3 Ingredient No Bake Lemon Cookies Recipe
If you love lemon desserts with a bright, zesty lemon flavor, these 3 Ingredient No Bake Lemon Cookies are one of the easiest bake cookies you can make at home. They require no oven, no leavening agent, and come together in just a few minutes with simple ingredients. The smooth consistency of melted white chocolate chips mixed with fresh lemon juice creates a creamy base that coats quick oats perfectly. These cookies make a perfect treat when your sweet tooth hits, and they’re great for busy days, after-school snacks, or anytime you need a fast and refreshing lemon dessert.
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Why You’ll Love This Recipe
These no bake cookies come together quickly, use only three simple ingredients, and require just a little melting before you mix everything together. Once the white chocolate is melted, the smooth lemon flavor blends perfectly with the oats for a bright and refreshing dessert. Since they’re no-bake, you can skip the oven and simply melt, mix, shape, and chill for an easy treat anytime.
Ingredients for No Bake Lemon Cookies
• 1 cup white chocolate chips
• 2 tbsp fresh lemon juice (from a large lemon)
• 3/4 cup quick oats
Optional mix-ins for extra flavor: lemon zest, vanilla extract, shredded coconut, unsweetened coconut, or a pinch of salt.
How to Make No Bake Lemon Cookies
Melt the Chocolate
Set up a double broiler over medium heat to gently melt your white chocolate chips. If you don’t want to use a stovetop, you can melt them in a microwave using short bursts and stirring with a wooden spoon until completely smooth.
Add the Lemon
Remove the melted chocolate from heat. Whisk in the fresh lemon juice until the wet ingredients come together in a smooth consistency. If you want a stronger zesty lemon flavor, you can also mix in a little lemon zest or lemon extract.
Stir in the Oats
Stir quick oats into the mixture until you have a thick batter. You don’t need a food processor, rolling pin, or any special tools for mixing. A wooden spoon works great here. Make sure all dry ingredients are coated well for the best results.
Shape the Cookies
Line a baking sheet or cookie sheet with parchment paper or wax paper. Use a tbsp cookie scoop or 2-tablespoon cookie scoop to drop spoonfuls of the mixture onto the sheet. You can flatten them gently using the back of a spoon or the bottom of a jar. If the mixture sticks, lightly grease the spoon with coconut oil or unsalted butter.
Chill
Place the baking sheet in the refrigerator for 1 hour. The cookies will firm up and easily release from the parchment paper once chilled.
Tips for the Best No Bake Lemon Cookies
• Keep your lemon juice at room temperature so it combines smoothly with the chocolate.
• Store leftovers in an airtight container to keep them fresh.
• Try adding peanut butter next time for a creamy twist, although that will change the flavor of these ingredient lemon oatmeal cookies.
Conclusion
These 3 Ingredient No Bake Lemon Cookies prove that a delicious dessert doesn’t have to be complicated. With their zesty lemon flavor, smooth texture, and simple steps, they come together quickly and make a great treat any time of year. Whether you enjoy them as an afternoon snack or whip them up for guests, this quick and easy cookie recipe is one you’ll want to make again the next time your sweet tooth strikes. Store them in an airtight container and enjoy how effortless homemade treats can be.
3 Ingredient No Bake Lemon Cookies
Equipment
- Double broiler or microwave-safe bowl
- Wooden spoon or whisk
- Parchment paper or wax paper
- Baking sheet or cookie sheet
- Tbsp cookie scoop or 2-tablespoon cookie scoop
Ingredients
- 1 cup white chocolate chips
- 2 tbsp fresh lemon juice
- 3/4 cup quick oats
- Optional: lemon zest, shredded coconut, unsweetened coconut, vanilla extract, pinch of salt
Instructions
- Melt the white chocolate chips in a double broiler over medium heat, or melt them in the microwave in short bursts until smooth.
- Remove from heat and whisk in the fresh lemon juice until the mixture is fully combined.
- Stir in the quick oats until a thick batter forms.
- Line a baking sheet with parchment paper or wax paper and drop spoonfuls of the mixture onto the sheet using a tbsp cookie scoop.
- Flatten each cookie slightly with the back of a spoon or the bottom of a jar.
- Refrigerate for 1 hour, or until firm and easy to lift from the parchment paper.
- Store leftovers in an airtight container.
