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.
Ingredients
- 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 Cranberry Oatmeal Cookies
3 Ingredient Crispy Oatmeal Cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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.
I just made these. I added cinnamon and a dash of salt. They came out exactly as hoped. Yummy and crunchy. Thank you for this recipe!
That’s great! So glad you loved the recipe.
Would you email thus recipe please. I’m changing the way I eat and sweets are my weaknesses but thus looks good for me. Thank you
You can see and print the recipe card at the end of the post (above the comments section). If you would like to receive future recipes via email, you can sign up for our Newsletter here: https://kirbiecravings.com/email-subscription/
what can you use instead of almond butter. I am allergic to almonds, walnuts, macadamias, sesame seeds.
What about natural cashew butter? That would work, too.
Thanks for sharing your recipes with others. I hope to get same results when I try. Peace
We hope you try the cookies soon!
Can these be rolled out and cookie cutters used?? My grandkids love using different cookie cutters when we make cookies??
We haven’t tried rolling out the dough but it may not hold together well.
I make my own pecan butter, with nothing else added, could I substitute it in place of the almond butter?
It should work – let us know how it turns out!
My first experience making no egg or flour cookies, this recipe is definitely a keeper. I measured exactly according to directions; the proportions are right on. I added 1/4 tsp salt as my almond butter is unsalted. Divided into 12 parts you will get cookies about the size of ginger snaps. I divided the dough into 9 parts.
I always appreciate having ingredients listed by weight, not just volume. I will be trying out more recipes from Kirbie’s Cravings.
We’re so glad you enjoyed them!
Everything is perfect and we enjoy it
Thanks so much!
These cookies are so good and so easy. I only put four tablespoons of maple syrup and they were plenty sweet enough for me and stayed together and held their shape. Just love this recipe!
Thanks for letting us know!
Very good!! I also added cinnamon. Next time I will need to double the recipe, this batch only made 12 cookies for me.
That’s how many cookies the recipe makes (this info is in the recipe card)- let us know how it goes if you try doubling the batch. We’re glad you enjoyed them!
What temperature do you use
The oven temperature is listed in step 1 of the recipe card: 350°F.
I love the taste and crunch of these cookies and they are pretty much guilt free which makes them all the better. I pressed dried cranberries into some and sugar free chocolate chips into others…despite being a chocolate lover the cranberries won out. So very happy I ran across this recipe!
I’m so glad you like the cookies!
I am definitely going to try this recipe. Thanks for sharing sharing this wonderful recipe
Can you email me the recipe. Thanks again.
You can view or print the recipe card that is at the end of the post before the comment section. If you would like to receive new recipes, you can sign up for our Recipe Emails.
Looks healthy healthy
I’m going to get the ingredients and make these cookies
We hope you love them!
Maple Syrup actually has a slightly higher sugar content per tablespoon than white sugar, so what is ‘healthy’ about these cookies?
Sugar is sugar is sugar, no matter it’s origin.
I consider these healthy cookies because they are low in sugar and full of nutritious ingredients. Saying sugar is sugar no mater the origin is like saying eating a banana is the same as eating straight table sugar. Maple syrup is healthier than table sugar because it contains antioxidants and nutrients. Table sugar has been stripped of its nutrients. This recipe uses maple syrup which is sugar that contains some nutrients and only uses a very small amount– 2.5 tbsp divided across 12 cookies.
Love your answer to this, and these are perfect for someone like me who follows the Mediterranean Diet where honey and maple syrup are the only sweeteners used. Look forward to making these.
We hope you love them!
Would like more recipes like this one.
Would like to lose weight with them.
I am a liver transplant patient and am trying to lose weight and keep it down !!!
Thank you !!!!
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Can you use natural peanut butter instead of almond?
Yes
Can raisins be added into the mix just to have a oatmeal raisin cookie?
yes that should be fine
Is there anything that will work in place of the almond butter (like another nut butter?)? Allergic to almonds…….
natural peanut butter or natural sunflower seed butter
Can you use something besides almond butter if you’re allergic to almonds?
you can use natural peanut butter or natural sunflower seed butter
Can this recipe be successfully doubled, tripled?
yes
Do you have any suggestions for those with nut allergies?
Thank you
natural sunflower seed butter