3 ingredient oatmeal cookies made with nut or seed butter, honey and rolled oats. A stack of 7 sits besides a glass of milk on a counter
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3 Ingredient Oatmeal Cookies

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5 from 3 votes
These easy 3 ingredient oatmeal cookies aren't made with bananas, eggs, flour, or diary! Just three simple ingredients seed or nut butter, oats and honey! (or your sweetner of choice!)

3 Ingredient oatmeal cookies… Yes, please!! With just a scoop of nutty tahini (or your nut or seed butter of choice), a swirl of honey, and a good ol’ heap of rolled oats, you’ve got an oatmeal cookie you can feel good about eating! Seriously, these 3 ingredient oatmeal cookies are perfect for those times when you crave something sweet but wholesome and don’t want the guilt of eating 5 in one day. Does anyone else have that problem when they make cookies oatmeal cookies? Or is it just me?

In my kitchen, there’s a special kind of alchemy that happens when mixing simplicity with a dash of creativity (hello, PB fudge made with frosting). That’s exactly the story behind these 3 Ingredient Oatmeal Cookies. When I first thought of using tahini instead of the usual suspects in an 3 ingredient oatmeal cookie (looking at you banana), I won’t lie, I had a little moment of doubt.

But, oh, how that first batch proved me wrong! These 3 ingredient oatmeal cookies without bananas are my little rebellion against the ordinary – a testament to how straying off the beaten path in the kitchen can yield something wonderfully unexpected. Tahini adds an amazingly nutty flavor of toasted sesame seeds, but, you can use any nut or seed butter you fancy, transforming the recipe to suit your tastes (or your pantry!).

Recipe Overview

Cuisine Inspiration: American
Number of Ingredients: 3
Total Cook Time: About 17 minutes (including prep and baking time)
Primary Cooking Method: Baking in the oven
Dietary Info: Can be made gluten-free by using gluten-free oats; easily adaptable for vegans
Key Flavor: Nutty and sweet, with the richness of the chosen nut or seed butter
Skill Level: Beginner-friendly

Notable mentions

  • A Healthier Treat: These aren’t your everyday oatmeal cookies. They’re a healthier spin on a classic, packed with the goodness of oats and your choice of nut or seed butter.
  • Banana-Free Variation: Nothing against bananas, but I really don’t like them in my cookies, so this recipe is a banana-free version of a 3 ingredient oatmeal cookie!
  • Dairy-Free, Egg-Free, Flour-Free, Nut-Free…: These oatmeal cookies do not contain dairy, eggs, nuts, or flour. They are perfect for taking and baking to share with pretty much anyone!
  • Quick and Easy: In a pinch for time? No worries. These oatmeal cookies come together in less than 20 minutes from start to finish.
  • Vegan-Friendly Variation: Swapping out honey for a vegan liquid sweetener? Easy peasy. These cookies are as flexible as they are delicious.

Ingredients to make 3 Ingredient Oatmeal Cookies

  • Tahini: A whole cup of tahini. I also prefer simple, sugar-free, additive-free tahini options. Look for jars with just a single ingredient or two, e.g., tahini with just sesame seeds and salt.
  • Honey: Two-thirds of a cup to sweeten things up. And if you’re vegan, swap it out for a plant-based liquid sweetener – maple syrup works well in these 3 ingredient oat cookies.
  • Rolled Oats: These aren’t just for filling; they give the cookies their hearty texture and make them. Plus, they’re a great way to sneak in some whole grains. Rolled oats also go by old-fashioned, you do not want to use quick oats or steel cut for this recipe.

How To Make 3 Ingredient Oatmeal Cookies

First up, let’s get that oven heated to 350 degrees. Line your baking sheet with parchment paper – this little step is for easy cleanup.

STEP 1: MIXING THE BASE

Combine the Butter and Honey: In your trusty stand mixer (or just a regular bowl with some good old stirring), blend together your nut or seed butter and honey. Mix on low until they’re happily married into a well-incorporated mixture.

STEP 2: FOLD IN THE OATS

Add Oats to the Mix: Remove the bowl from the mixer and bring in the oats. It’s time to get hands-on. Fold them in by hand, mixing them into a thick and sticky dough. This is where the texture of your cookies starts to take shape.

STEP 3: SHAPING THE COOKIES

  • Scoop and Shape: With a spoon or a small cookie scoop, dish out 24 little clumps of dough onto your baking tray. No need for perfection here – a little rustic charm is what we’re going for.
  • Flatten Them Out: Use your palm to gently flatten each cookie into a round shape. Not too thin, not too thick – just right for a nice chew.

STEP 4: BAKING TIME

  • Into the Oven They Go: Bake your batch for about 12 minutes. You’re looking for a light golden touch around the edges – that’s the sign they’re done just right.
  • Cool and Enjoy: Let them cool on the baking sheet for 5 minutes (I know, waiting is the hardest part!). Then, transfer them to a cooling rack to finish off.
a stack of 7 oatmeal cookies made with 3 ingredients all stacked one on top of the other
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3 Ingredient Oatmeal Cookies

These easy 3 ingredient oatmeal cookies aren't made with bananas, eggs, flour, or diary! Just three simple ingredients seed or nut butter, oats and honey! (or your sweetner of choice!)
5 from 3 votes
Author Jackie
Servings 24 cookies
Course Dessert
Calories 123
Prep Time 5 minutes
Cooling Time 30 minutes
Cook Time 12 minutes
Total Time 47 minutes

Ingredients
  

  • 1 cup nut or seed butter of choice I used tahini
  • 2/3 cup honey
  • 2 3/4 cups rolled oats

Instructions

  • Line a baking sheet with parchment paper, and set aside. Preheat your oven to 350 degrees.
  • Add your nut or seed butter and honey to the bowl of a stand mixer and mix on low until well incorporated.
  • Remove the bowl from the stand mixer and fold in the oats by hand. Mix them into a thick, sticky dough.
  • Using a spoon or small cookie scoop, create 24 roughly equal-sized clumps, and place them on the baking tray. Using the palm of your hand, gently flatten each cookie into a round shape.
  • Bake for 12 minutes, and allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

Notes

  1. Quality of Ingredients: Since there are only three ingredients, each one really counts. Choose a high-quality nut or seed butter and a natural, flavorful sweetener. For the oats, go for old-fashioned rolled oats for the best texture.
  2. Consistency of Nut or Seed Butter: The type and consistency of your nut or seed butter can affect the outcome. Creamy and smooth varieties generally work best, giving a nice texture to the cookies. If there is excess oil, you might want to drain it off.
  3. Mixing Thoroughly: Ensure the nut or seed butter and sweetener are well combined before adding the oats. A uniform mixture helps in creating evenly baked cookies.
  4. Cookie Size and Thickness: When shaping the cookies, aim for uniformity in size and thickness. This ensures they all bake at the same rate and finish cooking at the same time.
  5. Oven Watch: Ovens can vary, so start checking your cookies a couple of minutes before the recommended baking time. They should be slightly golden around the edges but still soft in the middle.
  6. Cooling is Key: Let the cookies cool on the baking sheet for the recommended time before transferring them to a cooling rack. This helps them set properly and prevents them from falling apart.
Nutrition information uses tahini for the calculations. 

Nutrition

Serving: 1cookie, Calories: 123kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 4mg, Potassium: 84mg, Fiber: 1g, Sugar: 8g, Vitamin A: 7IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
  • Dry Roast the Oats: For an extra touch of nutty, roasted flavor, try dry roasting the oats in a skillet over medium heat for a few minutes before adding them to the dough. Just stir them frequently to avoid burning.
  • Different Sweeteners: If you’re not a fan of honey or need a vegan option, agave syrup, maple syrup, or any liquid sweetener can be a great substitute.
  • Variety of Nut or Seed Butters: Feel free to experiment with different kinds of nut and seed butters. Each one brings its unique flavor and texture to the cookies.
  • Chocolate Chips or Dried Fruit: Add in some chocolate chips, raisins, or dried cranberries for a little extra sweetness and texture.
  • Spices for a Twist: A dash of cinnamon, nutmeg, or even a pinch of ginger can add a warm, spicy flavor to the cookies.
  • Nuts for Crunch: Mix in some chopped nuts like almonds, walnuts, or pecans for added crunch and flavor.
  • Vanilla Extract: A teaspoon of vanilla extract can enhance the overall flavor of the cookies, adding a subtle depth to the sweet and nutty taste.
  • Flaxseed or Chia Seeds: For an extra boost of nutrition, sprinkle in some ground flaxseed or chia seeds.

Tips for Making the Best 3 Ingredient Oatmeal Cookies Without Banana

  1. Quality of Ingredients: Since there are only three ingredients, each one really counts. Choose a high-quality nut or seed butter and a natural, flavorful sweetener. For the oats, go for old-fashioned rolled oats for the best texture.
  2. Consistency of Nut or Seed Butter: The type and consistency of your nut or seed butter can affect the outcome. Creamy and smooth varieties generally work best, giving a nice texture to the cookies. If there is excess oil, you might want to drain it off.
  3. Mixing Thoroughly: Ensure the nut or seed butter and sweetener are well combined before adding the oats. A uniform mixture helps in creating evenly baked cookies.
  4. Cookie Size and Thickness: When shaping the cookies, aim for uniformity in size and thickness. This ensures they all bake at the same rate and finish cooking at the same time.
  5. Oven Watch: Ovens can vary, so start checking your cookies a couple of minutes before the recommended baking time. They should be slightly golden around the edges but still soft in the middle.
  6. Cooling is Key: Let the cookies cool on the baking sheet for the recommended time before transferring them to a cooling rack. This helps them set properly and prevents them from falling apart.

How to Store 3 Ingredient Oatmeal Cookies

These cookies are best stored in an airtight container at room temperature. This helps maintain their texture and keeps them fresh. They will last 4-5 days on the counter.

How Long Will 3 Ingredient Oatmeal Cookies Last in the Fridge?

While storing in the fridge isn’t necessary, if you choose to do so, the cookies will last for up to a week. They may harden a bit, but a quick warm-up at room temperature can soften them again.

Can I Freeze 3 Ingredient Oatmeal Cookies?

Yes, you can freeze these oatmeal cookies. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll be good for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature or give them a brief warm-up in the oven or microwave.

Freezing the Cookie Dough: Prepare your oatmeal cookie dough as usual. Once it’s mixed, portion out the dough into individual balls and place them on a parchment-lined baking sheet. Freeze these until solid, about 1-2 hours, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2-3 months. When you’re ready to bake, there’s no need to thaw; just place the frozen dough balls on a baking sheet and add a couple of extra minutes to your baking time.

What to Serve with 3 Ingredient Oatmeal Cookies

  1. A Warm Drink: These oatmeal cookies pair wonderfully with a cup of hot tea, coffee, or even a glass of warm milk. The warmth of the beverage complements the nutty, sweet flavors of the cookies.
  2. Ice Cream: For a decadent treat, serve these cookies with a scoop of your favorite ice cream. The contrast between the cold, creamy ice cream and the chewy texture of the cookies is great. You can even make oatmeal ice cream sandwiches!
  3. Fruit Salad: A light, fresh fruit salad can balance the richness of the cookies. Consider fruits like berries, apple slices, or grapes.
  4. Yogurt: Enjoy the cookies with a side of Greek yogurt or a plant-based alternative for a health-conscious dessert or snack option. The tartness of the yogurt pairs nicely with the sweet and nutty flavors of the cookies.
  5. Nut Butters or Jams: Spread a bit of almond butter, peanut butter, or your favorite jam on the cookies for added flavor and a fun twist.
  6. Cheese Pairing: For a more savory contrast, pair these cookies with mild cheeses like Brie or Camembert. The creamy texture and subtle flavors of the cheese complement the oatmeal cookies well.

Frequently asked questions

My cookies are too dry/hard. What went wrong?

If your cookies turn out dry or hard, it might be due to overbaking or using too little nut or seed butter. Ensure your oven temperature is accurate, and try reducing the baking time slightly. Also, make sure to measure accurately when adding the nut butter.

Why are my cookies not holding together?

If the cookies are falling apart, it could be due to the consistency of the nut or seed butter. If it’s too dry, try adding a bit more to the dough, or make sure to press the cookies firmly when shaping them.

Can I reduce the amount of sweetener?

Reducing the sweetener might affect the texture and binding of the cookies. If you prefer less sweetness, start with a small reduction to see how it affects the outcome. Worse outcome is that you’ll end up with a granola of sorts due to the cookies not sticking together.

Whether you’re in a rush, looking for something a bit healthier, or just craving homemade cookie goodness, these 3 ingredient oatmeal cookies are legit!

More Cookie recipes With 5 Ingredients or Less:

I want to hear from you! If you try this easy 3 Ingredient Oatmeal Cookie recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

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6 Comments

  1. 5 stars
    I have found my new obsession with tahini!! The flavor it gave these cookies, plus the texture of the oats is really addictive! Do you think I can add chocolate chips?

    1. Haha, I know right, I prefer tahini over pb for cookies any day. I would add mini chocolate chips instead of the regular sized ones to get a better distribution. You’ll have to let me know if you try it and what you think!

      1. 5 stars
        Didn’t know oatmeal cookies could be so easy to make and yet so freaking delicious! These are too good, thank you for sharing this recipe.

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