You absolutely have to try these Easy 3-Ingredient Oatmeal Cookies! When I say easy, I mean ridiculously easy – just three main ingredients and absolutely no baking required. These little bites combine hearty oats (partially processed into flour), creamy peanut butter, and sweet maple syrup to create a satisfyingly chewy and flavorful cookie. I love making these 3-Ingredient Oatmeal Cookies for a quick snack on the go, a healthier treat for lunchboxes, or whenever I need a super simple energy boost. Plus, they’re naturally gluten-free (if using certified GF oats), dairy-free, and vegan (if using maple syrup)!
Why You’ll Love These 3-Ingredient Oatmeal Cookies
- Incredibly Simple: Just 3 main ingredients and no oven needed!
- Quick Prep: Takes only about 15 minutes to mix and shape before chilling.
- Healthy Snack: Packed with fiber from oats and protein/healthy fats from peanut butter.
- No-Bake: Perfect for warmer weather or when you don’t want to heat up the kitchen.
- Vegan & Gluten-Free: Easily fits these dietary needs (use certified GF oats & maple syrup).
Ingredients for 3-Ingredient Oatmeal Cookies
Here’s all you need for these super simple no-bake cookies. The full list with measurements is in the recipe card below.
Main Ingredients
- Rolled oats (Grain)
- Unsweetened peanut butter (or almond butter, cashew butter…) (Nut Butter)
- Maple syrup (or honey*) (Sweetener) Note: Honey is not vegan.
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
The beauty of these 3-Ingredient Oatmeal Cookies lies in their simplicity, but they are also a fantastic base for additions!
- Add Chocolate Chips: Fold in ¼ cup of mini chocolate chips (dairy-free/vegan if needed).
- Add Dried Fruit: Mix in ¼ cup of raisins, dried cranberries, or chopped dates.
- Add Seeds: Stir in a tablespoon of chia seeds, flax seeds, or sunflower seeds for extra nutrients and texture.
- Add Spices: Mix in ½ teaspoon of cinnamon or pumpkin pie spice.
- Add Vanilla: A ½ teaspoon of vanilla extract enhances the flavor.
- Different Nut/Seed Butter: Use almond butter, cashew butter, tahini, or sunflower seed butter instead of peanut butter.
How to Make 3-Ingredient Oatmeal Cookies
Let me show you just how easy it is to make these no-bake 3-Ingredient Oatmeal Cookies:
Prep Oats and Pan
- First, I line a cookie sheet with parchment paper so the cookies don’t stick.
- Next, I prepare the oat flour. I add the rolled oats to my food processor and pulse until some of the oats turn into a coarse flour-like consistency. I don’t need it to be perfectly fine like regular flour, just broken down a bit.
Mix the Dough
- I add the peanut butter (or other nut/seed butter) and maple syrup (or honey) to a large mixing bowl.
- I add about ½ cup of the processed oats (keeping the remaining 2 tablespoons aside for potential adjustments).
- I mix everything together with a spatula until the maple syrup is fully incorporated, the oats are fully coated, and the mixture turns into a thick, slightly sticky dough. If my oatmeal cookie dough doesn’t seem thick enough to hold its shape, I add one tablespoon of the reserved processed oats and mix again until I get the desired consistency.
Shape the Cookies
- I scoop the cookie dough using a small cookie scoop (about 1 to 1.5 tablespoons).
- I roll the scooped dough between my hands until it forms a smooth ball.
- I place the dough ball onto the prepared parchment-lined cookie sheet.
- Gently, I press down on the dough ball with the palm of my hand or the flat bottom of a measuring cup to form a disc about ⅓ inch thick. These cookies won’t spread, so the shape you make is the shape they’ll stay!
- I repeat this process with the remaining dough, placing the cookies an inch or so apart on the sheet.
Chill and Serve
- I place the cookie sheet with the shaped 3-Ingredient Oatmeal Cookies into the refrigerator for at least 30 minutes. This helps them firm up and hold their shape.
- Serve!
Tips and Tricks for the BEST No-Bake Oatmeal Cookies
Here are my secrets for making these simple 3-Ingredient Oatmeal Cookies perfect every time:
- Use Rolled Oats: Old-fashioned rolled oats provide the best chewy texture. Instant oats might become too soft.
- Process Oats Correctly: Don’t completely pulverize all the oats into fine flour; leaving some texture makes the cookies chewier.
- Peanut Butter Consistency: Use standard creamy peanut butter (like Skippy or Jif). Natural peanut butter that separates might make the dough too oily or too dry. If using natural, ensure it’s very well stirred.
- Adjust Dough Thickness: The exact amount of oats needed might vary slightly depending on the consistency of your peanut butter and maple syrup. Add more processed oats, 1 tablespoon at a time, if the dough feels too sticky to roll.
- Chill Time: Don’t skip chilling! It’s essential for the cookies to firm up properly.
How to Serve
These 3-Ingredient Oatmeal Cookies are fantastic served:
- As a Quick Snack: Perfect for an energy boost between meals.
- For Breakfast On-the-Go: A healthy and portable breakfast option.
- In Lunchboxes: A great addition for both kids and adults.
- As a Healthy Dessert: A simple, guilt-free sweet treat.
- With Coffee or Tea: A lovely accompaniment to your favorite beverage.
Serve chilled or at room temperature (they will be softer at room temperature).
Make Ahead and Storage
These cookies are perfect for making ahead! Store the finished 3-Ingredient Oatmeal Cookies in an airtight container:
- Refrigerator: Keep them in the fridge for up to 1 week (recommended for best texture).
- Freezer: For longer storage, place them in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2-3 months. Thaw briefly at room temperature or enjoy straight from the freezer!
FAQs about 3-Ingredient Oatmeal Cookies
- Can I use honey instead of maple syrup?
- Yes, honey works well as a substitute, but note that the cookies will no longer be vegan if using honey.
- Are these cookies gluten-free?
- They are gluten-free if you use certified gluten-free rolled oats. Oats themselves are naturally gluten-free but often processed in facilities with wheat.
- Can I add chocolate chips?
- Absolutely! Gently fold in ¼ to ½ cup of mini chocolate chips (use dairy-free/vegan if needed) after mixing the main dough ingredients.
Enjoy these incredibly easy, healthy, and delicious 3-Ingredient Oatmeal Cookies! They’re a perfect guilt-free snack or treat.
Print
3-Ingredient Oatmeal Cookies (No-Bake, Vegan, Gluten-Free)
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 cookies 1x
- Category: Snack, Dessert, No-Bake, Vegan, Gluten-Free
- Cuisine: American
Description
Try our 3-ingredient oatmeal cookies for a great snack on the go! These simple no-bake cookies are gluten-free, dairy-free, and vegan!
Ingredients
Scale
- 1/2 cup + 2 tablespoons (approx. 55g) rolled oats (certified gluten-free if needed)
- 1/2 cup (125g) unsweetened peanut butter (or almond butter, cashew butter, sunflower seed butter)
- 2 1/2 tablespoons pure maple syrup (or honey if not strictly vegan)
Instructions
- Prepare Baking Sheet: Line a cookie sheet with parchment paper or wax paper.
- Make Oat Flour: Add the rolled oats to a food processor or high-speed blender. Pulse until the oats are processed into a coarse flour-like consistency.
- Combine Ingredients: In a large mixing bowl, combine the processed oat flour, peanut butter (or alternative), and maple syrup (or honey).
- Mix Dough: Mix with a sturdy spatula or spoon until the ingredients are fully incorporated and a thick, cohesive dough forms. The mixture should hold together when pressed.
- Check Consistency: If the dough seems too dry and crumbly, add a tiny bit more maple syrup or peanut butter (1/2 teaspoon at a time) and mix again. If it seems too wet, add a tiny bit more processed oat flour (1 teaspoon at a time).
- Scoop and Shape Cookies: Using a small cookie scoop (about 1-1.5 tablespoons) or a spoon, scoop portions of the dough. Roll the scooped dough between your hands until it forms a smooth ball. Place the dough ball onto the prepared cookie sheet.
- Flatten Cookies: Press down gently on each dough ball with the palm of your hand or the bottom of a measuring cup to form a disc shape, about 1/3 inch thick. These cookies will not spread. Repeat with the remaining dough.
- Chill: Place the cookie sheet in the refrigerator for at least 30 minutes to allow the cookies to firm up.
- Serve.
Notes
- Oats: Use rolled oats (old-fashioned oats). For a gluten-free cookie, ensure you use certified gluten-free rolled oats. Processing them into flour creates the right texture for this no-bake cookie.
- Nut/Seed Butter: Creamy, unsweetened peanut butter works well. You can substitute almond butter, cashew butter, or sunflower seed butter for a peanut-free option. Ensure it’s well-stirred if it’s a natural variety where oil separation occurs.
- Sweetener: Pure maple syrup keeps the recipe vegan. Honey can be used if not strictly vegan. Adjust sweetness slightly to taste if desired.
- Consistency: The final dough should be thick but moldable. Adjust slightly with sweetener/nut butter or oat flour if needed.
- Optional Add-ins: Feel free to mix in mini chocolate chips, shredded coconut, or chia seeds.
- Storage: Store these cookies in an airtight container in the refrigerator for up to a week. They will soften if left at room temperature for extended periods.