 1 minute (set a timer).
  4. Remove pan from heat and add nut butter, oats, hemp seeds, pumpkin seeds, shredded coconut, vanilla extract, and salt. Stir to combine. Make sure to fully incorporate all ingredients.
  5. Scoop and drop 1 TB (heaping) of the batter onto the prepared baking sheet and top with chopped raw pistachios and/or additional shredded coconut flakes (optional).
  6. Let sit at room temperature until cooled and hardened, about 25-30 minutes (depending on the temperature of the room).
  7. Store in a sealed, air-tight container at room temperature. Can also be stored in the refrigerator, but is best served fresh and/or at room temp. Keeps for 3-5 days.