These nut-free no-bake cookies taste just like what your momma used to make, but they're made with sunflower butter, so they're perfect for classroom treats or people with nut allergies. They come together quickly and easily, and as the name implies, there's no baking involved.
I grew up eating no-bake cookies filled with creamy peanut butter, but wanted to create a version that everyone could enjoy, nut allergy or not. These nut-free no-bake cookies are super gooey and delicious, taste really similar to the real thing, and are completely free of tree nuts.
Looking for other easy desserts? Try our gooey chocolate stuffed cookie bars, sheet pan carrot cake bars, or date brownies.
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Key Ingredients
- Quick/instant raw oats
- Sunflower butter
- Cocoa powder
- Vanilla extract
- Sugar
- Butter
- Milk
See recipe card for amounts.
Instructions
Step 1: Add oats, sunflower butter, cocoa powder, and vanilla to a large mixing bowl and mix until combined.
Step 2: Add sugar, butter, and milk to a saucepan over medium heat. Let the butter melt, stir to combine everything, and let the mixture come to a boil. Cook for about a minute, stirring constantly, then remove from heat.
Step 3: Add the hot sugar and butter mixture to the mixing bowl with the oats. Mix well.
Step 4: Use a cookie scoop or large spoon to spoon the mixture onto wax or parchment paper. Let the cookies set up for about 30 minutes, then use a spatula to transfer them to a plate. Cover them with plastic wrap and place them into the refrigerator for at least an hour (this helps the cookies harden more).
Frequently asked questions
Sunflower butter is a little bit runnier than peanut butter, so these cookies tend to be on the runnier side. To prevent your cookies from being too runny, make sure your sunflower butter is mixed up well before using. If they're still turning out too runny, let them set up a little longer, and store them in the refrigerator. Don't worry too much if your cookies are misshapen. They will still be delicious.
Yes! If you use peanut butter, they'll just be like normal no-bake cookies. Follow the instructions as written, just substitute peanut butter for the sunflower butter.
These cookies are best stored in the refrigerator in an air-tight container or on a covered plate. They taste best in the first two or three days.
Nut-Free No-Bake Cookies Recipe
These nut-free no-bake cookies taste just like what your momma used to make, but they're made with sunflower butter, so they're perfect for classroom treats or people with nut allergies. They come together quickly and easily, and as the name implies, there's no baking involved.
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Ingredients
3 cups 3 raw quick/instant oats
⅔ cup ⅔ sunflower butter
4 tablespoons 4 cocoa powder
2 teaspoons 2 vanilla extract
2 cups 2 granulated sugar
½ cup ½ unsalted butter
½ cup ½ milk
Directions
- Add oats, sunflower butter, cocoa powder, and vanilla to a large mixing bowl and mix until combined.
- Add sugar, butter, and milk to a saucepan over medium heat. Let the butter melt, stir to combine everything, and let the mixture come to a boil. Cook for about a minute, stirring constantly, then remove from heat.
- Add the hot sugar and butter mixture to the mixing bowl with the oats. Mix well.
- Use a cookie scoop or large spoon to spoon the mixture onto wax or parchment paper. Let the cookies set up for about 30 minutes, then use a spatula to transfer them to a plate. Cover the plate with plastic wrap and place into the refrigerator for at least an hour (this helps the cookies harden more).
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