These 4-Ingredient Oatmeal Cookies are easy, crispy oatmeal cookies made with simple wholesome ingredients. It’s a great healthy recipe for a breakfast or snack packed with 3 grams of protein.
I love making simple oatmeal cookies, like my Peanut Butter Banana Oatmeal Cookies or 4-Ingredient Banana Oatmeal Cookies but today I wanted to make a different version with the ingredients I had in my pantry.
The full recipe is just below, but don’t miss all my tups and tricks further down!
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4-Ingredient Oatmeal Cookies
These 4-Ingredient Oatmeal Cookies are easy, crispy oatmeal cookies made with simple wholesome ingredients. It's a great healthy recipe for a breakfast or snack packed with 3 grams of protein.
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Servings: 10 cookies
Calories: 140 kcal
Ingredients
- ¾ cup Old-Fashioned Rolled Oats - (note 1)
- 1 cup Almond Flour - (note 2)
- 2 tablespoons Melted Coconut Oil - (note 3)
- ⅓ cup Maple Syrup - (note 4)
Optional for extra flavors
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¼ cup Chocolate Chips - or dried cranberries/raisins
Instructions
- Preheat the oven to 350 °F (180 °C). Line two large cookie sheets with parchment paper. Lightly oil paper with cooking oil spray. Set aside.
- In a mixing bowl, add all the ingredients, stir with a rubber spatula at first, then lightly wet your hands, and squeeze the dough until the ingredients stick nicely together. If too dry or crumbly, add 1-2 teaspoons of cold water to bring everything together.
- Scoop out some batter with a cookie dough scoop, press firmly in the scoop to pack the cookie dough, then release it on the baking sheet and flatten the top of the cookie a little with the palm of your hand. If the sides cracks, wet your fingers to pat and reform the cookie.
- Repeat until no more cookie dough is left. I made 10 large oatmeal cookies.
- Bake them for 12-14 minutes at 350 °F (180 °C) until nicely golden brown.
- Let them cool down for 15 minutes at room temperature on the baking sheet, do not touch them. They firm up as they cool down.
- Transfer them to a cooling rack for another 1 hour before serving.
Notes
Note 1: Quick Oats work as well. Use gluten-free certified oats if needed.
Note 2: Or cashew flour or sesame flour. Almond meal or oat flour make the cookies too dry, so I don’t recommended them.
Note 3: Or melted plant-based butter or melted butter if you use dairy in your kitchen. The cookies are fragile with other oil like olive oil.
Note 4: Or any liquid sweetener you like including agave syrup, coconut nectar.
Storage: Store the cookies in an airtight box in the fridge up to 4 days. They are crispy for 24 hours. They then soften and get more chewy and sticky with time.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 13.9g | Protein: 3.2g | Fat: 8.7g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 1.4mg | Potassium: 47.2mg | Fiber: 1.9g | Sugar: 6.9g | Vitamin A: 0.3IU | Vitamin C: 0.004mg | Calcium: 39.5mg | Iron: 0.7mg | Magnesium: 10.8mg | Phosphorus: 25mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 4 ingredients for these cookies. Let me share how to pick them.
- Old-Fashioned Rolled Oats – I use these as the base for the cookies, providing texture and a healthy dose of fiber. Quick oats also work, giving a slightly finer texture. If you need to make these gluten-free, ensure you use certified gluten-free oats.
- Almond Flour – This adds a nutty flavor and structure to the cookies. Cashew flour or sesame flour are also good options. Avoid almond meal or oat flour as they tend to make the cookies too dry.
- Melted Coconut Oil – This acts as our binding agent, adding moisture and a subtle coconut flavor. Melted plant-based butter or regular melted butter work if you use dairy. You can also use melted refined coconut oil if you don’t want the coconut flavor. Other oils like olive oil make the cookies too fragile.
- Maple Syrup – This provides sweetness and moisture. You can also use other liquid sweeteners like agave syrup or coconut nectar.
How to Make 4-Ingredient Oatmeal Cookies
These cookies are really easy to whip up. Here’s how in pictures.
Combine the dry ingredients in a bowl and incorporate the liquid ones.
Scoop out the dough with an ice cream scoop and transfer it to a baking sheet.
Oil your hands and flatten the balls into a cookie shape.
Bake them for 12-14 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for perfect cookies.
- Dough Consistency Check – If the dough remains too crumbly after squeezing, add a teaspoon of cold water at a time until it comes together.
- Even Cookie Size – Use a cookie scoop to ensure all cookies are the same size, resulting in even baking.
- Gentle Flattening – When flattening the cookies, avoid pressing too hard, as this can lead to thin, brittle cookies.
- Cooling Time Matters – Resist the urge to touch the cookies while they cool on the baking sheet; they firm up significantly during this time.
- Crispiness Preservation – Store the cookies in an airtight container to maintain their crispiness for as long as possible.
- Flavor Infusions – For added flavor, you can incorporate a pinch of sea salt or a dash of nutmeg into the dough.
- Baking Sheet Rotation – Rotate the baking sheets halfway through baking to ensure even browning.
- Parchment Paper Prep – Lightly oiling the parchment paper with cooking spray helps prevent the cookies from sticking.
- Cookie Shape Repair – If the sides of the cookies crack while shaping, wet your fingers and gently pat them back into shape.
- Texture Variation – For a chewier cookie, slightly underbake them. For a crispier cookie, bake them a minute or two longer.
Σέ ευχαριστώ πολύ αγαπημένη μου φίλη για την συνταγή σύντομα θα τό ετοιμάσω για στα χέρια σου ό Θεός να σέ εύλογη για ότι κανείς!!!
Καλημέρα αγαπητή μου φίλη Carine σου εύχομαι καλή επιτυχία στο έργο σου πολλές όμορφες συνταγές έχω φτιάξει τά υπέροχα μπισκότα σού είναι τέλια για ένα όμορφο πρωινό σε ευχαριστώ πολύ καλή συνέχεια ❤️
Thank you!
These cookies are delicious and satisfying. Will be making them as part of my recipes on rotation. Just subscribed to your newsletter and seeing many recipes I want to try – next on the list will be the Gingersnap cookies.
That’s so exciting to have here with me! I look forward to hear your feedbacks on the gingersnap cookies.
I want to try but only use air fryer, so what temp & time if using airfryer to bake?
It’s recommended to decrease from 180C to 160C (325F), and decrease time by 15-20%.
I love all your recipes thank you so much for sharing.
It’s a pleasure to share with you!
Oats do contain gluten
No, pure oats are naturally gluten-free because they do not contain the gluten proteins found in wheat, barley, or rye. However, they are frequently cross-contaminated in facilities that process wheat. While oats do not contain the specific gluten proteins found in wheat (gliadin), barley (hordein), or rye (secalin), they contain a similar storage protein called avenin.
For the vast majority of people with Celiac disease, avenin is perfectly safe. However, there is a small subset of the population for whom avenin can “act” like gluten.
Hello. First time here. Your recipe includes Almond flour. However twice in your notes you say avoid Almond flour as it make the cookies too dry. I’m confused.
Deb
Hi Deb, Welcome here! In the note I say don’t use almond meal! Almond meal is not almond flour. Almond meal is coarser made from whole almonds with their skin on. It gives a grainy gritty texture to baked goods. Almond flour is made from blanched almonds, it’s white and super thin perfect for my recipes.
these are delicious and bonus they are easy to make. one batch just isn’t enough. Im reduced the maple syrup to 60ml in second batch and added raisins. Still delicious. thank you for your recipes.
Thank you for this lovely review! I am glad they come out well with less maple syrup too.
could I use blueberries instead of chocolate chips? Thank you.
You can but expect the cookies to be softer, even fragile on the spot you have blueberries. The blueberries will release lots of juice to the cookies.
These 4 ingredient oatmeal cookies were excellent. Especially with chocolate chips!
Thank you so much!