- Servings 18 cookies
- Prep time 30 minutes
No-Bake Oatmeal Cookies are the perfect solution for those sweet cravings without compromising health! These oats cookies are chunky and chewy, deliciously raw, and vegan. Packed with nutrition and energy, they are ideal for anyone looking for a mouthwatering treat, whether you require a quick snack or a tasty dessert for any occasion.
Ingredients No-Bake Oatmeal Cookies
- Two cups of rolled oats
- Half a cup of dried prunes
- Half a cup of dried apricots
- Half a cup of dried coconut shreds
- One tsp. of lemon zest
- One and a half cups of 60-75% coconut milk
Preparation
- Pre-soak dried fruit for 30 min.
- Put pre-soaked apricots and prunes into a food processor and blend until they become a smooth, thick paste.
- Combine rolled oats, dried coconut shreds, lemon zest, and fruit paste in a bowl and mix thoroughly.
- Form the dough into small cookies, shape them into balls, cylinders, or any shape you prefer
- Place the cookies in the freezer for 20 minutes for a firmer and chewier texture or in the fridge for a softer cookie texture.
- Take them out of the freezer and let them sit until they are no longer cold.
Tips
- Rolled Oats: For a better texture, opt for old-fashioned rolled oats. They hold up well and give the cookies a nice chewiness.
- Dried Fruits: Ensure your prunes and apricots are soft and plump. If they feel too hard, soak them in warm water for a few minutes before chopping to make them easier to mix.
- Coconut Milk: Use canned coconut milk with a 60-75% coconut content for the best flavor and consistency. Shake the can well before opening it to mix the cream and liquid.
- Chop Dried Fruits: Cut the prunes and apricots into small, bite-sized pieces. This will help distribute them evenly throughout the cookies.
- Zest the Lemon: Use a fine grater or zester to get just the yellow part of the lemon peel, avoiding the white pith underneath, which can be bitter.
- Toast the Oats and Coconut (Optional): For added flavor, lightly toast the oats and dried coconut shreds in a dry skillet over medium heat until golden and fragrant. Be sure to stir frequently to prevent burning.
- In a large bowl, combine the dry ingredients (oats, chopped fruits, coconut shreds, and lemon zest). Ensure they are well mixed before adding the liquid.
- Gradually pour in the coconut milk, stirring continuously. You’re aiming for a moist mixture easily shaped into cookies. If it’s too dry, add more coconut milk; if it’s too wet, add some extra oats.
- A spoon or a cookie scoop will portion the mixture onto a lined baking sheet. Flatten the cookies slightly into your desired shape. If the mixture sticks to your hands, wetting them lightly with water or coconut oil can help.
- Chilling: Place the baking sheet in the refrigerator for at least an hour to allow the cookies to set. This chilling time helps the oats absorb the coconut milk, and the fat from the milk solidifies, holding the cookies together.
- Once set, transfer the cookies to an airtight container. They can be stored in the fridge for up to a week or in the freezer for a longer shelf life. If stacking them, place a piece of parchment paper between layers to prevent sticking.
- These oatmeal cookies are perfect as a quick breakfast, a healthy snack, or a sweet treat. They pair wonderfully with a cup of tea or coffee.
Enjoy your no-bake oatmeal cookies!