3-Ingredient Oatmeal Cookies

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These 3-Ingredient Oatmeal Cookies are crispy oatmeal cookies with a crumbly, crispy texture perfect for dipping into a glass of milk in the morning. They have a delicious peanut butter oat flavor that everyone loves.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 248.3kcal

Author: Carine Claudepierre

Ingredients

1 cup Quick Oats (note 1)
3 tablespoons Maple Syrup
⅔ cup Peanut Butter

Optional Flavors

1 teaspoon Vanilla Extract
1 teaspoon Cinamon
¼ cup Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
In a mixing bowl, pour the quick oats, fresh drippy peanut butter, and maple syrup until a sticky cookie dough forms.
Scoop about two tablespoons of cookie dough using a cookie dough scoop. Press the dough in the cookie scoop and release it on the baking sheet.
Press down the dough ball with your hands. The cookies won't expand much in the oven. The thinner, the crispier and harder the cookies come out. I like to keep mine thick in the center. They are crumbly and crunchy, but not hard.
Bake the cookies for 15-18 minutes at 350 °F (180 °C) until slightly golden brown.
Let the cookies cool down on a the rack for 5 minutes then on a cooling rack at room temperature.

Notes

Note 1: Quick oats are a finer version of old-fashioned oats. It has no additives, no added sugar, no flavors. You can't use rolled oats for this recipe as the cookies would be too dry. You can make quick oats by pulsing rolled oats in a food processor until coarse.

Note 2: Any nut butter works in this recipe as long as you use a fresh jar with drippy - not dry - nut butter. Other options are almond butter, cashew butter, or sunflower seed butter for a nut-free alternative.

Note 3: Any liquid sweetener works in this recipe, including agave syrup, coconut nectar, or sugar-free liquid monk fruit.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days. They harden a lot in the fridge. Take them out of the fridge an hour before for the best texture. You can also store them at room temperature for 2 days in a sealed cookie jar.

Chocolate shell: On the pictures above, I dipped the cookies in melted chocolate. To do the same, microwave 1/2 cup of dark chocolate (85% cocoa) with 1 teaspoon of coconut oil in a microwave-safe bowl. When melted, dip the bottom of the cookie in the chocolate, then place the dipped cookies upside down on a plate. Pop the plate in the freezer for 10 minutes to harden the shell.

Nutrition