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These 3 ingredient oatmeal cookies are low in fat and packed with whole grains, and they're ready to eat in less than 15 minutes flat. The perfect on-the-go breakfast or after-school snack!
What makes this recipe special
These naturally gluten free cookies are soft and chewy, and just sweet enough to satisfy a bit more than a piece of fruit. Sometimes, you just need something to sink your teeth into, and these cookies are perfect for my 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.
How to make 3 ingredient oatmeal cookies
These easy oatmeal-date cookies are made simply by grinding some oats into flour, then blending pitted Medjool dates with 2 eggs and 2 egg yolks, then mixing everything together. Next, just scoop the cookie dough into mounds, flatten the slightly with wet fingers, and bake them at 350°F for less than 10 minutes.
Be careful not to overbake the cookies, since they don't have a ton of moisture so you can dry them out if you're not careful. Take them out of the oven when the cookies are no longer shiny, at about 8 minutes.
Creating a gluten free cookie that's also a healthy snack
When I decided to limit myself to 3 ingredients for another cookie recipe, I also decided to make things more interesting by making them hearty and healthy, too. My 3 children aren't allowed to graze on food all day long, but they do come home from after-school sports dying of hunger (!).
So I need something to tide them over without ruining their appetites for dinner entirely. Making dinner isn't my favorite thing to do every day, so if I'm going to go to the trouble of making it, they're going to be hungry enough to eat it! And I've also always found that a hungry child is a more flexible, forgiving child if the meal isn't exactly the stuff of their hopes and dreams.
I know that many of you have other dietary restrictions and preferences (and so do some in my family, like my currently dairy-free, soy-free daughter). So if you scroll down, you'll find my best guesses about how these cookies could be modified.
Instead, though, you might just prefer to check out my other gluten free breakfast and gluten free snack options.
Expert tips
Even though this is a really simple recipe that should be relatively easy to follow, here are some tips to ensure success with the very first batch.
Use old fashioned rolled oats
I don't buy different types of gluten free 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, similar to how we make our gluten free monster cookies with partially processed oats into quick oats and more fully processed oats into flour.
Medjool dates are best
Medjool dates have a beautiful caramel brown color, and tend to be longer and more narrow than Deglet Noor dates. They're also chewier and have a rich, deep, sweet flavor.
If you can't find Medjool dates, you can use Deglet Noor. You may need another tablespoon of oat flour, though, to keep the raw cookies together.
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.
Bake the cookies until just set
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.
Ingredient substitutions
These cookies are already gluten free and dairy-free quite naturally. We've already covered whether you can eat oats on a gluten free diet. Since this is such an incredibly simple recipe, substitutions are incredibly difficult, but here are my best-educated guesses.
Egg free?
When a recipe has only 3 ingredients and one of them is eggs, those eggs are doing some heavy-lifting in the recipe. The eggs here are a binder and provide a bit of lift—and also the only fat in the recipe.
You could try replacing the yolks with some shortening, or virgin coconut oil (melted and cooled), and the whites with 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 here.
Oat-free?
The whole rolled oats in this recipe mostly provide physical structure, and the ground oats act as a binder for the rest of the ingredients. I would suggest replacing the rolled oats with flattened rice and/or dried unsweetened coconut chips.
In place of the oat flour, I'd try quinoa flakes. For full information, please see our post all about a substitute for oats in baking.
Date-free
The dates provide sweetness, fiber and are thick and sticky. You can try replacing them with another dried fruit, perhaps, like dried apricots for a different flavor profile.
FAQs
These cookies are soft, but chewy and substantial. They're not crunchy.
No! They don't spread much at all when baking, since there's not a lot of moisture and only the fat in the egg yolks.
Try scooping the dough with a small, spring-loaded ice cream scoop or two moistened spoons. Working with sticky dough is easiest when you've first moistened your fingers with lukewarm water.
No! Don't eat this cookie dough raw. It has raw, unpasteurized eggs in it.
3 Ingredient Oatmeal Cookies
Equipment
- Food processor fitted with steel blade
Ingredients
- 4 eggs at room temperature
- 2 ¼ cups (225 g) certified gluten free old fashioned rolled oats
- 1 ⅛ cups (200 g) pitted medjool dates
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a medium-size bowl, place 2 of the whole eggs. Separate the other two eggs, and add only the yolks to the bowl. Reserve the remaining two egg whites for another use.
- In a blender or food processor, place about 3/4 of a cup (75 g) of the oats and grind into a powder. Transfer the ground oats and remaining whole oats to a medium-size bowl and mix to combine.
- In the same blender or food processor, place the dates, and 2 eggs and 2 egg yolks. Blend or process until mostly smooth.
- Add the date mixture to the bowl of oats and oat flour and mix to combine well. The dough should be thick.
- Scoop the dough out by the tablespoonful and place on the prepared baking 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.
- Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Nicole, thankyou for this Tutorial For Beginners. When I first started making your recipes, following fail after fail I learnt some valuable lesson, most you’ve already covered here.
First, READ THE BLOG included with your recipes.
Second, there is a difference between instant and active dry yeast. I didn’t know and no matter how long I waited (even days) I couldnt get the dough to rise.
Third, the difference between whey protein isololate and protein isololate.
Fourth, what the heck Expandex is. We can’t buy Expandex in Australia and your suggestion of Ultratex 3 as a substitute. That is unavailable now only Ultratex 4. Based on your ratio of 1/3:1 U3:Exp I’m experimenting with 1/4:1 1 with some limited success.
Fifth thw reason fir covering the dough during proofing & what a Pullman pan is. When I first invested in one it did make a difference
Still learning. I hope this post helps other novices like me. Thank you for the things I’ve learnt so far.
I believe you’re referring to the difference between whey protein isolate and whey concentrate (one being almost all protein (isolate) and the other having a bunch of carbs (concentrate)). Thanks for reading the posts all the way through!
Great cookies! I added a pinch of salt, about 1/6 tsp. cinnamon & a cup of walnuts. Also used half d a test & half apricots. Thanks for the recipe.
Thanks for letting us know about your modifications, Gayle. They sound great!
Loved this recipe! I added some peanut butter chips to one batch and mini semi-sweet chocolate chips to the other. Both worked out great! Thanks for sharing. Do the need to store these in the refrigerator?
Hi, Jennifer, those sound awesome! No, you really don’t need to store them in the refrigerator for at least a few days. They will get a little sticky as they sit at room temperature, but that’s all. For longer storage, I keep them in the freezer since I generally don’t like to store anything baked in the refrigerator since it’s so drying.
I added currents after soaking them in hot water and then pressing the water out. These are great.
Not real sweet so they are perfect with my morning coffee. I left the dates a bit chunky and these
cookies were everyone’s favorite.
Thank you.
That sounds lovely, Carol. I really love currants, but never really think to use them. Thanks for letting us know!
Have you soaked the dates before combining with the oats and eggs? or do you think this would just make it stickier?
Hi Cyndie, The only way I would soak the dates would be if they were really very dried out and not fresh at all. But even then, you won’t get all the water out and you’ll end up with a higher moisture content than you really want. There’s no reason to soak fresh dates.
They look pretty crunchy….no offense meant……was thinking of adding pumpkin or applesauce to make them more moist….my kids aren’t crunch cookie eaters..hahaha.
They’re not crunchy at all, Aliyanna. They’re chewy. If you add another ingredient to a 3 ingredient recipe, you’re really creating something new entirely, but feel free to give it a shot!
I have a question. If I use eggbeaters how much should I use? I’m anxious to try these cookies.
Thanks
Hi, Bonnie, I don’t recommend using eggbeaters, I’m afraid. Please see the last section on ingredients and substitutions for all of my recommendations.
Could I use all oat bran? Need for my cholesterol
Definitely not, Jacqui. You need whole oats for this recipe. Sorry!
Thank you for the quick cookie recipe, I love short and quick recipes!!
I have some you recipe books, like them too!!
Thank you, Sandra!
Sound great! Hubby likes raisins in his oatmeal cookies – Can these be added?
Thanks!
Hi, Eileen, good question! I haven’t tried that, but I think you could easily add a few raisins without a problem. Not too many because the cookie dough is already quite sticky from the pureed dates. :)