3-Ingredient Oatmeal Cookies – a delicious recipe with rolled oats, brown sugar, kosher salt, tahini, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350u00b0F. Line two sheet pans with parchment or silicone mats.
2
Add the oats, brown sugar, and salt to a medium bowl. Use your hands to combine, rubbing the mixture between your palms to break up any sugar lumps, until everything is as homogenous as possible. Add the tahini and water, and use a spoon to stir until a sticky, cohesive dough forms.
3
Scoop the dough in heaping tablespoons onto the sheet tray. You should get 16 cookies, so 8 on each sheet tray. Use your palm to gently smush each blob into a disc (about 2 inches in diameter).
4
Bake the cookies for about 12 minutes, rotating halfway through, until the edges just start to brown. The cookies will look almost underbaked, but they'll crisp as they cool. Remove the cookies from the oven, but leave them on the sheet pans for at least 10 minutes, or until they're sturdy enough to transfer with a spatula to a cooling rack. If you peek at their bottoms, they should be lightly golden-brown.
5
Cool completely before serving and store any leftovers in an airtight container. I love these with milky tea or coffee.
288
kcal
Calories
2
g
Fat
63
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 1/2 cups rolled oats, 3/4 cup packed light brown sugar, 1/2 teaspoon kosher salt, 3/4 cup well-stirred tahini, and more.
Yes, 3-Ingredient Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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