Oatmeal Cookies Recipe

Introduction

These simple oatmeal cookies are a quick and wholesome treat that requires just a few ingredients. With a base of rolled oats and peanut butter, they offer a chewy texture and naturally sweet flavor perfect for any time of day.

Ingredients

• 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

1. Step 1: Line a cookie sheet with parchment paper or wax paper to prepare your baking surface.
2. Step 2: Place the rolled oats in a food processor or high-speed blender. Pulse until the oats reach a coarse, flour-like consistency.
3. Step 3: In a large mixing bowl, combine the processed oat flour, peanut butter (or your chosen alternative), and maple syrup (or honey).
4. Step 4: Use a sturdy spatula or spoon to mix the ingredients thoroughly until a thick, cohesive dough forms that holds together when pressed.
5. Step 5: If the dough feels too dry or crumbly, add a small amount more of maple syrup or peanut butter (about 1/2 teaspoon at a time) and mix again. If too wet, incorporate a little more processed oat flour (1 teaspoon at a time).
6. Step 6: Scoop dough portions using a small cookie scoop or spoon (1 to 1.5 tablespoons). Roll each portion between your hands into a smooth ball and place on the prepared cookie sheet.
7. Step 7: Gently flatten each dough ball to about 1/3 inch thick with the palm of your hand or the bottom of a measuring cup. These cookies will not spread during chilling.
8. Step 8: Chill the cookie sheet in the refrigerator for at least 30 minutes to allow the cookies to firm up before serving.

Tips & Variations

• For a nut-free version, use sunflower seed butter instead of peanut butter.
• Add a pinch of cinnamon or vanilla extract to the dough for extra flavor.
• Mix in mini chocolate chips or dried fruit if desired for added texture and sweetness.
• Use certified gluten-free oats to keep the cookies gluten-free.

Storage

Store the oatmeal cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. To enjoy, allow them to come to room temperature or warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cookies instead of chilling them?

These cookies are designed to be no-bake and rely on chilling to set their shape. Baking may dry them out, so chilling is recommended for the best texture.

How can I make the cookies less sticky?

If the dough feels too sticky, add a little more processed oat flour gradually until it reaches a manageable consistency that holds its shape without sticking excessively to your hands.

Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

These no-bake oatmeal cookies are a simple, wholesome treat made with just three main ingredients: rolled oats, peanut butter, and maple syrup. Perfect for a quick, healthy snack, these cookies require no baking and are naturally gluten-free and vegan-friendly. They offer a chewy, satisfying texture with the rich flavor of nut butter and a touch of natural sweetness.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/2 cup + 2 tablespoons (approx. 55g) rolled oats (certified gluten-free if needed)

Wet Ingredients

• 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

1. Prepare Baking Sheet: Line a cookie sheet with parchment paper or wax paper to prevent sticking and make cleanup easy.
2. Make Oat Flour: Add the rolled oats to a food processor or high-speed blender and pulse until the oats are ground into a coarse, flour-like consistency.
3. Combine Ingredients: In a large mixing bowl, combine the processed oat flour, peanut butter (or your chosen alternative), and maple syrup (or honey).
4. Mix Dough: Use a sturdy spatula or spoon to thoroughly mix the ingredients until a thick, cohesive dough forms that holds together when pressed.
5. Check Consistency: If the dough is too dry and crumbly, add small increments of maple syrup or peanut butter (1/2 teaspoon at a time) and mix again. If too wet, add more processed oat flour (1 teaspoon at a time).
6. Scoop and Shape Cookies: Using a small cookie scoop or spoon (about 1 to 1.5 tablespoons), scoop out portions of dough. Roll each portion into a smooth ball with your hands and place onto the prepared cookie sheet.
7. Flatten Cookies: Press gently on each dough ball with your palm or the bottom of a measuring cup to form discs about 1/3 inch thick. These cookies will not spread while chilling.
8. Chill: Place the cookie sheet in the refrigerator for at least 30 minutes to allow the cookies to firm up and set.
9. Serve: Enjoy the cookies chilled or at room temperature as a healthy, delicious snack.

Notes

• For a nut-free version, try sunflower seed butter instead of peanut butter.
• Ensure oats are certified gluten-free if you require gluten-free baking.
• Adjust sweetness by varying the amount of maple syrup or honey.
• Store cookies in an airtight container in the refrigerator for up to one week.
• These cookies do not bake or spread, so shaping is important for consistent texture.

Keywords: oatmeal cookies, no bake cookies, gluten free, vegan cookies, healthy snacks, peanut butter cookies