Three ingredient Oatmeal Cookies made in one bowl! No butter, no eggs, no banana, no flour. I just use tahini, honey, and old-fashioned oatmeal. They’re naturally sweetened, nut-free, and come together with 5 minutes of prep and 10 minutes in the oven.
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. You can 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.
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.
3 Ingredient Oatmeal Cookie Recipe
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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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
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.
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.
Recipe Tips
- 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).
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!
Really easy, and my kids loved them! Thanks!
You’re so welcome! Glad everyone liked the cookies!
Made as the recipe stated with the tahini and it’s my new fav!! I made as second batch and added toasted sesame seeds to it and omg!
Oo that sounds really good, I am going to have to try that!
Really good and easy! I just wanted plain oatmeal cookies and these worked great!
So glad you liked them!
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!