- Servings 18 cookies
- Prep time 30 minutes
These No-Bake Oatmeal cookie snacks are the ultimate solution for sweet cravings! If you’re searching for fast vegan dessert recipes or simple dried fruit oatmeal cookies, your quest ends here. Dive into the world of raw vegan oatmeal treats, known as oat-based energy and oatmeal bites with fruit. These dairy-free oatmeal snacks deliver a delightful chewy texture, making them perfect no-bake chewy oat snacks. Whether you need quick, healthy desserts, easy meal prep snacks, or nutritious grab-and-go snacks, these raw oatmeal energy cookies offer a guilt-free indulgence. Say goodbye to oven time and hello to delicious, quick, no-bake dessert that satisfy every time.
Nutrition Per Serving
- Calories: 200 kcal
- Fat: 11.5 gm
- Carbohydrates: 25 g
- Dietary Fiber: 5 g
- Sugars: 12 g
- Protein: 4.5 g
Nutritional values are approximate and may vary.
Ingredients in 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
- Healthy sweetener to taste
- Half a cup of unsweetened cocoa powder (optional)
Kitchen Tools for No-Bake Oatmeal Cookies
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Food processor (optional, for chopping dried fruits)
- Zester or grater (for lemon zest)
- Parchment paper or wax paper
- Baking sheet or tray
- Refrigerator (for chilling)
How to Make No-Bake Oatmeal Cookies
- Soak the dried prunes and apricots in water for 30 minutes to soften them.
- After soaking, drain the fruit and place it into a food processor. Blend the apricots and prunes until they form a smooth, thick paste.
- In a large mixing bowl, combine the rolled oats, dried coconut shreds, lemon zest, sweetener and the fruit paste from the food processor. Now, add unsweetened cocoa powder for no-bake chocolate oatmeal cookies.
- Stir everything together until thoroughly combined. The cocoa powder will give your cookies a rich chocolate flavor.
- Take portions of the dough and shape them into small cookies. You can form them into balls, cylinders, or any shape you prefer. Wet your hands slightly if the dough is sticky to make shaping easier.
- Place the cookie shapes on a tray and freeze for 20 minutes for a firmer and chewier texture. For a softer texture, place them in the refrigerator instead.
- Remove the cookies from the freezer or fridge and let them sit at room temperature for a few minutes until they are no longer cold. They are now ready to be enjoyed.
These No-Bake Oats Cookies are a delightful treat. They combine the healthiness of oats and dried fruits with the option of adding chocolate flavor.
No-bake oatmeal Cookies are perfect for a guilt-free snack or a healthy dessert. Enjoy!
Tips
- Rolled Oats: For a better texture, opt for old-fashioned rolled oats. They hold up well and give the cookies a pleasant 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.
- Combine the dry ingredients (oats, chopped fruits, coconut shreds, and lemon zest) in a large bowl. Ensure they are well mixed before adding the liquid.
- Gradually pour in the coconut milk, stirring continuously. You want a moist mixture that can be 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!