These oatmeal cookies and are a quick and easy recipe. They are just 3 ingredients and don’t contain any flour, eggs, refined sugar or oil. They are firm out the outside and chewy on the inside.
This is my current favorite oatmeal cookie right now. I love that they are naturally sweetened and are chewy on the inside. You can enjoy them as is, but you can also customize with other mix-ins.
- Almond Butter
- Quick Oats
Dates: This recipe uses Medjool dates. Dates are used to naturally sweeten these cookies, act as the binding agent and also provide the cookie texture. If you don’t like dates, you can try my 4 ingredient oatmeal cookies that use banana instead of dates. The texture will not be the same as the cookies made with dates.
Almond Butter: Make sure to use natural almond butter (just almonds in the ingredient list). Almond butter can be substituted with natural peanut butter.
Quick Oats: Quick oats can be substituted with rolled oats. But you should pulse them a few times before using them, to break them down into smaller pieces. Because the cookie dough does not have a lot of moisture, whole rolled oats won’t get soft enough.
These cookies are firm on the outside and chewy on the inside. They don’t have the same texture as classic oatmeal cookies, but they are still delicious and enjoyable.
How to Make 3 Ingredient Oatmeal Cookies
To make these cookies, the dates are blended until they form a paste. The paste acts as a binding agent and creates the chewy texture. The almond butter and oats are then mixed in until a dough forms. The dough is scooped onto a cookie sheet and then the cookies are ready to be baked.
More Easy Oat Recipes
- 2 Ingredient Banana Oatmeal Cake
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
- 2 Ingredient Banana Oatmeal Cookies
3 Ingredient Oatmeal Cookies
- 1 packed cup (165 g) pitted Medjool dates
- 1/2 cup (128 g) unsweetened natural almond butter
- 1/2 cup (44 g) quick oats
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
- Add dates to a food processor and blend until a paste forms. You may need to scrape the sides of your food processor a few times with a spatula to help the processor mix and blend. If your dates are a little old or dry, soak your dates first before using them to rehydrate them. See notes for more details. If your dates are soft and moist, you do not need to soak them.
- Add in almond butter and oats. Blend until a dough forms and ingredients are evenly mixed.
- Using a 1.5 tbsp cookie scoop, scoop dough and place onto prepared cookie sheet, spacing 2 inches apart. Press down on each dough ball with the palm of your hand so that it forms a thick round disk (about 1/2 inch thick). Smooth edges of cookies if needed.
- Bake cookies for about 10 minutes. They will not rise, spread or change much in shape but the surface should look dry and the bottoms should be a light brown.
- If you are using an older package of dates or your dates seem dry, you will need to rehydrate the dates. To rehydrate them, soak them in warm water for 10-15 minutes. Then drain out the water and pat dry the dates. Then add dates to food processor to make the date paste.
- Please see post if you have questions regarding ingredient substitutions.
- Make sure to use natural almond butter (no added oils in the ingredient list).
- Cookies can be stored in an airtight container at room temperature.
- I use a Nordic Ware aluminum baking sheet pan* to bake these cookies.
- *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.