3 Ingredient No Bake Honey Oatmeal Cookies (No Flour, Eggs, Refined Sugar or Butter)
These chewy honey oatmeal cookies don’t require any baking or cooking. They are just 3 ingredients and easy to make. The cookies can be enjoyed for breakfast, snack or dessert.
I try to make as many no bake recipes as possible this time of year. These no bake oatmeal cookies are so easy and you can customize them to suit your personal preferences. I like to keep them in the fridge or freezer for a cool and refreshing snack.
Ingredients
- Honey
- Peanut Butter
- Oats
Honey: Honey is used to flavor and sweeten the cookies. It also acts as a binding agent for the cookies.
Peanut butter: Make sure to use natural peanut butter. The only ingredients listed in the peanut butter should be salt and peanuts. You don’t want a peanut butter with added oils because it will prevent the dough from forming. Peanut butter can be substituted with natural almond butter.
Oats: Rolled oats, also known as old fashioned oats, are pulsed through a food processor a few times, breaking them down until they are partially flour and partially small oat pieces.
How to Make No Bake Honey Oatmeal Cookies
- The oats are first pulsed in a food processor for about 30 seconds or until they become small pieces and some of the oats have become flour.
- The honey and peanut butter are then added in. The mixture is then mixed in the food processor until a thick dough forms.
- Use a 1.5 tablespoon cookie scoop to scoop out the cookie dough. Roll it between your palms and flatten onto your prepared baking sheet until they form a thick round disk. Place into the fridge until set.
Cookie Texture
The cookies have a soft and chewy texture. They don’t have the same texture as baked cookies. They have a texture more like an energy bar but in cookie form.
More No Bake Oat Recipes
- 3 Ingredient No Bake Lemon Oatmeal Cookies
- 4 Ingredient No Bake Oatmeal Brownies
- 3 Ingredient No Bake Banana Oatmeal Cookies
3 Ingredient No Bake Honey Oatmeal Cookies
Ingredients
- 1 cup (90 g) rolled oats
- 3 tbsp (1.5 fl oz/44 ml) honey
- 1/4 cup (64 g) unsweetened natural peanut butter
Instructions
- Line a large cookie sheet with parchment paper or silicone baking mat.
- Add rolled oats to a food processor. Pulse oats for about 30 seconds on high speed until they become very small and partially become flour. See photo in post for reference.
- Add honey (make sure to scrape the honey off the measuring spoon or measuring cup so all of it gets added in) and peanut butter to the food processor. Mix on low speed until ingredients are fully combined and a thick dough forms (this should only take a few seconds). You may need to scrape the sides of your food processor to help make sure all the honey and oat flour get mixed in.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough. Roll scooped dough between the palm of your hands until it forms a smooth ball. Place dough ball onto prepared cookie sheet. Press down on the dough ball with the palm of your hand until it forms a smooth round disk, between 3/8 and 1/2 inch thick. Repeat with remaining dough. This will be the final shape of your cookie so smooth the edges and reshape as needed.
- Place cookies into fridge for about 30 minutes to one hour to firm up. The cookies will not change much but they will be firmer, making them easier to hold and eat. Store uneaten cookies in the fridge or freezer.
Notes
- Make sure to use natural peanut butter. This is peanut butter with no added oils and the only ingredients should be salt and peanuts. Peanut butter can be substituted with natural almond butter.
- These are meant to be healthy cookies and are lightly sweetened. You can reduce the honey to 2 tbsp if you want your cookies to have less sugar. You can also increase the honey if you want sweeter cookies. If you increase the honey you will need to increase the amount of oats, otherwise your cookie dough won't be thick enough.
- The ingredients can be doubled for a larger batch of cookies.
- I used Quaker rolled oats*.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Can one use maple syrup in replace of honey?
We have not tested this recipe with maple syrup so we are unsure of the final results!
These were so easy to make and so good!
I’m so glad you liked them!
I couldnt get this recipe to work. It doesn’t form a dough. Once you process in low speed for a long time to try to get dough, the processor breaks down the oats completely. Even then, it will not hold together. Please note I was very careful to measure the ingredients precisely.
Did you use natural peanut butter that doesn’t contain any added oils? That is key to the dough forming. If you use a peanut butter that has added oils, the added oils prevent the peanut butter from thickening to a dough. In addition, it sounds like you may have mixed to long. When you add in the other ingredients, you only need to process for a few seconds to combine all the ingredients. It should be thick as soon as the ingredients are combined and you should not need to continue to process to the point where the oats are completely broken down.
Could you use these for ice cream sandwiches?
We haven’t tried that but it sounds like it would be a great idea! Let us know if you try it!
Please send locarb recipes
Hello! You can find low carb recipes by using the search bar on the blog. I will also link some here for you: https://kirbiecravings.com/?s=low+carb
Thanks, this is a pure natural, a healthy eating is a long life guarantee. Keep it up.
Thank you!
This is fantastic work you have created
Thank you so much!
Will they turn out the same by just using oat flour instead of pulsed oats?
We have not tested this recipe with oat flour so we are unsure of the final results! The oats are pulsed in a food processor until they become small pieces and some of the oats have become flour, so you may just end up with a different texture.