Description
These quick no-bake lemon oat cookies are the perfect dessert for busy days! Bursting with bright lemon flavor, buttery oats, and a hint of vanilla, this easy gluten-free treat is ready in just 30 minutes. Great for last-minute gatherings or an afternoon snack!
Ingredients
Units
Scale
Pasta & Grains:
- 3 1/2 cups quick oats
Baking & Spices:
- 1 small box instant lemon pudding mix
- 1 1/2 cups sugar
- 1 tsp vanilla extract
Dairy:
- 3/4 cup butter
- 2/3 cup milk
Instructions
- Prepare the Base:
- In a medium saucepan, combine the butter, milk, and sugar. Heat over medium heat, stirring occasionally, until the butter is melted, and the mixture comes to a gentle boil. Boil for 1 minute, then remove from heat.
- Mix in Flavors:
- Stir in the instant lemon pudding mix and vanilla extract until fully dissolved.
- Add the Oats:
- Gradually add the quick oats, stirring until the mixture is evenly combined.
- Form the Cookies:
- Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto a parchment-lined baking sheet. Flatten slightly with the back of the spoon if desired.
- Let Them Set:
- Allow the cookies to cool and set at room temperature for about 20–30 minutes or until firm.
- Serve:
- Once set, enjoy immediately or store in an airtight container for up to 5 days.
Notes
- For a zestier flavor, add 1 tsp of fresh lemon zest to the mixture.
- Substitute half of the quick oats with shredded coconut for a tropical twist.
- Use plant-based butter and milk for a vegan option.
