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.