Has anyone tried to make No Bake Cookies with gluten free oats? I was wondering if they turn out the same?

I have made No bake cookies with both gluten-free oats and Quinoa flakes. Both versions worked very well. Here is the recipe I used. I also tried to make them with Poha, and that version did not work at all. The poha stayed way too crunchy.

Thanks Colleen I appreciate it. I do miss No Bake Cookies

I love love love no bake cookies. They taste the same I think, with the gluten free oats. My recipe is a little different then the one above so I thought I would add mine to the pot since I love it so much.

Chocolate p.b oatmeal no bake cookies

2 cups white sugar
1/2 cup powdered baking cocoa (I prefer Hersheys)
1/2 cup milk (or soy)
1/2 cup butter or alternative
1 teaspoon vanilla
1/2 cup natural peanut butter
3 cups gluten free oats

add the sugar, cocoa, milk, and butter in saucepan. Stir regularly bring to a low boil, be careful not to burn mixture. Turn heat off, add vanilla, then p.b. When peanut butter is completley melted into mixture, add oats. Set globs onto wax paper, put in fridge to chill. Use fingers to lick saucepan clean.. (optional).

Thanks I am going to try both.

I love the last part which is optional

I just made a great "cookie" ... more like a donut hole really.

in the food processor:

1/2 cup pecans
1/2 cup coconut
3/4/5 dates (depends on how sweet you want it)
handful of cocoa nibs (optional - these are raw chocolate - have good stuff for you in there)
handful of dried cranberries
dash of cayenne
dash of salt (this is if your pecans were raw and unsalted, which they should be)
2 tbs maybe of nut butter (walnut is what I used, pecan would work, cashew would work)

mix until sticking together, but not like nut butter - still has form, but sticking together a bit.

now I added some agave syrup to make it stickier. the goal is to make it sticky-ish, so you can roll them up in balls and then roll them in coconut. Maybe a little water. Also, if you keep your hands wet, they'll roll up better.

they taste GREAT and they are good for you. no refined sugar at all, lots of fiber, lots of good fats. Yum. And all raw.

In recipes that require butter or milk is there a sub that can be used. I try to keep lactose to a minium and I'm allergic to corn and soy. I also react to eggs as well.