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Lemon Oatmeal No-Bake Cookies

Lemon Oatmeal No-Bake Cookies That Brighten Your Day

Lemon Oatmeal No-Bake Cookies are a delightful treat that combines vibrant citrus flavor with wholesome oats, ready in just 15 minutes.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups rolled oats Provide structure and fiber; substituting with quick oats will yield a different texture.
  • 1 cup unsweetened shredded coconut Adds a tropical touch; feel free to skip if you're going for simpler cookies.
For the Sweetness
  • ½ cup honey Acts as a natural sweetener and binding agent; maple syrup is a great vegan alternative.
  • ¼ cup coconut oil Keeps the cookies moist; feel free to use any neutral oil if you prefer.
For Flavor
  • 1 tablespoon lemon zest Introduces vibrant citrus notes; orange zest can work beautifully as a substitute.
  • 2 tablespoons lemon juice Balances sweetness and enhances flavor; fresh juice is ideal, but bottled can work in a pinch.
  • 1 teaspoon vanilla extract Adds depth; almond extract also makes a lovely swap.
  • 1 pinch salt Enhances overall flavor; don’t skip this for the best results!

Equipment

  • mixing bowl
  • Small Saucepan
  • Rubber spatula
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 2 cups of rolled oats and 1 cup of unsweetened shredded coconut. Stir the mixture well to ensure even distribution.
  2. In a small saucepan over low heat, melt ½ cup of honey and ¼ cup of coconut oil together. Stir continuously for about 3 minutes until smooth, avoiding boiling.
  3. Remove the saucepan from the heat and quickly stir in 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Stir for about 1 minute until fully incorporated.
  4. Pour the warm wet mixture over the bowl of oats and coconut. Mix with a rubber spatula for about 2 minutes until the dry ingredients are thoroughly coated.
  5. Scoop tablespoon-sized portions of the mixture onto a lined baking sheet. Press down slightly with the back of a spoon to flatten.
  6. Refrigerate the cookies for at least 30 minutes, allowing them to firm up and hold their shape.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 120mgFiber: 2gSugar: 8gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to one week. For longer storage, freeze for up to 3 months with parchment paper in between cookies.

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