Lemon Oatmeal Cookies

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Lemon Oatmeal Cookies are simple 4-ingredient cookies made with no gluten, no refined sugar, no oil, no eggs, and no dairy, but full of taste, fiber, and healthy fats!

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/lemon-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 (note 2)
2 tablespoons Lemon Juice juice from 1 lemon + 2 tsp zest if you like
⅓ cup Maple Syrup

Optional for extra falvors

2 teaspoon Lemon Zest from previous lemon
¼ teaspoon Almond Extract optional

Lemon Glaze

1 tablespoon Lemon Juice
½ cup Powdered Sugar

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add rolled oats, almond flour, maple syrup, lemon juice, almond extract, and lemon zest if used.
Stir with a rubber spatula at first, then lightly oil your hands and squeeze the dough to bring everything nicely together into a sticky cookie dough.
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 cookies with the palm of your hand. If the sides crack, wet your fingers to pat and reform the cookie.
Repeat until no more cookie dough is left - I made 6 large cookies with the batter.
Bake them for 14-16 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.

Lemon Glazed cookies

If you like sweet lemon cookies, prepare the lemon glaze by stirring powdered sugar and lemon juice in a small mixing bowl. It should form a thick and creamy paste.
Dip the cooled cookies upside down and twist in the glaze to ice the lemon cookies, then flip and place on a rack to let the excess glaze run down.
Sprinkle extra lemon zest on top if you like its tangy flavor and cool the cookies in the fridge an hour to set the icing.

Notes

Note 1: You can use quick oats, gluten-free certified oats if needed, or swap for quinoa flakes for a fully gluten-free option

Note 2: Use ultra-fine almond flour, not almond meal, as this would make dry, fragile cookies. I haven't tried another flour, and I can't guarantee oat flour or regular flour works the same. The closest flour to almond flour is sunflower seed flour, so if you want a nut-free version, you should try that!

Note 3: I am using lemon juice from one fresh lemon and grating its zest to add a tangy flavor to the cookie dough. You can use store-bought bought freshly pressed lemon juice if preferred.

Note 4: Any liquid sweetener, like agave syrup or coconut nectar, works.

Storage: Store the cookies in an airtight container in the fridge for up to 4 days. Freeze up to 1 month in Ziploc bags and thaw at room temperature the day before.

Nutrition