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
Scale
- 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