Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- ½ cup natural peanut butter (or almond butter)
- ¼ cup maple syrup or honey
- 2 tablespoons melted coconut oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, combine oats, peanut butter, maple syrup or honey, melted coconut oil, lemon zest, lemon juice, vanilla extract, and salt.
- Stir until the mixture is thick and sticky.
- Scoop portions and roll into balls or flatten into cookie shapes.
- Place cookies on a parchment-lined sheet or plate and refrigerate at least 30 minutes until firm.
- Enjoy as a quick snack or light dessert.
Notes
- Store in the refrigerator up to 1 week.
- For nut-free version, substitute peanut butter with sunflower seed butter.
- Adjust lemon juice and zest for preferred tanginess.
- Use gluten-free oats if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan