Preacher Cookies are naturally gluten free no-bake cookies loaded with chocolate, oats, and a touch of peanut butter for the perfect emergency sweet fix. These cookies are so quick and easy, they can be whipped up in minutes when an unexpected guest, or preacher, arrives at your door!
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Preacher Cookies That Work Every Time
Old fashioned no bake cookies have definitely endured the test of time in our family. Countless batches were made at the hands of my sisters and I growing up. In fact, they were the were the very first cookies I remember making without the help of my mom, so yes, they are easy.
After transitioning to a gluten free diet years ago, I was delighted to realize preacher cookies, require no speciality ingredients, just like another fave we make on repeat – no bake peanut butter bars without graham crackers. Just be sure to pay attention to the ingredient labels.
Besides the taste, this is the recipe I come back to time and again because the ingredients are always right in my kitchen (I bet it’s the same for you too). Adding a bit a peanut butter gives a nice subtle taste and helps prevent them for drying out. For those true peanut butter fans, I recommend checking out another naturally GF treat – chewy old school flourless monster cookies.
Even though they take only 10 minutes start to finish to make, the timing is everything. If you boil the mixture too long you will get dry and crumbly cookies. Not enough, and they will be too soft to set. I want you to make them with success every time, so below I share three different ways to make sure the no bake mixture is perfect before taking it off the heat.
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Ingredient Tid Bits
- Unsweetened Cocoa Powder – Use natural baking cocoa or dutch-processed for a deeper chocolate flavor. Check out these fudgy flourless cookies to learn more about the difference between the two.
- Milk – For best results use at least 2%, but whatever you have on hand will work, as well as non-dairy milk.
- Peanut Butter – Creamy or crunchy, or substitute any preferred creamy nut butter, such as almond butter. Not a fan of peanut butter? Leave it out.
- Quick Oats – For a gluten free no-bake cookies recipe, be sure to use certified gluten free oats. If you only have old fashioned rolled oats on hand they may be used in the same amount. However, I like the texture to be better with quick oats because the cookies hold their shape better.
Let’s Make This Together!
Recipe goes fast – so prep!
Remember how the name came about? A hypothetical preacher arrives at the door and you need to whip something up fast! Since no bake cookies come together in a jiffy, it’s best to measure out the ingredients beforehand. Go ahead and add the butter, cocoa powder, sugar, milk and salt to a saucepan. Also, line two baking sheets with parchment or wax paper and set aside.
Heat and mix just the right amount of time.
Bring the sugar / butter mixture to a full boil over medium heat. Once it begins to boil, cook and stir intermittently for 1 minute. It’s best to set a timer to be very precise.
Also, this is when you may start questioning everything. Is this a boil? When do I start the time? Is it boiling too much? I know. I’ve been there.
A boil is a full rolling boil, not just when it starts to bubble and simmer. If you feel like it’s boiling too aggressively, just lower the heat a bit, but still maintain a boil. Hopefully that gives you a little preacher cookie confidence.
When I was younger and made them, I would do the water check. Have a bowl of very cold water ready (add a couple ice cubes), drop and little in, and you should be able to shape it into a soft, malleable ball. You can also use a thermometer to be 100% sure it’s reached 234-236℉.
Once the timer ends, remove the pan from the heat and stir in the oats, vanilla, and optional peanut butter.
Get scooping!
The mixture will start to harden as it cools, so you want to get them on those prepped, lined cookie sheets as soon as possible. To do this quickly, I use a 2 tablespoon cookie scoop, but you can also just use a spoon and scrape off with another spoon.
On the other hand, if they harden before you can get them all scooped, just add a dash of very hot or boiling water to loosen up the mixture.
Try your hardest to set aside for 15 minutes to cool and harden before digging in. Then enjoy!
Why didn’t my cookies harden?
No bake cookies fail to harden when the mixture hasn’t boiled long enough. Typically I cook the butter / sugar mixture about 5 seconds over just to be sure they set up. Do not cook over that, though, or the cookies will become dry and crumbly.
To ensure they harden, first have the mixture come to a full, rolling boil over medium heat. Set a timer for 1 minute and then remove from the heat. Like homemade peanut brittle, the timing is essential for having the cookies set properly.
If they don’t harden, after cooling completely, either refrigerate or freeze them to set them up. They will have to be stored in the fridge or freezer to stay firm, though. They may be enjoyed cold and are still amazing!
Humidity also plays a huge roll. Making no bake treats becomes more hit or miss with more moisture in the air. If it’s raining outside, you may want to take a beat before making them.
Yummy, Fun Additions and Modifications
- Coconut: Omit the peanut butter and add 1/2 cup shredded coconut.
- Mocha: Add 1/2 teaspoon espresso powder to the cocoa powder.
- Double Chocolate: When adding the oats and peanut butter, stir in up to 1/2 cup semisweet chocolate chips. They will harden as the mixture cools, giving a more robust chocolate taste.
- Sweet & Salty: Before the cookies harden sprinkle tops with flaky sea salt.
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10 Minute No-Bake Preacher Cookies (Gluten Free)
Ingredients
- 8 tablespoons unsalted butter
- 1 ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup milk, 2% or whole is recommended
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats,, (certified gluten free)
Equipment
Instructions
- It's best to have your ingredients measured out and prepared beforehand. Place the sugar, cocoa powder, butter, milk, and salt in a medium saucepan. Measure out the peanut butter, quick oats, and vanilla. Set aside. Line two baking sheets with parchment or wax paper and set aside.8 tablespoons unsalted butter, 1 ¾ cup granulated sugar, ⅓ cup unsweetened cocoa powder, ¼ teaspoon salt, ½ cup milk
- Bring the sugar / butter mixture to a full boil over medium heat, stirring intermittently. Once it begins to boil, cook and stir constantly for 1 minute. It's best to set a timer to be very precise so they cookies set properly.
- After 1 minute boiling, immediately remove the mixture from the heat and stir in peanut butter and vanilla until smooth. Stir in oats.½ cup creamy peanut butter, 1 teaspoon vanilla extract, 3 cups quick-cooking oats,
- Drop cookies by 1 ½-2 tablespoonfuls onto the prepared cookie sheets. To do this quickly and evenly, use a medium cookie scoop. Set aside for 15-20 minutes to cool and harden.
Notes
Dairy-Free / Vegan Modification
Substitute dairy free milk, such as almond milk, and use plant-based butter, such as Earth Balance butter sticks. Omit the salt from the recipe if using vegan butter because it tends to be a little saltier than traditional butter.Adding Peanut Butter
You can also leave out the peanut butter and continue with the recipe. Alternatively, you can add more peanut butter if you are looking for a more pronounced peanut butter taste. Adding 1/3 cup gives a more subtle hint of peanut butter, but up to 2/3 cup may be added.Storing
Store in an airtight container at room temperature up to a week. To store longer, or if it is particularly humid, store in the refrigerator or freezer.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Recipe is a little confusing or it could just be me under a lot of stress. Otherwise cookies came out great. I used dark cocoa powder instead to make more nutritious.
Hi Patricia,
I appreciate the feedback. I added a couple clarifiers in the recipe as to not confuse anyone. I hope that helps!
Best,
Melissa
Delicious! A childhood favorite!
They really are soo good! Thanks for taking the time to leave a note, Beth!
Best,
Melissa
Can you use regular oats, or do they have to be quick oats?
Hi Cindy,
Yes, that wouldn’t be a problem. Enjoy!
Best,
Melissa
can i substitute rice crispies for the oats?
Huh Sabrina, you know I have never considered this. I don’t see why not, but I’m just not sure of the amount. I don’t think it would be the same. Sorry I can’t be of more help!
Best,
Melissa
1 minute rapid boil wasnt long enough, cookies didn’t set up correctly. Boil longer
Sorry to hear the cookies didn’t work out for you, Brian. It’s a little tricky to judge exactly when it’s boiling, but it should be a full rolling boil before the timer is set.
Best,
Melissa
My cookies did not set. It’s not Hardinging. How do I fix this? I followed your instructions to a T. Don’t know why it didn’t set.
Hi Ashley,
I’m so sorry to hear that. It sounds like it may not have boiled long enough. If you just made them, you can scrape everything back into the pan and heat it longer. Otherwise, they will set if you put them in the fridge. Every once in a while this happens to me too. 🙁
Best,
Melissa
Reliable gluten-free cookies with a lot of possibilities for variation (coconut, peanut butter, etc.). I guess it’s a matter of taste, but I found these to be much too sweet. I suggest using 1.25 cups sugar at most, less if you use sweetened coconut flakes, and consider a half teaspoon of salt to counteract the sweetness.
Thanks for your suggestions, Benjamin. Sweetness, like salty, definitely develops personally depending on how much or little people consume it. These are all helpful!
Best,
Melissa