4 Ingredient Lemon Oat Cookies (No Wheat Flour, Eggs, Refined Sugar or Dairy)
These healthy lemon oat cookies are soft and lemony. The cookies need only 4 ingredients and don’t contain any wheat flour, eggs, refined sugar or dairy. The cookies are easy to make and store well.
These soft oat cookies make a great snack or dessert. The cookies are lightly sweetened and have a great zesty tart lemon flavor to them.
Ingredients
- Oat flour
- Lemon
- Maple syrup
- Coconut butter
Oat flour: I used store bought oat flour but you can also make this with homemade oat flour. To make your own oat flour, blend rolled oats in a food processor or high powered blender until they become the consistency of flour.
Lemon: The cookie dough is flavored with lemon juice and zest to give them a tart zesty lemon flavor.
Maple syrup: The cookies are lightly flavored with maple syrup. Maple syrup also provides moisture and helps to bind the dough together.
Coconut butter: Make sure to use coconut butter and not coconut oil. Coconut butter is used in place of dairy butter to give the cookies a moist and soft crumb.
How to Make Lemon Oat Cookies
- The oat flour, lemon juice, zest, maple syrup and melted coconut butter are all added into a bowl and mixed until a thick dough forms.
- Use a 1 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet. Roll the dough pieces between your palms until they form round balls and then flatten them into disks. Sprinkle some additional zest on top of the cookies.
- Bake cookies for about 10 minutes or until done.
Cookie Texture
These cookies have a soft and moist texture. They are only lightly sweetened because they are supposed to be healthier cookies. And they have a nice tart lemony flavor to them.
More Lemon Cookie Recipes
- 4 Ingredient Crispy Lemon Oatmeal Cookies
- 3 Ingredient No Bake Lemon Oatmeal Cookies
- 4 Ingredient No Bake Lemon Cookies
4 Ingredient Lemon Oat Cookies
Ingredients
- 1 cup (94 g) oat flour, see note before starting
- 1 tbsp (15 ml) lemon juice + 1 tsp lemon zest , (plus additional zest for garnish)
- 1/4 cup (2 fl oz/59 ml) maple syrup
- 3-4 tbsp (45 g-60 g) coconut butter, melted
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper and set aside.
- Add oat flour, lemon juice, 1 tsp zest, maple syrup and melted coconut butter to a mixing bowl and mix until a soft dough forms. Don't worry if the dough feels a little oily. It won't be oily once baked.
- Using a 1 tbsp cookie scoop, scoop dough and place onto your prepared cookie sheet. Roll dough between palms until it forms a smooth round ball. Repeat with remaining cookie dough, spacing the cookie balls at least 1.5 inches apart. Press down on each dough ball with the palm of your hand until it becomes a thick round disk, about 1/4 inch thick. Make sure there is some space between each cookie round. Sprinkle some additional lemon zest on top of each cookie.
- Bake cookies for about 10 minutes or until done. When cookies are done, the surface will look cooked and slightly cracked. Let cookies cool completely on the baking sheet.
Notes
- To measure out the oat flour accurately, first use a spoon to fluff up the oat flour in the bag. Then spoon the oat flour into your measuring cup and level off the surface with a knife.
- If you are trying to reduce fat for these cookies you can make them with 3 tbsp of coconut butter. I found them a little drier with 3 tbsp (but still enjoyable) so I like using the full 4 tbsp. The cookie dough will feel a little oily with 4 tbsp but the cookies will not be oily when they are done baking.
- I used Bob's Red Mill Oat flour and Kevala coconut butter. Make sure to use coconut butter and not coconut oil.
I lOve Lemon anything
Doctors orders no Coconut anything because of the sautéed fat. What do you think of sub that for applesauce? I do bake a lot with that as a substitute
Thanks for a response
I am trying to make recipes that are tasty but heart healthy
We have not tested this recipe with anything other that coconut butter so we are unsure what the final result would be if you were to use applesauce! The coconut butter gives the cookies a moist and soft crumb.
Easy to make and delicious!
We’re so happy you enjoyed this recipe!!
Hi! Sorry, I don’t understand how you’re supposed to roll the dough balls between your palms, because dough turns out very sticky and it just all stays on your fingers. I followed the recipe except I used normal butter instead of coconut butter. And also they turned out really raw and dull even after 15min in the oven. Won’t try again
The issue is that you used normal butter. This recipe uses coconut butter. Using normal butter will make your dough too wet and you would need to make other adjustments to the recipe as well.
3-4 tbsp is a lot. With coconut oil there’d be a strong coconut flavor and I’d usually counter balance that with 2 – 3 times as much flavoring. Are you sure you’re tasting the lemon and you’re not tasting the coconut butter?
Make sure to use coconut butter and not coconut oil! You can try to adjust the lemon flavor if you are looking for a stronger taste but we have not tested this recipe with more than 1 tbsp of lemon juice!