Description
These lemon oatmeal no-bake cookies are light, chewy, and bursting with bright citrus flavor. They are quick to make and perfect for a refreshing treat without using the oven.
Ingredients
1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon lemon zest
3 cups quick-cooking oats
1 teaspoon vanilla extract
Optional: 1/4 cup shredded coconut
Instructions
- Line a baking sheet with parchment paper or wax paper and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Stir in the sugar, milk, and freshly squeezed lemon juice. Bring the mixture to a rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove the saucepan from heat. Stir in the lemon zest, vanilla extract, and shredded coconut if using.
- Add the quick-cooking oats and mix until fully coated and evenly combined.
- Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet. Flatten slightly if desired.
- Allow the cookies to cool and firm up for about 30 minutes at room temperature, or refrigerate to set faster.
Notes
Optional variations: drizzle with lemon glaze, add white chocolate chips, or lightly brown the butter for richer flavor.
Store in an airtight container at room temperature for up to one week, or refrigerate for firmer cookies.
For stronger lemon flavor, add extra zest or use a lemon glaze.
Quick oats work best for smooth texture; old-fashioned oats make chewier cookies.
For dairy-free options, substitute butter and milk with plant-based alternatives that handle heat well.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
