Description
These Lemon Oatmeal No Bake Cookies are a refreshing twist on classic no-bake treats, featuring a zesty lemon flavor combined with wholesome oats, chia seeds, and shredded coconut. They are easy to make and require no baking, perfect for a quick and healthy snack or dessert that sets Firmly with a creamy, tangy texture enriched by Greek yogurt and a hint of vanilla.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats
- 1/2 cup butter
- 1/2 cup milk
- 1 cup granulated sugar
- 1 tablespoon arrowroot starch
- 1/4 cup Greek yogurt
- 2 tablespoons chia seeds
- 1/3 cup shredded coconut
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon lemon essential oil
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Prepare baking sheet: Line your baking sheet with parchment paper, leaving edges hanging off to easily lift the cookies later.
- Cook sugar mixture: In a medium saucepan over medium heat, whisk together sugar and arrowroot starch until combined. Add butter and milk, stir for 3-4 minutes until mixture thickens slightly and bubbles appear, which is essential for cookie structure.
- Add flavorings: Remove from heat and stir in Greek yogurt, lemon juice, lemon zest, lemon essential oil, vanilla extract, and salt until smooth and glossy to add moisture and tang.
- Combine dry ingredients: Fold in rolled oats, shredded coconut, and chia seeds until well coated and mixture holds when pressed; let rest for 2 minutes if mixture seems loose.
- Form cookies: Using a two-tablespoon scoop or spoon, drop mounds onto the prepared sheet, spacing about 1 inch apart, gently flatten tops for even setting.
- Chill cookies: Refrigerate for 15 minutes or freeze for 5 minutes until firm to touch to help cookies retain shape when served.
Notes
- Arrowroot starch is used as a thickener and can be substituted with cornstarch if needed.
- Lemon essential oil adds concentrated lemon flavor; if unavailable, increase lemon zest slightly.
- Chilling the cookies thoroughly is key for them to hold shape.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with coconut oil and Greek yogurt with a plant-based yogurt alternative.
