These oatmeal cookies are thin and crispy. They are easy to make and need just three ingredients. They are a healthier version of old-fashioned crispy oatmeal cookies and they don’t contain any wheat flour, eggs, refined sugar or dairy butter. They store well and are a great healthy snack or dessert.
My family loves crispy and crunchy snacks so they love these crispy oatmeal cookies. Most traditional crispy oatmeal cookies contain a lot of sugar and dairy butter. These do not. They are made of just 3 ingredients and are a healthy treat.
- Rolled Oats
- Maple Syrup
- Almond Butter
Rolled Oats: You can use rolled oats or quick oats. The oats are pulsed in a blender or food processor. The finer oat texture is what allows the cookies to be crispy instead of soft or chewy.
Maple Syrup: This recipe works best with pure maple syrup. I don’t recommend substituting with honey because it changes the consistency of the cookies. Maple syrup provides sweetness for the cookies and helps them crisp up.
Almond Butter: Make sure to use natural almond butter which only has almonds in the ingredients. The recipe will not work with regular almond butter with contains added oils.
How to Make Crispy Oatmeal Cookies
The oats will first need to be processed in a food processor or high-powered blender (like a Vitamix or Blentec that can blend just dry ingredients). You will want to process the oats until they are turned partially into oat flour. You want the mixture to be part oat flour and part small oat pieces. The finer texture helps makes these cookies crispy.
The almond butter and maple syrup are then stirred in until a dough forms.
The cookie dough is then scooped up with a cookie scoop and placed onto a baking sheet. Flatten the cookie dough balls into disks and then they are ready to be baked.
Crispy Oatmeal Cookie Texture
These cookies are meant to be a healthier version of crispy oatmeal cookies so the texture will not be exactly the same as old-fashioned crispy oatmeal cookies. They are crispy but more delicate than traditional crispy oatmeal cookies. They are also only lightly sweetened.
More Oatmeal Cookie Recipes
- 3 Ingredient Chewy Oatmeal Cookies
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
- 3 Ingredient Oatmeal Chocolate Chip Cookies
3 Ingredient Crispy Oatmeal Cookies
- 1/2 cup + 2 tbsp (53 g) rolled oats
- 1/2 cup (128 g) natural unsweetened almond butter
- 2 1/2 tbsp (37 ml) pure maple syrup
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.
- Add rolled oats to a food processor or high powered blender. Pulse oats until they become very small and partially become flour. See notes for more details. When you are done, you should be left with 1/2 cup of oat mixture.
- Add oats and almond butter to a large mixing bowl. Mix with a spatula until oats are fully incorporated. Add in maple syrup. Stir until syrup is fully incorporated and dough thickens to the consistency of cookie dough. At this point you can taste the dough and if desired, you can add another 1 tbsp of maple syrup if you prefer sweeter cookies.
- Using a 1 tbsp cookie scoop, scoop dough onto the cookie sheet, spacing them 2 inches apart. Take one piece of dough and roll it between your palms until it forms a smooth round ball. Place dough ball back onto the cookie sheet. Use the palm of your hand or the back of a spoon to press down on the dough ball until it becomes a round disk about 1/4 inch thick. Repeat with remaining dough.
- Bake cookies for 12-13 minutes or until they look done. Let cookies cool completely on cookie sheet before removing. Don't attempt to remove them before they are cooled because they may break apart. Uneaten cookies can be stored in an airtight container at room temperature for a few days.
- See post for photo of how the oats should look after they are pulsed. You can do this in a food processor, mini food chopper or a high powered blender (like Vitamix or Blendtec). You want the oats to be processed until they are starting to turn into oat flour but there are still small pieces of visible oats. Your mixture should be partial oat flour and partial small oats.
- When you add the oat mixture into the mixing bowl, don't leave out the fine powder. The powder is oat flour and it's the combination of the oat flour and smaller oats which gives you the crispy texture.
- This recipe works best with pure maple syrup. I don't recommend honey.
- These cookies are lightly sweetened. If you desire sweeter cookies you can add more maple syrup as stated in step 3.
- Make sure to use natural almond butter. This is almond butter with only almonds in the ingredient list. The cookies will not work with regular almond butter (which has oils added to it).
- I use this 1 tbsp cookie scoop.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.