3 Ingredient Crispy Oatmeal Cookies
Thin and crispy oatmeal cookies that also make a healthy snack. These cookies are just 3 ingredients.
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.
Serving: 1cookie, Calories: 90kcal, Carbohydrates: 8g, Protein: 3g, Fat: 6g, Saturated Fat: 0.05g, Fiber: 1g, Sugar: 3g, NET CARBS: 7
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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