3 Ingredient Crispy Honey Oatmeal Cookies
These honey flavored oatmeal cookies are light and crispy. They are also healthy and just 3 ingredients. They don't contain any flour, eggs, butter or oil.
Ingredients
- 3/4 cup (70 g) quick oats
- 6 tbsp (92 g) natural cashew butter, or natural peanut butter or almond butter
- 2 1/2 tbsp (37 ml) honey
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add quick oats to a food processor. Pulse oats until they become very small and fine and start to partially become flour consistency. See photo in post for reference. I pulsed mine on high for about 30 seconds. If you are unsure if your oats are fine enough, it's better to pulse them a little longer. The smaller they are, the crispier the cookies will be.
- Add oats, cashew butter and honey to a large mixing bowl. Make sure you scrape the food processor and get all of the oat powder that sticks to the sides into your bowl. Mix with a spatula until the ingredients are fully and evenly incorporated and the dough thickens to the consistency of cookie dough.
- Using a 1 tbsp cookie scoop, scoop dough onto the prepared cookie sheet, spacing the dough balls about 2 inches apart. Use your palm or the back of a metal spoon to flatten the dough balls into round disks. You want the cookies to be fairly thin, about 1/8 inch thick and no more than 3/16 inch thick. The thinner the cookies are, the crispier they will be. The cookies do not spread much during baking, so shape them as you want the final outcome to be. I usually flatten the cookies first with my palm a few times and then smooth around the edges with the back of a spoon to make the cookies round.
- Bake cookies for 10-11 minutes or until the surface looks done and the edges turn light brown. The browner the cookies get, the crispier they will be but you want to be careful not to burn them. Let cookies cool completely on the baking sheet before removing them. They will crisp up further as they cool.
Notes
- Make sure to use natural cashew butter or natural peanut butter or natural almond butter. This is nut butter that has no added oils. The dough will not thicken correctly if you use cashew/peanut/almond butter with added oils.
- You can also use rolled oats in place of quick oats.
- Products used to make this recipe:
- 365 Whole Foods Cashew butter*
- Kirkland signature organic raw honey
- OXO 1 tbsp cookie scoop*
- Miu silicone baking mat*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 79kcal, Carbohydrates: 9g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Fiber: 1g, Sugar: 4g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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