Lemon oatmeal no bake cookies are bright, tangy treats made with rolled oats, creamy Greek yogurt, shredded coconut, chia seeds and fresh lemon. They set in under 30 minutes after mixing warm milk with butter for a chewy, refreshing bite.
This recipe resolves issues of crumbly texture, long preparation times, dull flavors, and uneven shaping in traditional no-bake cookies.
I was tired of crumbly cookies and long fridge times (I once scorched the milk). These easy no bake cookies stop oats from falling apart and banish dull flavors. And they arrive just in time for a busy weeknight.
It works because a natural thickener and yogurt bind oats so they stick together without baking. I learned to press each mound right after scooping for neater rounds. Then pop cookies in the fridge for 15 minutes (they smell like lemon bars!).
If you love oat treats, you might enjoy my Gluten Free Chocolate Oatmeal Cookies for a chocolate twist on chewy cookies.
Table of contents
Dietary Considerations
- This recipe is gluten-free only when using certified gluten-free rolled oats.
- This recipe contains butter, milk, Greek yogurt, so it is not dairy-free and not vegan.
- This recipe is vegetarian-friendly and is nut-free.
- This recipe is not keto or is not low-carb due to granulated sugar and rolled oats.
Why You Will Love This Recipe
- Tangy citrus burst – My family says zest from 2 tablespoons and 1/4 cup lemon juice gives these *lemon oatmeal no bake cookies* a fresh zing.
- Creamy yogurt lift – I prepare these *lemon oatmeal no bake cookies* with 1/4 cup Greek yogurt to get just the right moisture and subtle tang in each bite.
- Quick chill time – My guests love how these *lemon oatmeal no bake cookies* firm up in just 15 minutes in the fridge or 5 minutes in the freezer.
- Chewy-coconut crunch – I fold in 2 tbsp chia seeds and 1/3 cup shredded coconut, so these *lemon oatmeal no bake cookies* hold a satisfying chew and crunch.
Lemon Oatmeal No Bake Cookies
- Prep Time: 10 minutes
- Cool Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: no bake
- Cuisine: American
- Diet: gluten-free
Description
Bright, tangy treats made with rolled oats, creamy Greek yogurt, shredded coconut, chia seeds and fresh lemon that set in under 30 minutes.
Ingredients
- 2 cups rolled oats
- 1/2 cup butter
- 1/2 cup milk
- 1 cup granulated sugar
- 1 tablespoon arrowroot starch
- 1/4 cup Greek yogurt
- 2 tablespoons chia seeds
- 1/3 cup shredded coconut
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon lemon essential oil
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Line your baking sheet with parchment paper for easy removal of the cookies. Make sure to leave some edges hanging off the sides to assist in lifting the cookies off later.
- In a medium saucepan over medium heat, whisk together the granulated sugar and arrowroot starch until thoroughly combined. Then, add the butter and milk. Continue stirring for about three to four minutes, until the mixture thickens slightly and small bubbles appear. This step is crucial for giving your lemon oatmeal no bake cookies the structure they need to hold together.
- Remove the saucepan from the heat. Add the Greek yogurt, lemon juice, lemon zest, lemon essential oil, vanilla extract, and salt to the mixture. Stir until smooth and glossy. This adds tang and moisture without compromising the setting of your cookies.
- Next, fold in the rolled oats, shredded coconut, and chia seeds. Stir until every oat is well coated and the mixture holds together when pressed. If the mixture appears a bit loose, allow it to rest for two minutes to let the chia seeds absorb some of the moisture.
- Using a two-tablespoon cookie scoop or a spoon, drop rounded mounds onto the prepared baking sheet, spacing them about an inch apart. Gently press the tops down to flatten slightly. This helps maintain uniformity, allowing the cookies to set evenly during chilling.
- Place the baking sheet in the refrigerator for about fifteen minutes or in the freezer for five minutes, until the cookies feel firm to the touch. Chilling will help the lemon oatmeal cookies retain their shape when served.
Notes
- Greek yogurt adds moisture and reduces the intensity of sweetness; you can substitute with dairy-free yogurt for vegan lemon oatmeal no bake cookies.
- Use pure arrowroot starch for a glossy finish without a chalky aftertaste; cornstarch may be used if arrowroot is unavailable.
- If you have lemon essential oil, a drop can enhance the aroma; feel free to skip it if you are sensitive to essential oils.
- For variations, consider mixing in 1/4 cup of chopped almonds or dried cranberries.
- Store the cookies in an airtight container in the refrigerator for up to five days or freeze for up to two months. If frozen, allow to thaw for about ten minutes before serving.
- Remember, these lemon oatmeal no bake cookies are gluten-free only when certified gluten-free rolled oats are used.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Ingredient Notes
- Rolled oats: Choose old-fashioned oats with plump, whole flakes for chewiness in lemon oatmeal no bake cookies; avoid quick oats or texture gets gummy.
- Arrowroot starch: Pick pure arrowroot, not blend; it thickens cleanly without chalkiness, so these lemon oatmeal no bake cookies hold shape.
- Greek yogurt: I reach for plain, full-fat Greek yogurt; it adds creamy tang and moisture. Swap dairy-free for vegan lemon oatmeal cookies.
- Chia seeds: Tiny but mighty for chew and binder; stir in, let sit briefly so they puff up and lock moisture in easy no bake cookies.
- Shredded coconut: Choose unsweetened for mild crunch; toast lightly if you like more flavor. It ups chew in lemon oatmeal no bake cookies.
- Lemon juice: Fresh-squeezed lemon juice gives bright zing; taste first to balance tartness, skip bottled to avoid off-flavors in no bake lemon cookies.
- Lemon zest: Microplane zest above bowl, avoid white pith to prevent bitterness. Zest adds oils for aroma in lemon oatmeal no bake cookies.
- Lemon essential oil: If you’ve got it, a drop amps aroma without extra liquid. Skip if sensitive to oils in your lemon oatmeal cookies.
Recipe Baking Tips
- If mixture seems too loose when folding oats, let rest 2 minutes for chia to absorb moisture before scooping.
- When cookies don’t set after fridge 15 minutes, transfer sheet to freezer for 5 minutes before removing parchment.
- If edges crumble when pressing tops, stir in 1 tablespoon extra Greek yogurt into mix immediately after base cooking.
- For uneven lemon flavor during 15 minute chill, grate an extra teaspoon zest over cookies one minute before serving.
- If mixture sticks to scoop when forming, lightly wet scoop with water every five cookies to release batter cleanly.
Serving Suggestions
Serve lemon oatmeal no bake cookies alongside sliced cucumber sticks dipped in Greek yogurt ranch dressing and a bowl of strawberry spinach salad dressed in lemon vinaigrette. Pair them with almond butter spread and carrot coins served with a sprinkle of chili powder and lime juice to deliver tang.
Use lemon oatmeal recipe as a base for yogurt parfait cups layered with blueberries and granola to boost texture and maintain citrus notes. Add crushed no bake lemon cookies into muffin batter or stir them into chia pudding for added oats and coconut crunch along a hint of lemon zest.
Top lemon oatmeal no bake cookies with lemon curd or layer them with coconut cream whipped to add moisture and acidity to each bite. Drizzle them with lemon glaze or spoon Greek yogurt mixed with lemon zest and chia seed jam on top before serving to deliver tang and texture.
Recipe variations
- You can use almond flour instead of rolled oats for a moist gluten-free lemon oatmeal no bake cookies base.
- Add 1/2 cup shredded coconut for extra chew in lemon oatmeal no bake cookies, as used in my Gluten-Free Chocolate Shortbread Cookies.
- Either coconut yogurt or dairy-free yogurt works in place of Greek yogurt for vegan lemon oatmeal no bake cookies.
- If using a double batch, use 4 cups oats, 1 cup sugar, 1 cup milk, and make other ingredients twice.
Save This Recipe!
How to Store?
To keep your Luscious Lemon Oatmeal No-Bake Cookies with Coconut & Chia fresh and delicious, follow these storage tips:
ROOM TEMPERATURE: Store in an airtight container at room temperature up to 1 day. Keep a single layer to avoid sticking.
REFRIGERATION: Store in an airtight container in the refrigerator up to 5 days. Let stand at room temperature 10 minutes before serving.
FREEZING: Store in a freezer bag at 0°F up to 2 months. Wrap each cookie in plastic wrap or aluminum foil before freezing. Thaw at room temperature 10 minutes before serving.
Other Recipes You’ll Love
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Lemon Zucchini Bread
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