3 Ingredient Easy Gluten-Free No Bake Holiday Peanut Butter “Cookies”

Easy No Bake Gluten-Free Holiday Peanut Butter “Cookies”

Lisa Triggs
These holiday "cookies" have been a family favorite for many years! Using different sized crackers and your preferred nut butter, you can create yummy holiday treats in a flash!
Prep Time 30 mins
Cook Time 1 hr
Course Dessert, holiday treats
Cuisine christmas, gluten free

Equipment

  • glass or microwaveable bowls
  • cookie sheets covered with parchment paper

Ingredients
  

  • 1 lb Melting or molding chocolate wafers for each color of cookie (we used chocolate,red and green for this recipe) so a total of 3 lbs
  • ¼ tsp Coconut oil per color (optional) add only if using molding chocolate to help the melting process
  • 2 boxes Salted gluten-free crackers of your choice. We used gluten-free Breton crackers (original flax) and Lance original gluten-free crackers herb or cheese crackers not recommended for this recipe
  • 1 jar All natural gluten-free peanut butter (doesn't have to be all natural)
  • 1 jar Cashew butter optional
  • 1 jar Salted caramel nut butter optional
  • Sea salt or himalayan salt to taste optional
  • Finely chopped candy cane to taste optional

Instructions
 

  • Place parchment paper on the cookie sheets. Lay the crackers in twos (to make sandwiches) until you have filled the sheet.
  • Spread your chosen nut butter onto each sandwich. For this recipe, we used all 3 nut butters listed in our ingredients.
  • Take your chocolate and empty it into a glass or microwaveable bowl. If you are using molding chocolate, add the coconut oil and then microwave for about 1 minute or until fully melted, depending on your microwave wattage. Check after 45 seconds. DO NOT OVERCOOK.
  • You will know if you overcook the chocolate. It will clump together and start to smell burnt.
  • Once warm, stir the melted wafers until it reaches a smooth consistency.
  • Using your fingers, tongs or a spoon, dip each cookie sandwich into the melted chocolate until completely covered and place back on the cookie sheet.
  • Repeat all instructions if you are using multiple colors of chocolate.
  • Optional: Sprinkle with sea salt, crushed candy cane or holiday sprinkles if desired.
  • Put the entire tray of cookies into the fridge for about an hour, or freezer for 30 minutes to cool. *You can also just leave the tray sit out to cool but for optimum results, we recommend cooling in the fridge.
  • Serve at room temperature or put into a gift box as a homemade gluten-free holiday treat.
  • NOTE: If your chocolate cools and hardens before you have dipped all of your cookies, you can put it back into the microwave for a few seconds to reheat it. Just be careful not to burn it.

Notes

These cookies can be kept in the fridge for about 2 weeks and can be frozen for up to 2 months.
GFFP certified brands of nut butter: 
Once Again Nut Butter
Woodstock Foods
Wholesome
 
 
 
Keyword Christmas cookies, gluten free cookies, gluten free desserts