4 Ingredient Crispy Lemon Oatmeal Cookies
These healthy lemon oatmeal cookies are light and crispy. They are just 4 ingredients and don't contain any flour, eggs, butter or refined sugar.
Ingredients
- 3/4 cup (68 g) rolled oats
- 6 tbsp (96 g) unsweetened natural cashew butter, or natural peanut butter
- 3 1/2 tbsp (52 ml) pure maple syrup
- 1 tbsp (15 ml) lemon juice + 1 heaping tsp lemon zest
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. 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 50-60 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 maple syrup 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.
- Stir in lemon juice and zest until fully incorporated. Taste, and if desired, you can add 1/2 to 1 more tbsp of syrup if you feel the dough is not sweet enough.
- 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, between 3/16 inch to 1/4 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 and then smooth around the edges with the back of a spoon to make the cookies round. If your dough is too sticky, you can wet the spoon before using it to flatten and shape. If desired you can sprinkle some additional lemon zest on top of each cookie.
- Bake cookies for 12-13 minutes or until the surface looks done and the edges start to turn a light brown. Let cookies cool completely on the baking sheet before removing them. They will crisp up further as they cool. Uneaten cookies can be stored in an airtight container at room temperature for a few days or can be stored in the freezer for longer.
Notes
- Make sure to use natural cashew butter or natural peanut butter.
- This recipe works best with pure maple syrup. I don't recommend honey.
- The cookies are not super sweet. They are lightly sweetened, like a biscuit-type cookie.
Serving: 1cookie, Calories: 76kcal, Carbohydrates: 9g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 0.01mg, 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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