Ingredients
- Quick-cooking oats: 2 1/2 cups
- Creamy cashew or almond butter: 1/2 cup
- Unrefined coconut oil: 1/2 cup
- Pure maple syrup: 1/2 cup
- Fresh lemon juice: 2 tablespoons
- Lemon zest: 1 teaspoon (from 1 large lemon)
- vanilla bean paste: 1 teaspoon
Instructions
- Step 1: Measure the quick-cooking oats into a large mixing bowl and set aside. Line a baking sheet with parchment paper or a silicone mat, preparing it for the formed cookies.
- Step 2: Combine the coconut oil, nut butter, and maple syrup in a medium saucepan over medium heat. Bring the mixture to a gentle, rolling boil, stirring constantly to ensure the ingredients are fully incorporated and smooth.
- Step 3: Remove the saucepan immediately from the heat. Quickly stir in the lemon juice, lemon zest, and vanilla powder until they are evenly distributed throughout the mixture.
- Step 4: Pour the hot wet mixture over the reserved quick-cooking oats. Use a sturdy spoon or spatula to quickly and thoroughly mix the oats until every flake is coated with the lemon mixture.
- Step 5: Working quickly before the mixture sets, drop rounded tablespoons of the oatmeal mixture onto the prepared parchment paper. Flatten or shape the mounds slightly with the back of the spoon to form cookies.
- Step 6: Place the baking sheet into the refrigerator or freezer for at least 30 minutes, or until the cookies are completely set and firm. Store leftovers in an airtight container in the refrigerator.
Notes
- For longer enjoyment, store these cookies in the refrigerator for up to 5 days, or freeze them in a single layer for up to 3 months; thaw briefly at room temperature before eating.
- If you prefer a softer chew rather than a firm, chilled bite, let the cookies rest on the counter for 10 to 15 minutes before serving to soften the coconut oil slightly.
- Elevate the sunny flavor and add crunch by sprinkling a pinch of shredded unsweetened coconut or a few poppy seeds over the tops right before placing them in the fridge to set.
- The key to a perfect, non-crumbly texture is speed: work quickly to incorporate the oats and drop the cookies immediately after removing the mixture from the heat, as the coconut oil sets fast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American