Three ingredient Oatmeal Cookies made in one bowl! No butter, no eggs, no banana, no flour—just tahini, honey, and oats are all you need to make a quick oatmeal cookie. And they’re naturally sweetened, nut-free, and come together faster than it takes my kids to find a new way to destroy the living room (I wish that takes them 30 seconds 🫠).
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
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My easy oatmeal cookie recipe won’t have you measuring out 15 ingredients or hauling out a stand mixer. Seriously, these 3-Ingredient Oatmeal Cookies are about to become your BFF! With just tahini, honey, and oats, they’re as simple as it gets. Perfect for 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.
3 Ingredients to Make Oatmeal Cookies
- 1 Cup Tahini. It’s 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. If you’re running low, maple syrup will work, but expect a slightly different flavor. 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. Stick with rolled oats for the right texture. Quick oats will work, but not in the same way the chew will be different. Skip the steel-cut ones unless you’re trying to turn cookies into gravel.
Make This Recipe Yours With Ingredient Additions
- Chocolate Chips: Add ½ cup 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: Mix in ¼ to ⅓ cup of dried cranberries, raisins, or chopped apricots for a chewy bite.
- Nuts or Seeds: Stir in ¼ cup of chopped almonds, walnuts, or sunflower seeds.
- Cinnamon or Vanilla: Add ½ teaspoon of cinnamon or 1 teaspoon of vanilla extract. Mix it together with the tahini before coating it with oats to get even flavor.
- Shredded Coconut: Toss in ⅓ cup of shredded coconut. Unsweetened keeps things balanced, but sweetened is great if you’re all-in on dessert.
- 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 Without it Sticking To the Cup: 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.
More Easy Cookie Recipes To Try
- 3 Ingredient Shortbread Cookies
- 3 Ingredient Oatmeal Cookies
- Avalanche Cookies
- Star Crunch Cookies
- Nutella Cookies
- 3 Ingredient Peanut Butter Cookies
I want to hear from you!
If you try this easy 3 Ingredient Oatmeal Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
3 Ingredient Oatmeal Cookie Recipe
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
- Prep Your Oven & Pan: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Mix the Wet Ingredients: In a large mixing bowl, combine 1 cup tahini and ⅔ cup honey. Stir until the mixture is smooth and well blended.
- Add the Oats: Gradually mix in 2 ¾ cups rolled oats, stirring until a thick, sticky dough forms.
- Portion the Dough: Use a spoon or cookie scoop to form dough balls, about 1 tablespoon each. Place them on the prepared baking sheet, leaving about 1-2 inches of space between each cookie.
- Shape the Cookies: Gently flatten each dough ball with the palm of your hand or the back of a spoon to form cookie shapes.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
- Cool & Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- 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 Without it Sticking To the Cup: 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.
I made these 3-ingredient oatmeal cookies and liked the flavor of the tahini, though they were a bit too sticky when fresh.
Thank you for the feedback!
Great tasting recipe!
Thank you! Glad you liked them!
Made yesterday just because I wanted some cookies, really easy to throw together! I added some cinnamon and raisins and they turned out great! Thank you for the recipe!
You’re so welcome! Glad you enjoyed them!
I wasn’t sure what to expect with just three ingredients, but these were surprisingly good! They’re not your typical super-sweet, buttery oatmeal cookie. I did find them a little dense, but I loved that they were easy to make and didn’t require a ton of ingredients I didn’t already have. Would definitely make them again, maybe with a handful of chocolate chips next time.
Chocolate chips are really good in them!
I used quick oats and wasn’t a fan of the texture, it was weird almost gummy.
Hi Tasha, I do not recommend using quick oats for this recipe, you do want to use rolled oats so it has some bite and doesn’t get mushy.
These were okay, the flavor of the tahini was too strong for me. Next time I will just do peanut butter. But overall, solid recipe!
Hope you enjoy with peanut butter!
Just whipped up a batch. Love the way they came together. The recipe tips were very helpful. I made them with half tahini and half sunflower butter, added a mix of baking chips and topped with a sprinkle of sea salt! Tyty!
Oo Yum! That sounds amazing! So glad you liked them!