Zesty Lemon Oatmeal No-Bake Cookies Recipe

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Bright, tangy, and sweet, these Zesty Lemon Oatmeal No-Bake Cookies bring a burst of sunshine to your snack table. Packed with citrusy zest and chewy oats, they offer a refreshing twist on traditional no-bake treats. Perfect for those warmer days when you’d rather keep the oven off, these cookies are made in minutes and disappear just as quickly.

The texture is delightfully chewy with the fresh zing of lemon juice and zest, balanced by the warm comfort of cinnamon. Whether you’re prepping a spring picnic basket or just want a light and easy dessert option, these cookies check every box. They’re also dairy-free and can be adapted for gluten-free diets, making them a crowd-pleasing option for gatherings or weekly meal prep.

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Ingredients for this Zesty Lemon Oatmeal No-Bake Cookies Recipe

• 2 cups rolled oats
• 1/2 cup almond butter (or peanut butter)
• 1/3 cup maple syrup or honey
• Zest from 2 lemons
• Juice from 1 lemon (about 2 tablespoons)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt
• Optional: 2 tablespoons shredded coconut
• Optional garnish: powdered sugar and extra lemon zest

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Step 1: Mix Wet Ingredients

In a medium mixing bowl, combine the almond butter, maple syrup (or honey), lemon juice, lemon zest, vanilla extract, and a pinch of sea salt. Stir until everything is well incorporated and smooth.

Step 2: Add the Dry Ingredients

Add the rolled oats and ground cinnamon to the bowl. Stir well to ensure all the oats are coated with the lemony mixture. If you’re using shredded coconut, fold it in at this stage.

Step 3: Chill the Mixture

Cover the bowl and place it in the refrigerator for about 30 minutes. This allows the oats to soak in the moisture and firm up slightly, making the mixture easier to handle.

Step 4: Shape the Cookies

Using a spoon or cookie scoop, portion out the mixture and form into small cookie shapes. You can press them flat or leave them slightly mounded, depending on your preference. Place them on a parchment-lined tray.

Step 5: Final Chill

Refrigerate the formed cookies for an additional 30 minutes to set completely. Once firm, they’re ready to enjoy!

Optional Finish:

Before serving, dust with powdered sugar and a sprinkle of fresh lemon zest for extra brightness.

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Frequently Asked Questions

How long do these cookies last?

Stored in an airtight container in the fridge, they last up to a week. You can also freeze them for two months.

Can I make them gluten-free?

Absolutely. Just use certified gluten-free oats to make the recipe suitable for gluten-free diets.

Can I substitute the lemon juice?

Yes. While lemon gives it a signature zing, lime juice or orange juice can work in a pinch, altering the flavor slightly.

What if I don’t have almond butter?

Peanut butter or cashew butter can be used as substitutes. Each brings a unique flavor.

Are these cookies vegan?

Yes, if you use maple syrup instead of honey and a plant-based nut butter, they’re fully vegan.

Can I add mix-ins?

Definitely! Add-ins like chia seeds, mini chocolate chips, or chopped dried fruit can enhance texture and flavor.

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