Name: Lemon Oatmeal No-Bake Cookies Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups old-fashioned rolled oats; Pinch of salt; 1/2 cup natural peanut butter (or almond butter); 1/4 cup maple syrup or honey; 2 tablespoons coconut oil (melted); Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract

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Introduction

These Lemon Oatmeal No-Bake Cookies are a refreshing twist on the classic no-bake treat. Combining zesty lemon with wholesome oats and natural nut butter, they’re perfect for a quick snack or a light dessert without turning on the oven.

A close-up view of three golden oat cookies stacked on top of each other on a white plate with a thin blue rim, showing the rough texture of oats on top and around edges. In the background, there is a blurred yellow object, likely a lemon, on a white marbled surface. The warm lighting highlights the crispy and crumbly texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups old-fashioned rolled oats
1/2 cup natural peanut butter (or almond butter)
1/4 cup maple syrup or honey
2 tablespoons coconut oil (melted)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: In a large mixing bowl, combine the oats, peanut butter, maple syrup (or honey), melted coconut oil, lemon zest, lemon juice, vanilla extract, and a pinch of salt.
Step 2: Stir until all the ingredients are well combined and the mixture becomes thick and sticky.
Step 3: Using your hands or a spoon, scoop out small portions of the mixture and roll them into balls or flatten them into cookie shapes.
Step 4: Place the cookies on a parchment-lined baking sheet or plate and refrigerate for at least 30 minutes to allow them to firm up.
Step 5: Once set, enjoy these zesty, no-bake cookies as a quick snack or a light dessert!

Tips & Variations

Try swapping lemon zest for orange zest for a sweeter citrus flavor that still pairs well with oats.
For a crunchier texture, add chopped nuts or seeds into the mixture before shaping the cookies.
If you prefer a sweeter cookie, slightly increase the maple syrup or honey to taste.
Make sure to use natural peanut butter without added sugar or oil for the best texture.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. If you want to keep them longer, freeze the cookies in a sealed container for up to one month. To enjoy, thaw in the refrigerator or at room temperature. These cookies hold their shape best when kept chilled.

How to Serve

A close-up image shows three round oatmeal cookies stacked on each other on a white plate with a light blue rim. The cookies have a rough texture with visible oats on the surface, giving them a crunchy appearance. In the background, there is a soft focus lemon adding a pop of yellow color. The scene is set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats provide a chewier texture that holds together well in no-bake cookies. Using quick-cooking oats may result in a softer texture and less firm cookies, but they can still work in a pinch.

Is it possible to make these cookies vegan?

Yes, simply use maple syrup instead of honey, and ensure your peanut or almond butter doesn’t contain any animal products. This keeps the recipe fully plant-based.