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
- 2 tablespoons Melted Coconut Oil
- ⅓ cup Maple Syrup
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.
I made these and they were delicious. I wondered would this work if you made it a slice instead of cookies?
It would probably work too, I guess it will be a bit fragile and crumble when you cut bars/slice from the it.
This worked exactly as written, thanks! Next time I’ll use less maple syrup.
Carine,
I have never liked oatmeal ever! But I thought I’d give these a try. I’m gluten sensitive, dairy intolerant and allergic to soy and eggs. It’s been so hard to find recipes that I like that have a gorgeous taste and texture. But you have done an amazing job putting this recipe together! Thank you so much for sharing it and thank you so much for going to the grind to create delicious food we miss out on with sensitivity. These are heaven!
I am so happy you love them, thanks for taking the time to share your feedback with me. I will keep sharing more recipes for you.
Can you use melted butter?
Sure, I simply don’t use dairy in my recipes.
such an easy, healthy and quick way to have a delicious snack. love this recipe! I have altered the maple syrup for apple puree cause I didn’t have maple syrup and used the same amount as per her recipe and still came out perfectly fine!! looking forward trying more of her recipes
Hi ! Can we use steel cut oats? Thank you!
I haven’t tried this option, it will definitely impact the cookie texture as steel cut oats won’t absorb the moisture the same and firm the cookie as much.