4 Ingredient No Bake Lemon Cookies
These no bake lemon cookies are soft and don't require any baking. The cookies are just 4 ingredients and don't contain any wheat flour, eggs, refined sugar or dairy.
Ingredients
- 2 cups + 2 tbsp (170 g) homemade oat flour, see note
- 2 tbsp (1 fl oz/30 ml) lemon juice + 2 tsp lemon zest
- 6 tbsp (3 fl oz/89 ml) maple syrup
- 3.5 tbsp (54 g) coconut butter, melted
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Add oat flour, lemon juice, zest, maple syrup and melted coconut butter to a mixing bowl and mix until a soft dough forms. The dough should be pliable and not too sticky. Taste and adjust ingredients as needed. You can add more syrup for a little more sweetness. You can add more coconut butter for a little more richness. You can add more oat flour if dough is too sticky. You can add more lemon zest for a more lemony flavor.
- Use a 1.5 tbsp cookie scoop to scoop out dough. Roll dough ball between palms until smooth. Place onto your prepared cookie sheet and gently press down with the palm of your hand to form a thick flat disk between 1/4 inch - 1/2 inch thick. Repeat with remaining dough. If desired, sprinkle some additional lemon zest on top of each cookie.
- Place cookies into the fridge for about 30 minutes to firm up. Store uneaten cookies in fridge or freezer.
Notes
- These cookies are only very lightly sweetened. They are meant to be healthy cookies. If you are looking for a more traditional no bake oatmeal cookie recipe, I do have a 3 Ingredient No Bake Lemon Oatmeal Cookies recipe as well that I share above in the post.
- Homemade oat flour: We recommend making homemade oat flour rather than using store bought. Some store bought oat flours are not heat treated which make them unsafe to consume raw.
- To make your own homemade oat flour, pulse 2 cups of rolled oats in a high powered blender (like a Vitamix) until the oats become very fine flour consistency. Measure out 2 cups for the recipe and you can store the rest for later use. Please note that freshly blended oat flour is going to be very light and airy, so 2 cups of it will weigh less and contain less than if you were measuring it after the oat flour has been stored. My measurements are based on measuring it out right after it was blended so for best accuracy, I recommend measuring out the flour right after it is done being blended.
- Coconut butter can be substituted with regular dairy butter. You may need to add more oat flour if using regular dairy butter. This recipe will not work the same with coconut oil so we don't recommend substituting with coconut oil.
- I used Artisana coconut butter*.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 117kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Sodium: 4mg, Fiber: 2g, Sugar: 7g, NET CARBS: 15
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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