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Zesty Lemon Oatmeal No-Bake Cookies A Bright & Easy Treat
Kathyhilton

Lemon Oatmeal No-Bake Cookies

Bright, tangy, and irresistibly chewy, these Lemon Oatmeal No-Bake Cookies are a refreshing twist on the traditional no-bake treat. Bursting with citrus flavor and blended with hearty oats and coconut, these easy cookies require no oven—just a quick stovetop mix and a chill in the fridge. Perfect for summer snacking, lunchbox treats, or a light dessert.
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Prep Time 10 minutes
Chill time 30 minutes
Total Time 5 minutes
Course: Snack
Cuisine: American
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cookies
  • 2 cups rolled oats quick oats work too
  • 1 cup shredded coconut optional but recommended
  • 1/2 cup unsalted butter or coconut oil for dairy-free
  • 1/2 cup granulated sugar
  • 1/4 cup honey or maple syrup
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional Add-Ins
  • 1/4 cup chopped white chocolate or dried cranberries
  • 1 tablespoon poppy seeds

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Zester or microplane
  • Parchment paper
  • Baking sheet or tray

Method
 

  1. Prepare Dry Base
  2. In a large mixing bowl, stir together the rolled oats and shredded coconut. Set aside.
  3. Make Lemon Syrup
  4. In a saucepan over medium heat, melt the butter (or coconut oil).
  5. Add sugar, honey (or maple syrup), lemon juice, and lemon zest.
  6. Bring to a gentle boil while stirring constantly. Cook for 1–2 minutes until slightly thickened.
  7. Remove from heat. Stir in vanilla extract and salt.
  8. Mix and Form Cookies
  9. Pour the lemon syrup over the oat-coconut mixture. Stir until fully combined and coated.
  10. Fold in optional add-ins like white chocolate, cranberries, or poppy seeds.
  11. Let cool for 2–3 minutes.
  12. Scoop tablespoon-sized portions onto a parchment-lined tray and press lightly into cookie shapes.
  13. Chill
  14. Refrigerate cookies for at least 30 minutes, or until firm.
  15. Once set, store in an airtight container at room temperature or in the fridge for a firmer texture.

Notes

Use Fresh Lemons: Fresh juice and zest give the brightest flavor—skip bottled juice for this recipe.
Make Vegan: Use coconut oil and maple syrup.
Make Gluten-Free: Ensure oats are certified gluten-free.
Quick Chill Tip: Freeze for 15 minutes if you're short on time.
Storage: Cookies stay fresh for up to 5 days in the fridge or 3 days at room temperature.