4 Ingredient Lemon Oatmeal Cookies
These lemon oatmeal cookies are crispy on the outside and soft on the inside. They need just 4 ingredients and don't require any wheat flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 1 1/2 cups (151g) superfine almond flour, see note before starting
- 1 cup + 2 tbsp (108g) quick oats
- 1/2 cup (120ml) maple syrup
- 3 tbsp (45ml) lemon juice plus 1.5 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
- Add almond flour, quick oats, maple syrup, lemon juice and zest to a large mixing bowl. Stir with a spatula until evenly mixed. The mixture should form a soft dough. While the dough may not fully stick together, if you pinch some of it, it should stick.
- Use a 1.5 tbsp cookie scoop to scoop out the cookie dough. Release the cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. (I did 12 cookies on one sheet and 6 on the second sheet). Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk, about 1/4 inch thick. Smooth the sides of the cookie disks as needed to make them more round. The cookies will not spread during baking so you want to shape the cookies to how you want the final outcome to be.
- Bake the cookies for about 15-20 minutes or until the edges are golden brown and the surface is lightly browned (mine took close to 20 minutes). While the cookies will look done and set before they are browned on the surface, you do want to bake the cookies a little longer until they are lightly browned on the surface because that ensures the oats get crispy. Let the cookies cool fully before removing from the cookie sheet.
- The cookies can be enjoyed as soon as they are cooled. If desired, you can top them with a lemon icing before serving. The optional lemon icing is provided in the notes. The icing does soften the cookies a little, so if you want to add it, I recommend adding it right before serving. Store uneaten cookies in an airtight container. Cookies without icing can be stored for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
- I used Amazon Grocery Quick Oats.* I recommend using quick oats and not rolled oats because the rolled oats don't soften enough in the dough. If you only have rolled oats, you can pulse them in a food processor until they become the consistency of quick oats.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you want a stronger lemon flavor, I recommend adding more zest rather than more lemon juice. Adding too much lemon juice will alter the texture of the cookies and lemon zest adds a more concentrated lemon flavor.
- Optional lemon icing. Please note this is not a healthy lemon icing as it is made with powdered sugar but I did want to offer a simple lemon icing for these cookies for those who prefer icing for their oatmeal cookies.
- 1 cup powdered sugar
- 1-2 tablespoon lemon juice
- Whisk together the powdered sugar and 1 tbsp lemon juice until smooth. Add more lemon juice as needed. Drizzle over the cookies. You can also garnish with lemon zest.
- Estimated nutrition does not include optional icing.
- Recipe slightly adapted from The Conscious Plant Kitchen
Serving: 1cookie, Calories: 98kcal, Carbohydrates: 11g, Protein: 2g, Fat: 5g, Saturated Fat: 0.3g, Sodium: 0.02mg, Fiber: 1g, Sugar: 6g, NET CARBS: 10
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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