Gluten Free Fudge No-Bake Cookies

You’ll love my no-bake chocolate peanut butter bars!

These 7 ingredient fudgy no-bake cookies taste like candy bars. Gluten free and no refined sugars!

These 7 ingredient fudgy no-bake cookies taste like candy bars. Gluten free and no refined sugars!

Another no-bake cookie for you today. AKA effortless chocolate bliss.

I do not follow a gluten free diet.  But, I know many of my readers do and I receive quite a bit of requests to make some gluten free recipes. I’m not too seasoned in the gluten free flour world, but I do know how to make a mean gluten free healthy chocolate truffle. And those Skinny Chocolate Peanut Butter No-Bake Cookies from last week? Use certified GF oats and you’re good to go.

I must admit to you: today’s cookies are accidentally gluten free!

You see, I wanted to created a salty/sweet/chocolate no bake cookie, similar to the cookies I shared last week.  Salty & sweet is my favorite “flavor” when it comes to dessert.  Rather than using oats or flour, I took some salty peanuts and sunflower seeds to create the base for today’s healthy chocolate treat.

These 7 ingredient fudgy no-bake cookies taste like candy bars. Gluten free and no refined sugars!

There are so many wonderful attributes to today’s recipe.  First, there is absolutely no refined sugar whatsoever present in this recipe.  I simply used honey to sweeten the little guys up.  There is also no butter used at all, which is a typical ingredient in most no-bake cookies. In fact, there are only 7 super easy ingredients needed to create these.  When it comes to healthy recipes, easy and convenient are most important!

After 1 bite, Kevin described these cookies as chocolate candy bars with salty peanuts inside. And that is exactly what they are! It’s a thick (and healthy) chocolate coating binding peanuts and sunflower seeds. It’s a texture freak’s dream, chocoholic’s dream, and salty-sweet lover’s dream.

The glistening chocolate you see here is made from easy, good-for-you ingredients.  Coconut oil, unsweetened cocoa powder, and honey.  Coconut oil is necessary for these cookies; there simply is no replacement that will work in lieu of coconut oil besides butter. And using butter just defeats the purpose of these healthy chocolate treats, right?!

Read about all of the health benefits of coconut oil.

Gluten Free Fudge No-Bake Cookies by

Oh and there’s peanut butter in these as well. Salty peanuts + creamy peanut butter AND chocolate that’s good for me?  Needless to say, I could hardly resist one every time I opened the refrigerator this week. The torture!

The cookies take less than 10 minutes to throw together.  I measured 1.5 Tablespoons of “dough” and dropped them onto a silicone baking mat lined cookie sheet.  The cookies took about 1 hour to become solid in the refrigerator, making them easy to remove from the cookie sheet.  Since coconut oil melts at room temperature, make sure you keep these in the refrigerator at all times to keep a firm texture. But melty chocolate goo isn’t such a bad thing right?

These no-bake healthy “chocolate bars” taste completely sinful. The chocolate is rich, creamy, thick, and smooth. The crunchy sunflower seeds and salty peanuts give each bite an unbelievable texture, making these cookies a new favorite.  The recipe makes 15 cookies, and let me tell ya – all 15 of those cookies are already gone.  I cannot resist salty/sweet anything!

These 7 ingredient fudgy no-bake cookies taste like candy bars. Gluten free and no refined sugars!

If you follow a gluten free diet, and even if you don’t – I know you will adore my new healthy cookies.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

You’ll also love: 4 ingredient peanut butter fudge, chocolate peanut butter snack bars, 1 bowl quinoa crunch snack bars, chocolate peanut butter no-bake cookies, chocolate peanut butter lovers’ granola, chocolate peanut butter protein smoothie, and skinny chocolate peanut butter swirl cupcakes.

Gluten Free Fudge No-Bake Cookies

Yield: 15 cookies


  • 1/2 cup honey*
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil (no substitutions are suitable besides butter)
  • 1/2 cup peanut butter (creamy or crunchy)
  • 1/4 teaspoon salt
  • 1 cup sunflower seeds
  • 1 and 1/4 cup chopped peanuts (I used dry roasted + salted)


  1. Line a large cookie sheet with a silicone baking mat or parchment paper. Set aside.
  2. In a small saucepan over medium heat, combine the honey, cocoa powder, and coconut oil. Stir until all is melted. The mixture will be very thick. Allow to boil for about 1 minute. Remove from heat and stir in peanut butter and salt until completely smooth.
  3. Add the sunflower seeds and peanuts, mixing well to make sure all is coated with the chocolate/peanut butter mixture. Using a spoon, drop mixture into small piles on prepared baking sheet. I measured roughly 1.5 Tablespoons of "dough" each, to make 15 cookies. Make them as big or small as you wish.
  4. Transfer cookies to the refrigerator and allow to set, about 1 hour. Serve cookies immediately to avoid the chocolate from melting. Store cookies in the refrigerator (covered) for up to 7 days.

Recipe Notes:

*Maple syrup may be used instead of honey.

*Instead of sunflower seeds, use all peanuts or substitute another nut.

*Looking for nut free version? Try using sunflower seed butter and all sunflower seeds.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



If you like today’s cookies, I have a feeling you’ll love these similar recipes.

Skinny Chocolate Peanut Butter N0-Bake Cookies

Chocolate Peanut Butter Banana No Bake Cookies


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Brownie Truffle Energy Bites by


Homemade Chewy Fudge Granola Bars

Chewy No-Bake Fudge Granola Bars


Skinny Peanut Butter Swirl Brownies

Skinny Peanut Butter Swirl Brownies by


See more healthy recipes.

See more no-bake recipes.

See more sweet & salty recipes.





  1. Whittney on April 24, 2013 at 10:24 am

    Sigh. Butter IS good for you. Why is everyone still stuck in the land of avoiding butter?!

    • Sally on April 24, 2013 at 10:38 am

      Hey Whittney! I am no stranger to using butter. One quick glance in my cookie, brownie, cupcake, cake, sweet roll, and candy archives agree to that. 🙂 For those watching their calorie intake, butter and saturated fat are the first to go. I replaced it with heart-healthy coconut oil. Thanks for your opinion!

  2. LauraJ on April 29, 2013 at 4:34 pm

    Still new to coconut oil, is that a 1/4 cup just scouped out of the jar or 1/4 cup melted? I’m excited to try these! I love no bakes!

    • Sally on April 29, 2013 at 6:55 pm

      Hey Laura! Just scooped out of the jar. Enjoy!

  3. Dana on May 1, 2013 at 10:44 am

    Hi Sally …

    These look amazing..I just have a question regarding PB..Can I use the all natural PB here ..( no sugar/salt added). I tend to like it better but wonder if it would change the consistency of the treat since it’s less oily ?

    Thank You !

    • Sally on May 1, 2013 at 1:35 pm

      Hi Dana! I’ve never tried to make these with all-natural peanut butter. I assume it would be fine though since there are a few other binding ingredients as well.

    • Lety on May 1, 2013 at 10:26 pm

      Dana, I made these yesterday with all natural (fresh churned) peanut butter. No sugar or salt added and they came out amazing!

      • Sally on May 1, 2013 at 10:52 pm

        Thanks for letting me know, Lety!

      • Dana on May 30, 2013 at 11:28 am

        Thank You Lety and Sally ! You know what I will be doign this weekend …YUM-O !!!

  4. Megan @ For the Love of Cookies on May 3, 2013 at 4:21 pm

    I finally got around to making these and I am amazed! I’m battling off feelings of guilt because they seriously taste like they cannot be healthy! Thanks for the amazing recipe!

    • Sally on May 3, 2013 at 4:47 pm

      I know, right?! They are so decadent and it’s crazy to think that they are a healthier version!

  5. Maria on June 2, 2013 at 11:30 pm

    These look sooo good! I can’t wait to try them out 🙂 Just wondering, could I use melted chocolate instead of cocoa powder?

    • Sally on June 3, 2013 at 12:50 pm

      Hi Maria! Melted chocolate would cancel out the need to use coconut oil. Unfortunately, without trying it out myself, I’m not sure how much melted chocolate you would need. Using cocoa powder may be a little easier. There is no substitution for coconut oil except for butter, though.

  6. neha on July 2, 2013 at 1:03 pm

    Hi Sally,

    It is always a delight to bake your wonderful recipes. I tried this gluten free no bake recipe and I am amazed at how delicious it tastes. I wanted to know if this recipe is completely gluten free and that there are no traces of it anywhere, don’t want to gift it to someone only to tell them its 100% gluten free when maybe its not.

    Thank you so much for sharing.

    • Sally on July 2, 2013 at 5:52 pm

      It sure is! There is no wheat in the recipe. Seeds, nuts, peanut butter, cocoa powder, honey, oil – no wheat.

  7. Kelly on September 23, 2013 at 2:43 pm

    These are awesome. Of course…I did alter them a bit. I didn’t have a lot of honey so I used 1/4 cup blackstrap molasses and 1/4 cup of maple syrup. And then I didn’t have any sunflower seeds so I was trying to think of something healthy to throw in there…so I used 1 1/2 cups salted peanuts and about 3/4 cup of oats. And they are really good. I discovered your website through pinterest and I am having a blast looking at all the different recipes.

    • Sally on September 23, 2013 at 5:48 pm

      Your version sounds delicious Kelly! So happy you like them. I think they taste like candy bars! I appreciate you reporting back.

  8. Lori Callo on November 8, 2013 at 9:23 pm

    my neighbor made these and I am making them tomorrow, i was wondering do you have nutritional information on line for your recipes? like calories, fat calories etc…..


    • Sally on November 9, 2013 at 3:06 pm

      Hi Lori! No, my website does not offer that. However, feel free to plug my recipe into a calorie counting website. Enjoy these cookies!

  9. Yammie @ Yammie's Noshery on December 5, 2013 at 8:31 pm

    Hey Sally! Just made these with oats and rice krispies in place of the seeds and nuts. Yum! Thanks for the recipe! 🙂

    • Sally on December 5, 2013 at 8:36 pm

      That’s great, Yammie! I have no doubt your version is fantastic.

  10. Mariah on January 24, 2014 at 9:29 pm

    I made these today, and they are super yummy! My only complaint is that they are a bit oily, but otherwise the texture is great!

    • Mariah on January 24, 2014 at 9:30 pm

      also used cashews instead of peanuts to make it paleo!

  11. Shaunna on June 9, 2014 at 3:29 pm

    The last couple of times I have made this recipe some of the peanut butter has separated out. Do you think I am boiling it too much? Thanks for your help. Love this recipe!

    • Sally on June 9, 2014 at 4:34 pm

      You could be. Are you using natural style peanut butter? I find oily peanut butters don’t work best for these.

      • Shaunna on June 9, 2014 at 5:19 pm

        I am just using regular peanut butter. I will try shortening the boil time. Thanks.

  12. Siti on June 28, 2014 at 12:38 pm

    Hi Sally, I am a new reader to your blog – came across you when I was googling no-bake recipes because I hardly cook, let alone bake

  13. Amber on August 1, 2014 at 10:40 am

    We love these! Could you please let me know if they freeze well. Thanks!

    • Sally on August 1, 2014 at 4:31 pm

      Yep! They freeze well, up to 2-3 months.

  14. Angie on November 26, 2014 at 10:58 am

    Which recipe would you say is the best- these or your Homemade Chewy Fudge Granola Bars?

    • Sally on November 26, 2014 at 7:02 pm

      hmm. I love them both Angie. The granola bars are a little easier to make though.

  15. Rachel on June 14, 2015 at 4:20 pm

    So I made these with dark chocolate cocoa powder and they turned out terrifyingly black, but so delicious. One thing-after being stored in the fridge overnight they still haven’t set and remain gooey. Any suggestions? 5 minutes in the freezer?

    • Sally on June 14, 2015 at 9:13 pm

      Freezer will help, yes! I tend to steer clear of dark cocoa powder for that very reason– unattractively black cookies!

  16. irida on May 20, 2016 at 2:26 pm

    can i use oats instead of sunflower seeds



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