Cooking and Serving: 23 minutes | 12 cookies
Ingredients
Step * Expert tips | Substitutions, variations & add-in ideas
Description
Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes | Servings: 12 cookies
Ingredients
Step * Expert tips
Substitutions, variations & add-in ideas
Instructions
WHY THIS RECIPE WORKS
Over the years, I’ve learned that the simplest recipes are often the hardest to.
get right. After many rounds of testing, I’ve perfected these 3-ingredient.
oatmeal cookies to be not only incredibly easy but also perfectly chewy and.
satisfying, all without the bananas or added sugars common in other recipes.
These easy cookies soft and chewy, and just sweet enough to satisfy a bit more.
than a piece of fruit. These cookies are perfect for kids when they come home.
from school and sports.
They’re also super wholesome, and have no refined sugar (or even any added.
sugar), so they make a delicious, on-the-go breakfast for busy mornings, like a.
simpler version of our oatmeal breakfast cookies.
Plus, they stay fresh for at least 10 days in the refrigerator!
INGREDIENTS EXPLAINED
With such a short ingredient list, each one is crucial to success. Here’s what.
ingredients in groups and some in bowls for 3 ingredient oatmeal cookies.
in groups and some in bowls for 3 ingredient oatmeal cookies.
Oats – Provide the structure that you bite into. We grind about half of them.
into a powder first to increase the surface area of the oats. If necessary,.
be sure to use oats marked “gluten free” so they’re not cross-contaminated.
Quick-cooking oats will also work just as well.
Eggs – One full egg helps provide structure and binding, and the added egg.
yolk makes chewier, more moist cookies. Eggs also provide the only fat, for.
richness and tenderness.
Dates – Add sweetness, tenderness and deep caramel flavor. When they’re.
pureed with the eggs, they help the cookie dough stick together. Use either.
Medjool or Deglet Noor dates, and be sure yours are fresh, or soak them in.
warm water to rehydrate them first.
STEP
Here’s a visual representation of how you’ll make these cookies in your own.
kitchen. For all the details, scroll down to the full recipe card below.
Begin bind together more easily
Blend the pitted dates with 1 egg and 1 egg yolk to form a thick, soft paste.
that will bind the dry ingredient. Mixing everything together well, pressing the.
back of the mixing spoon into the dough to ensure everything is moistened.
small red mini chop food processor with clear plastic bowl with ground oats,.
dates in a bowl on the side.
red mini chop food processor with clear plastic bowl with ground oats, dates in.
hand holding small spatula with soft light brown mixture over mini chop food.
processor with rest of mixture.
holding small spatula with soft light brown mixture over mini chop food.
processor with rest of mixture.
raw light brown thick raw cookie dough mixture with some rolled oats in round.
metal mixing bowl with large metal mixing spoon.
light brown thick raw cookie dough mixture with some rolled oats in round metal.
mixing bowl with large metal mixing spoon.
Use a spring-loaded ice cream scoop or two small spoons to scoop portions about.
1 tablespoon each into mounds. Place them about 2 inches apart on a lined baking.
sheet so you have room to press them into disks.
They won’t spread during baking, so use your fingers to flatten them into rounds.
about 1/4-inch thick. Moisten your fingers first so they don’t stick to the wet.
Bake them at 350°F for 8 minutes, or until just set or they may burn on the.
bottom. They’re set when the center no longer appears wet at all.
fingers pressing down on mound of light brown grainy raw cookie dough in one.
portion on paper lined baking sheet with 9 other shaped round raw cookies.
pressing down on mound of light brown grainy raw cookie dough in one portion on.
paper lined baking sheet with 9 other shaped round raw cookies.
10 evenly spaced round raw cookie disks on white paper on baking tray.
evenly spaced round raw cookie disks on white paper on baking tray.
same cookies, now baked on same tray, slightly darker brown on top.
cookies, now baked on same tray, slightly darker brown on top.
EXPERT TIPS
This is a really simple recipe that is relatively easy to follow, but it’s.
unlike other cookies, so here are some tips to ensure success with the very.
USE OLD FASHIONED ROLLED OATS
This recipe works best if you process some of the oats called for in this recipe.
into a powder or oat flour, and keep the rest whole. The flour keeps the cookies.
together, and the whole oats keep them chewy. This is similar to how we make our.
gluten free monster cookies.
with partially processed oats into quick oats and more fully processed oats into.
USE FRESH DATES
Medjool or Deglet Noor dates are both chewy, rich, and sweet with deep flavor.
Fresh dates are easiest to puree with the eggs, and make moist and tender.
If your dates have gotten a bit dried out, just soak them in some warm water for.
about 10 minutes. Then, pit them and squeeze out any remaining moisture before.
adding them to the food processor.
We bake these cookies only until they’re set, but before they’ve had a chance to.
brown much at all in the oven, just 8 minutes. They’re not an especially moist.
cookie, so if you bake them for too long, they’ll become dry.
9 whole grain round light brown cookies in a row, one with a bite taken, on.
whole grain round light brown cookies in a row, one with a bite taken, on white.
SUBSTITUTIONS, VARIATIONS & ADD-IN IDEAS.
These cookies are naturally dairy-free, and gluten free if you use.
uncontaminated oats. You still may need to make ingredient substitutions, or.
switch up the flavors. Here are my ideas for how:.
EGG FREE
Try replacing the 2 yolks with 2 tablespoons of butter, and the white with 25.
grams of aquafaba (the liquid from a can of chickpeas). I don’t think a.
traditional egg substitute, like a “flax egg” or a “chia egg” would work in such.
Try replacing the rolled oats with flattened rice or rolled buckwheat and/or.
dried unsweetened coconut chips. In place of the oat flour, try quinoa flakes.
For full information, please see our post all about a substitute for oats.
DATES
Try replacing the dates with another sticky dried fruit with a similar texture,.
like apricots, prunes, or raisins. You could also use an equal amount, by.
weight, of date paste, and beat it well with the egg and egg yolks.
For different textures and flavors try adding in:.
Spices, like 1/2 teaspoon ground cinnamon or apple pie spice to the ground.
Sweets, like 2 ounces mini chocolate chips, or 1/4 cup chopped raisins or.
dried cranberries; or.
Nuts, like 1/4 cup chopped almonds, pecan pieces, or walnut pieces.
3 INGREDIENT OATMEAL COOKIES RECIPE.
Prep Time: 15 minutes mins.
Cook Time: 8 minutes mins.
stack of 7 3 ingredient oatmeal cookies.
of 7 3 ingredient oatmeal cookies.
These easy, nutritious 3 ingredient oatmeal cookies are made with oats, eggs,.
and dates. The perfect hearty snack. No bananas or added sugars!
EQUIPMENT
Food processor fitted with steel blade or blender.
INGREDIENTS
1 ⅛ cups (113 g) old fashioned rolled oats, gluten free if necessary.
4 ounces (112 g) pitted dates, weigh as pitted.
2 large eggs at room temperature.
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a the bowl of a blender or food processor fitted with the steel blade,.
place about 1/2 cup (50 g) of the oats and grind into a powder.
Transfer the ground oats and remaining whole oats to a medium-size mixing.
bowl and mix to combine.
In the same blender or food processor, now empty, place the dates. Add one.
egg, and only the egg yolk of the other egg. Use the second egg white for.
another purpose or discard it.
Blend or process the egg and date mixture until as smooth as possible. There.
will still be some brown flecks from the dates.
Scrape the date mixture into the bowl of oats and oat flour. Mix to combine.
well. The dough should be thick but soft and sticky.
Scoop the dough out sheet in portions about 1 1/2-inches apart from one another. With wet fingers.
spread each into a disk about 1/4-inch thick.
Place the baking sheet the center of the preheated oven and bake until set in.
the center, about 8 minutes. The cookies are set when they are no longer.
shiny, but they will not brown very much on top.
Allow to cool for about 5 minutes on the baking sheet before transferring to.
a wire rack to cool completely.
INGREDIENTS
1 ⅛ cups (113 g) old fashioned rolled oats, gluten free if necessary.
4 ounces (112 g) pitted dates, weigh as pitted.
2 large eggs at room temperature.
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In a the bowl of a blender or food processor fitted with the steel blade,.
place about 1/2 cup (50 g) of the oats and grind into a powder.
Transfer the ground oats and remaining whole oats to a medium-size mixing.
bowl and mix to combine.
In the same blender or food processor, now empty, place the dates. Add one.
egg, and only the egg yolk of the other egg. Use the second egg white for.
another purpose or discard it.
Blend or process the egg and date mixture until as smooth as possible. There.
will still be some brown flecks from the dates.
Scrape the date mixture into the bowl of oats and oat flour. Mix to combine.
well. The dough should be thick but soft and sticky.
Scoop the dough out sheet in portions about 1 1/2-inches apart from one another. With wet fingers.
spread each into a disk about 1/4-inch thick.
Place the baking sheet the center of the preheated oven and bake until set in.
the center, about 8 minutes. The cookies are set when they are no longer.
shiny, but they will not brown very much on top.
Allow to cool for about 5 minutes on the baking sheet before transferring to.
a wire rack to cool completely.