Lemon Oatmeal No-Bake Cookies
These quick and easy Lemon Oatmeal No-Bake Cookies are perfect for busy afternoons or lunchboxes, combining oats and nut butter for a chewy, tangy treat that kids love.
Ingredients
Essentials
- 1 cup rolled oats Old-fashioned oats give the best chew.
- 1/2 cup peanut butter or almond butter Use smooth or slightly chunky.
- 1/4 cup honey or maple syrup Sweetener to bind and balance the lemon.
- 1/4 cup lemon juice Fresh is best for bright flavor.
- Zest of 1 lemon Adds concentrated lemon aroma.
- 1/2 teaspoon vanilla extract
- A pinch of salt
Optional Add-ons
- 1–2 tablespoons chia seeds or ground flaxseed For a fiber boost.
- 1/4 cup shredded coconut For texture and mild sweetness.
- 2 tablespoons mini chocolate chips Stir in after mixing so they don’t melt.
- 1–2 tablespoons poppy seeds For extra lemon pairing.
- 1 tablespoon Greek yogurt Thick to make them a bit softer.
- A sprinkle of powdered sugar mixed with lemon zest For a light dusting if serving to guests.
Instructions
Preparation
- Measure and gather: Scoop the oats into a medium mixing bowl.
- Add wet ingredients: Add the peanut or almond butter, honey or maple syrup, lemon juice, lemon zest, vanilla, and a pinch of salt to the oats.
- Mix until combined: Stir until the mixture is evenly moistened.
- Form cookies quickly: Use a tablespoon or small cookie scoop to portion the dough and shape into cookies.
- Arrange to chill: Line a baking sheet with parchment paper and place cookies about 1 inch apart.
- Firm in the fridge: Refrigerate for at least 30 minutes.
- Store and enjoy: Transfer to an airtight container once set.
Notes
Store them in an airtight container in the refrigerator for up to one week. To freeze, lay them in a single layer on a tray until firm, then move to a freezer container for up to 2–3 months.