4-Ingredient Oatmeal Cookies

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5 from 4 votes

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/4-ingredient-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 140kcal

Author: Carine Claudepierre

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

US Customary - Metric

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