Lemon Oatmeal No-Bake Cookies
Hey there, friend! Today I want to share with you one of my all-time favorite recipes: Lemon Oatmeal No-Bake Cookies. These delightful treats are perfect for those moments when you crave something sweet and tangy, but don’t want to spend hours in the kitchen. Trust me, once you try these cookies, you’ll be hooked!
Why You’ll Love This
I make this recipe when I need a quick and easy dessert that never fails to impress. The combination of zesty lemon and chewy oats creates a burst of flavors in every bite. My family goes crazy for these cookies, and I’m sure yours will too. Plus, they require no baking, so you can enjoy them in no time!
Ingredients
For this recipe, you’ll need:
– 2 cups rolled oats
– 1 cup unsweetened shredded coconut
– 1/2 cup honey
– 1/2 cup almond butter
– 1/4 cup freshly squeezed lemon juice
– Zest of 1 lemon
– 1 teaspoon vanilla extract
– Pinch of salt
(Pro tip: If you’re in a hurry, you can substitute almond butter with peanut butter or any nut butter of your choice. Also, feel free to add a handful of chopped nuts or dried fruits if you like some extra crunch or sweetness!)
Directions
1. In a large mixing bowl, combine the rolled oats and shredded coconut.
2. In a small saucepan, heat the honey, almond butter, lemon juice, lemon zest, vanilla extract, and salt over low heat. Stir until everything is well combined and slightly melted.
3. Pour the honey mixture over the oats and coconut. Mix well until all the dry ingredients are coated and the mixture becomes sticky.
4. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Press each cookie down slightly to flatten the top.
5. Place the baking sheet in the refrigerator for at least 1 hour to allow the cookies to set.
6. Once set, remove the cookies from the refrigerator and enjoy! These cookies can be stored in an airtight container in the refrigerator for up to one week.
(Note: Don’t worry if the mixture looks a bit weird at this stage – it always does! The cookies will come together beautifully as they chill.)
Variations
I love experimenting with different flavors in this recipe. One variation I’ve tried is adding a tablespoon of poppy seeds to the mixture for an extra crunch. It turned out delicious! However, I once attempted to substitute lemon juice with lime juice, and the flavor wasn’t as vibrant. Stick with lemon for the best results!
Equipment
You’ll need a large mixing bowl, a small saucepan, a baking sheet, and parchment paper. If you don’t have a baking sheet, you can use the back of a flat tray lined with parchment paper instead. Get creative with what you have!
Storage Information
Though honestly, in my house, these cookies never last more than a day! If you do manage to have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to one week.
Serving Suggestions
Personally, I enjoy these lemon oatmeal cookies with a cup of hot tea or a refreshing glass of iced lemonade. The tartness of the lemon complements the sweetness of the cookies perfectly. Give it a try and let me know what you think!
So there you have it, my friend! A simple and delicious recipe for Lemon Oatmeal No-Bake Cookies. I hope you enjoy making and savoring these delightful treats as much as I do. Happy baking!
LEMON OATMEAL NO-BAKE COOKIES
Delightful no-bake cookies infused with zesty lemon flavor and chewy oats, perfect for a quick and easy dessert.
Ingredients
- 2 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup honey
- 1/2 cup almond butter
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
-
In a large mixing bowl, combine the rolled oats and shredded coconut.
-
In a small saucepan, heat the honey, almond butter, lemon juice, lemon zest, vanilla extract, and salt over low heat. Stir until well combined and slightly melted.
-
Pour the honey mixture over the oats and coconut. Mix well until all ingredients are coated and the mixture becomes sticky.
-
Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Flatten the top of each cookie slightly.
-
Refrigerate the baking sheet for at least 1 hour to allow the cookies to set.
-
Remove the cookies from the refrigerator and enjoy! Store in an airtight container in the refrigerator for up to one week.