Ingredients
Scale
- 1 cup rolled oats
- 1/4 cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup shredded coconut (optional)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a baking sheet with parchment paper.
- In a small saucepan, gently warm almond butter and maple syrup until smooth.
- Stir in lemon juice, lemon zest, vanilla, and salt.
- In a bowl, mix oats and shredded coconut; pour in the warm wet ingredients and mix until combined.
- Roll spoonfuls into 12 small balls or flatten into cookies; refrigerate 15–20 minutes until firm.
Notes
- Chill time helps cookies set; you can store them up to a week in the fridge.
- Customize with chopped nuts or dried fruit for extra texture.
- Replace almond butter with peanut butter for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 90 Kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
