Gluten Free Fudge No-Bake Cookies

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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 15 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  • 1/2 cup honey*
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil*
  • 1/2 cup creamy or crunchy peanut butter
  • 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.


  1. Sweetener: Maple syrup may be used instead of honey.
  2. Coconut Oil: Only butter is a suitable substitute.
  3. Sunflower Seeds: Instead of sunflower seeds, use all peanuts or substitute another nut.
  4. Nut Free Version: Use sunflower seed butter and all sunflower seeds.

Keywords: gluten free fudge cookies, gluten free no bake cookies


  1. 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.

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

  2. 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.

  3. Sally,
    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…..


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

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

  5. 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!

  6. 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!

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

  7. 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

  8. 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?

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

  9. I can’t stop making these!! We were invited to a BBQ this summer and I wanted to bring a light desert. I am SO glad I stumbled upon this recipe because I have made them at least 5 more times since and they have been a bit every single time! I also make them with whatever but or seed butter and nuts I have on hand and they’ve tasted incredible in all combinations. Thank you so much for this easy and amazing recipe!

  10. Hi Sally!

    Just love this recipe, plan on making it this weekend! Do you have any other no-gluten baking recipies I could find sonewhere, please?!


  11. I made these for my Christmas cookie tray since my cousin is GF, egg free, dairy free. They actually stole the show, even up against like 4 SBA show stoppers! A lot of us were wanting a dessert that wasn’t going to fill us with holiday food guilt and/or make us look like santa doubles and these were perfect. So delicious and addicting, everyone raved about them. I am drooling thinking about the texture of these even now a week later. So glad I found this recipe.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally