Lemon Oatmeal No-Bake Cookies a zesty twist on classic no-bake cookies, these lemon oatmeal treats are soft, chewy, and bursting with bright citrus flavor. Perfect for a quick, refreshing dessert, they require no oven time, making them an easy go-to for warm days or last-minute sweet cravings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2½ cups quick oats
¾ cup granulated sugar
½ cup unsalted butter
¼ cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ cup white chocolate chips (optional, for extra sweetness)
Directions
Prepare Ingredients: Line a baking sheet with parchment paper or a silicone mat.
Cook the Mixture: In a medium saucepan over medium heat, combine the sugar, butter, milk, and salt. Stir continuously until the butter melts and the mixture comes to a gentle boil. Let it boil for 1 minute, then remove from heat.
Add Flavor and Oats: Stir in the vanilla extract, lemon juice, and lemon zest. Gradually mix in the oats until fully coated. If using white chocolate chips, gently fold them in.
Form Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions onto the prepared baking sheet.
Set and Enjoy: Let the cookies cool at room temperature for at least 30 minutes or until firm. Store in an airtight container for up to 5 days.
Servings and Timing
Prep Time: 10 minutes
Rest Time: 30 minutes
Total Time: 40 minutes
Servings: 12 cookies
Calories: 150 kcal per cookie
Variations
Lemon Coconut Twist: Add ¼ cup of shredded coconut for extra texture and tropical flavor.
Nutty Crunch: Mix in ¼ cup of chopped almonds or pecans for a bit of crunch.
Extra Citrus Kick: Increase the lemon zest to 1½ teaspoons for a bolder citrus taste.
Dairy-Free Version: Use coconut oil instead of butter and almond milk in place of regular milk.
Chocolate Drizzle: Drizzle melted white or dark chocolate over the cookies once they’ve set.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep them in the fridge for up to a week for a firmer texture.
Freezer: Freeze the cookies in a sealed container for up to 2 months. Let them thaw at room temperature before enjoying.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier, and the cookies may not hold together as well. Quick oats absorb moisture better and create a smoother consistency.
How can I make these cookies even more lemony?
Increase the lemon zest or add ½ teaspoon of lemon extract for an extra punch of citrus flavor.
Can I use honey or maple syrup instead of sugar?
Yes, but the consistency may change. Honey and maple syrup add moisture, so you might need to adjust the oats slightly.
Do these cookies need to be refrigerated?
Not necessarily, but refrigeration helps them stay fresh longer and makes them firmer.
Can I make these cookies without butter?
Yes, you can use coconut oil or a plant-based butter alternative for a dairy-free option.
Conclusion
These lemon oatmeal no-bake cookies are a simple yet flavorful treat that's perfect for any occasion. With their bright citrusy taste and chewy texture, they’re a refreshing alternative to traditional chocolate no-bake cookies. I love how easy they are to make, and the fact that they require no baking is a huge bonus. Whether I keep them on hand for a quick snack or serve them at gatherings, they always disappear fast.
Recipe:
Lemon Oatmeal No-Bake Cookies
- Total Time: 40 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
A zesty twist on classic no-bake cookies, these lemon oatmeal treats are soft, chewy, and bursting with bright citrus flavor. Perfect for a quick, refreshing dessert, they require no oven time, making them an easy go-to for warm days or last-minute sweet cravings.
Ingredients
2½ cups quick oats
¾ cup granulated sugar
½ cup unsalted butter
¼ cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ cup white chocolate chips (optional, for extra sweetness)
Instructions
- Prepare Ingredients: Line a baking sheet with parchment paper or a silicone mat.
- Cook the Mixture: In a medium saucepan over medium heat, combine sugar, butter, milk, and salt. Stir continuously until butter melts and mixture comes to a gentle boil. Let boil for 1 minute, then remove from heat.
- Add Flavor and Oats: Stir in vanilla extract, lemon juice, and lemon zest. Gradually mix in oats until fully coated. If using white chocolate chips, gently fold them in.
- Form Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions onto the prepared baking sheet.
- Set and Enjoy: Let cookies cool at room temperature for at least 30 minutes or until firm. Store in an airtight container for up to 5 days.
Notes
For extra texture, add ¼ cup shredded coconut or chopped nuts.
For a bolder citrus taste, increase the lemon zest to 1½ teaspoons.
Store at room temperature, in the fridge for a firmer texture, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 150 kcal per cookie
