Description
These Lemon Oatmeal No-Bake Cookies are a refreshing, chewy, and healthy treat combining the zesty brightness of lemon with wholesome oats and almond flour. Sweetened naturally with maple syrup or honey and featuring the tropical hint of shredded coconut, these easy-to-make cookies require no baking and are perfect for a quick snack or light dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup shredded coconut (optional)
Wet Ingredients
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients: In a large mixing bowl, mix together the rolled oats and almond flour until well incorporated.
- Mix wet ingredients: In a separate bowl, whisk the maple syrup or honey, melted coconut oil, freshly squeezed lemon juice, lemon zest, vanilla extract, and salt until smooth and fully blended.
- Combine wet and dry: Pour the wet ingredients into the dry oat and almond mixture, stirring thoroughly to ensure everything is evenly coated. If using shredded coconut, fold it gently into the combined mixture at this stage.
- Form cookies: Using a tablespoon, scoop out portions of the mixture and shape them into small, flat cookies, gently pressing to ensure they hold together.
- Chill to set: Arrange the cookies on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow them to firm up properly.
- Serve: Enjoy these lemon oatmeal cookies straight from the fridge as a refreshing, chewy, no-bake snack perfect for any time of day.
Notes
- For a vegan option, ensure to use maple syrup instead of honey.
- Freshly squeezed lemon juice and zest will yield the best flavor intensity.
- If you prefer a crunchier texture, lightly toast the rolled oats before mixing.
- Store cookies in an airtight container in the refrigerator for up to a week.
- Optionally, add a handful of chopped nuts or dried fruit for variation.
