Three ingredients, one bowl, and zero patience required—these 3-Ingredient Oatmeal Cookies are stupid easy to make. No butter, no eggs, no flour—just tahini, honey, and oats. If you’re thinking, “That’s it? That’s all it takes to make an oatmeal cookie?!” Yep, that’s it. They’re naturally sweetened, nut-free, and come together faster than it takes your kids to find a new way to destroy the living room.
If you’re looking for an easy oatmeal cookie recipe that won’t have you measuring out 15 ingredients or hauling out your stand mixer, these 3-Ingredient Oatmeal Cookies are about to become your BFF! With just tahini, honey, and oats, they’re as simple as it gets—and they still manage to taste like you spent way more time in the kitchen. Perfect for busy moms, late-night cravings, or that moment when your kid tells you at 8 p.m. they need treats for school tomorrow, and you’re not sure who can have eggs, nuts, or dairy.
My 3 Ingredient Oatmeal Cookie Recipe At A Glance
Primary Cooking Method: Oven
Main Protein: Tahini
Number of Ingredients: 3
Total Prep Time: 45 minutes with cooling time
Total Cook Time: 15 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
3 Ingredients to make Oatmeal Cookies
- 1 Cup Tahini. Tahini is the glue that holds these cookies together—literally. It’s rich, nutty (made with sesame seeds), and creamy enough to hold these cookies together without butter or oil. No tahini? Swap in peanut butter or almond butter, but heads up, it’ll change the taste. Still good, just different.
- ⅔ Cup Honey. Honey is the sweetener here, keeping things naturally delicious. If you’re running low, maple syrup will work but expect a slightly different flavor. It’s sweet, it works, and it gets the job done. You do not want to use a dry granulated sugar for these oatmeal cookies. A wet sugar is needed to help keep the cookies together.
- 2 ¾ Cups Rolled Oats. Oats are what make these cookies chewy and satisfying. Stick with rolled oats for the right texture. Quick oats will work in a pinch, but skip the steel-cut ones unless you’re trying to turn cookies into gravel.
Make This Recipe Yours With Ingredient Additions
- Chocolate Chips: Toss in a handful of chocolate chips to make these cookies feel a little more indulgent. Semi-sweet, dark, or even white chocolate—whatever makes your heart (and sweet tooth) happy.
- Dried Fruit: Add some dried cranberries, raisins, or chopped apricots for a chewy, sweet contrast. It’s like trail mix met a cookie and fell in love.
- Nuts or Seeds: Chopped almonds, walnuts, or sunflower seeds can bring some extra crunch and flavor.
- Cinnamon or Vanilla: A sprinkle of cinnamon or a splash of vanilla extract can subtly elevate the flavor without much effort. Fancy but still easy—just the way we like it.
- Shredded Coconut: Mix in some shredded coconut for a tropical twist. Unsweetened keeps things balanced, but sweetened is great if you’re all-in on dessert vibes.
- Flaky Sea Salt: A light sprinkle of flaky sea salt on top before baking makes these cookies feel like something from a bakery. It’s the little things that make a big difference.
How to make 3 Ingredient Oatmeal Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Prep Ahead
Pre-Scoop for Easy Baking
Want to make your life even easier? Scoop and flatten the cookies ahead of time. Line them up on a baking sheet, throw it in the fridge, and forget about it until you’re ready to bake. No scrambling, no stress.
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Freeze for Later
If you’re not sure when you’ll need these cookies (or just want an emergency cookie stash), freeze them. Scoop and flatten the dough, freeze the cookies on a tray, then toss them into a freezer bag. Bake straight from frozen—just add a minute or two and you’re good to go.
My Best Cooking Tips for Making 3 Ingredient Oatmeal Cookies
- Use Runny Tahini: If your tahini is thick and stubborn, give it a good stir or warm it up slightly. Smooth, runny tahini mixes better and keeps everything from turning into an arm workout.
- Measure Honey Like a Pro: Spray your measuring cup with a little oil or cooking spray before adding the honey. It’ll slide out effortlessly, and you won’t waste time scraping sticky leftovers.
- Don’t Skip the Parchment Paper: These cookies love to stick. Line your baking sheet with parchment paper or a silicone mat—less mess, less stress, and no cookie casualties.
- Shape Before You Bake: Use the palm of your hand or the back of a spoon to flatten the cookies before they go in the oven. This helps them bake evenly and look like actual cookies instead of random clumps.
- Keep an Eye on the Oven: These bake quickly, so don’t wander off. Pull them out when the edges are golden, but the centers still look slightly soft. They’ll set up as they cool.
- Let Them Cool Completely: Give the cookies a few minutes to cool on the baking sheet before moving them. They’ll firm up as they cool, and trying to move them too soon could lead to crumbles (and heartbreak).
How to store 3 Ingredient Oatmeal Cookies
Room Temperature: Keep these cookies fresh in an airtight container at room temperature for up to 5 days. Just make sure the lid is snug to lock in that chewy goodness.
Refrigerator: Want them to last a bit longer? Pop them in the fridge for up to a week. They’ll stay firm and just as tasty—bonus: they’re a great grab-and-go snack when chilled.
Freezer: Freeze any extras (if there are any!) by placing them in a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just let them thaw at room temperature for 15–20 minutes, or pop them in the microwave for a quick warm-up.
Quick Recipe Help and Common Questions
Do I really need to flatten the cookies before baking?
Yes, unless you want oat clusters instead of cookies. A quick press with your palm or a spoon gets them into the right shape.
Why are my cookies falling apart after baking?
If they’re crumbling, they might have been overbaked or moved off the baking sheet too soon. Let them cool completely on the baking sheet for a few minutes before transferring them to a rack.
Why do my cookies taste bitter?
This is likely due to old or separated tahini. Always give your tahini a good stir before using, and check the expiration date—rancid tahini can ruin the flavor.
Why is my dough too dry and crumbly?
This usually happens if your tahini is too thick or you’ve added a bit too much oats. Try warming the tahini slightly or mixing in a teaspoon of water or honey to bring it back together.
I want to hear from you!
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3 Ingredient Oatmeal Cookies
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 1 cup tahini
- ⅔ cup honey
- 2 ¾ cups rolled oats
Instructions
- Line a baking sheet with parchment paper, and set aside. Preheat your oven to 350 degrees.
- Add the tahini and honey to a large bowl and mix until well incorporated.
- Add the oats and mix them into a thick, sticky dough.
- Using a spoon or small cookie scoop, create 24 roughly equal-sized clumps, and place them on the baking tray. Using the palm of your hand, gently flatten each cookie into a round shape.
- Bake for 10-12 minutes, until just golden and allow to cool for 5 minutes on the baking sheet before -transferring to a cooling rack to finish cooling.
Notes
My Best Cooking Tips for Making 3 Ingredient Oatmeal Cookies
- Use Runny Tahini: If your tahini is thick and stubborn, give it a good stir or warm it up slightly. Smooth, runny tahini mixes better and keeps everything from turning into an arm workout.
- Measure Honey Like a Pro: Spray your measuring cup with a little oil or cooking spray before adding the honey. It’ll slide out effortlessly, and you won’t waste time scraping sticky leftovers.
- Don’t Skip the Parchment Paper: These cookies love to stick. Line your baking sheet with parchment paper or a silicone mat—less mess, less stress, and no cookie casualties.
- Shape Before You Bake: Use the palm of your hand or the back of a spoon to flatten the cookies before they go in the oven. This helps them bake evenly and look like actual cookies instead of random clumps.
- Keep an Eye on the Oven: These bake quickly, so don’t wander off. Pull them out when the edges are golden, but the centers still look slightly soft. They’ll set up as they cool.
- Let Them Cool Completely: Give the cookies a few minutes to cool on the baking sheet before moving them. They’ll firm up as they cool, and trying to move them too soon could lead to crumbles (and heartbreak).
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Doesn’t get much simpler than this. Healthy but don’t say it out loud nobody would know. I used sprouted oats from One Degree organic. I also used 1/2 honey 1/2 pure maple syrup. Another batch I added finley chopped walnuts and cinnamon. This is so simple yet satisfying.
So glad you liked them! Did you use the tahini or go for a nut butter? I really really love the flavor the tahini adds to these!