3 Ingredient Oatmeal Cookies

These 3 ingredient oatmeal cookies are low in fat and packed with whole grains, and they're ready to eat in about 20 minutes. The perfect on-the-go breakfast or after-school snack, since they don't have bananas or any nut butter, they have a mild flavor that everyone loves!

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 they each do:

• 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 by step recipe guide (with photos)

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 by grinding about half the oats into flour first. This allow the dough to 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.

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 cookie dough.

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.

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 first batch:

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 flour.

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 cookies.

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.

Don't overbake

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.

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 a simple cookie.

Oat-free

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 in baking.

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.

Add-in ideas

For different textures and flavors try adding in:

• Spices, like 1/2 teaspoon ground cinnamon or apple pie spice to the ground oats;
• 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.

Storage instructions

Store these cookies, once completely cool, in a sealed glass container at room temperature. They will maintain their texture and flavor for up to 1 week.

You can also store them, sealed, in the refrigerator for up to 10 days. For longer storage, freeze in a sealed, freezer-safe container for up to 2 months. Defrost at room temperature.

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