I made Lemon Cookies so unexpectedly bright and addictive that you’ll actually want the recipe, so don’t stop scrolling.

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I’m kind of obsessed with these Lemon Cookies because sheerness of the lemon hits like bright fireworks in a soft, chewy bite. I love that they’re weirdly simple and sticky and not trying too hard.

The lemon zest and old fashioned rolled oats give them grit and real flavor, not that fake syrup stuff. And the tang makes everything pop without being shouty.

No Bake Treats that actually taste like something, you know? I’ll eat three in a row and not apologize.

Pure citrus mischief in cookie form. Can’t stop.

Won’t stop. They wreck my willpower every single damn time.

Ingredients

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Unsalted butter: gives creaminess and helps everything stick together, it’s rich and comforting.
Granulated sugar: adds sweetness and a bit of crunch when it cools, classic cookie vibe.
Milk: thins the mix slightly, makes it silky and easy to scoop, basically smoothing it out.
White chocolate chips: gooey pockets of sweet, mellow vanilla, they melt into little clouds.
Sweetened condensed milk: super sticky sweetness and chew, it’s the glue and the candy part.
Lemon zest: bright, fragrant pop of citrus oil, it wakes the whole cookie up.
Fresh lemon juice: tangy zip that cuts through the sweetness, it keeps things lively.
Vanilla extract: warm background flavor that rounds everything out, it’s like a gentle hug.
Rolled oats: chewy texture and hearty body, it’s what makes them feel like cookies.
Fine sea salt: tiny spark that highlights sweetness and lemon, you’ll notice it missing if gone.
Sweetened shredded coconut: optional chew and tropical hint, adds texture and fun bites.

Ingredient Quantities

1/2 cup (115 g) unsalted butter

1 cup (200 g) granulated sugar

1/4 cup (60 ml) milk

1 cup (170 g) white chocolate chips

1 can (14 oz / 396 g) sweetened condensed milk

2 tablespoons lemon zest (about 2 lemons)

1/4 cup (60 ml) fresh lemon juice

2 teaspoons vanilla extract

3 cups (240 g) old fashioned rolled oats

1/2 teaspoon fine sea salt

1/2 cup (40 g) sweetened shredded coconut, optional

How to Make this

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1. Line a baking sheet with parchment paper or a silicone mat and set aside so you’re ready to drop cookies quickly.

2. In a medium saucepan combine the butter, granulated sugar and milk. Heat over medium, stirring, until the butter melts and the sugar dissolves, then bring to a gentle simmer for 2 minutes while stirring occasionally so nothing scorches.

3. Remove the pan from the heat and immediately stir in the white chocolate chips until melted and smooth. If chips are stubborn, return to very low heat briefly or microwave in 10 second bursts stirring in between.

4. Whisk in the sweetened condensed milk, lemon zest, lemon juice and vanilla extract until everything is smooth. Taste and add a pinch more salt if it needs brightness.

5. Stir in the rolled oats, fine sea salt and the shredded coconut if using. Mix until every oat is coated and evenly moistened.

6. Let the mixture rest for 3 to 5 minutes so it thickens slightly and is easier to scoop. If it gets too thick to work with, warm very briefly.

7. Using two spoons or a small cookie scoop, drop tablespoon to tablespoon and a half sized mounds onto the prepared sheet, spacing them about 1 inch apart. Press tops slightly if you want flatter cookies.

8. Chill the baking sheet in the refrigerator for at least 30 minutes to set, or leave on the counter for 1 to 2 hours if you prefer. They firm up much faster when cold.

9. Store finished cookies in an airtight container in the fridge for up to 1 week or freeze for longer. Let frozen cookies sit at room temperature 10 to 15 minutes before eating so they soften up.

Equipment Needed

1. Baking sheet
2. Parchment paper or silicone baking mat
3. Medium saucepan
4. Silicone spatula or wooden spoon
5. Whisk
6. Measuring cups and spoons (and a kitchen scale if you want precision)
7. Small cookie scoop or two spoons for dropping mounds
8. Large mixing bowl
9. Refrigerator or a cold surface to chill the cookies

FAQ

Q: How long will these Lemon No Bake Cookies keep, and how should I store them?

A: Store in an airtight container at room temp for up to 3 days, or in the fridge for 7 to 10 days. If you stack them, separate layers with parchment so they don't stick. They soften a bit at room temp so pop them in the fridge if you like them firmer.

Q: My mixture didn't set, it stayed too soft. What went wrong?

A: Most likely it didn't simmer long enough to thicken, or your measurements were off. Bring the butter, sugar and milk to a steady simmer and cook 2 to 3 minutes until it's slightly thicker, then add the condensed milk and white chocolate and heat until the chips melt. Chill the finished cookies in the fridge to help them firm up.

Q: Can I swap the white chocolate or use different oats?

A: You can use white chocolate bars chopped instead of chips. Instant oats will make a mushier, softer cookie so stick with old fashioned rolled oats for best texture. If you want a more intense lemon flavor, add extra zest, but don't add too much juice or the mix can get too wet.

Q: Can I make these ahead or freeze them?

A: Yes. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw in the fridge or on the counter for 10 to 20 minutes before serving. They keep shape better when chilled.

Q: I don't like coconut. Is it required?

A: Nope, it's optional. The coconut adds a little chew and tropical note but you can leave it out with no problem. You could also swap it for chopped nuts or extra oats if you want a crunch.

Q: Any tips for getting a bright lemon flavor without making it tart?

A: Use fresh lemon zest more than juice for bright flavor without extra liquid. Taste the mix before you set the cookies and add a bit more zest or a teaspoon more juice if you want brighter lemon, but go slow so it doesn't loosen the batter.

Lemon No Bake Cookies Recipe Substitutions and Variations

1/2 cup unsalted butter → 1/2 cup coconut oil, melted. Works one for one, gives a slight coconut note and keeps cookies a bit firmer if chilled.
1 cup granulated sugar → 3/4 cup honey or maple syrup and reduce the milk by about 2 tablespoons. Sweeter and more moist, so the lesser volume helps keep texture right.
1 can sweetened condensed milk → 1 can sweetened condensed coconut milk (same amount). Great for dairy-free or if you want a subtle coconut flavor, use same volume.
3 cups old fashioned rolled oats → 3 cups quick oats. They absorb the mixture faster and make a softer, chewier cookie, but they will be less textured.

Pro Tips

1. Chill the sheet first so the cookies set fast when you drop them, otherwise they can spread or flatten too much; also if the mixture firms up while you’re working, warm it for just a few seconds so it scoops easier.

2. Zest the lemons before juicing them and use a microplane for fine zest; big chunks of zest can be bitter and you want even lemony flavor through each bite.

3. Toast the shredded coconut in a dry skillet for a couple minutes till it’s golden and smells nutty — it adds a nice depth and stops the coconut from tasting bland.

4. If the white chocolate looks grainy after melting, stir in a tablespoon of warm milk or condensed milk to smooth it out, and don’t overheat or it’ll seize up on you.

Lemon No Bake Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made Lemon Cookies so unexpectedly bright and addictive that you’ll actually want the recipe, so don’t stop scrolling.

Servings

servings

Calories

407

kcal

Equipment: 1. Baking sheet
2. Parchment paper or silicone baking mat
3. Medium saucepan
4. Silicone spatula or wooden spoon
5. Whisk
6. Measuring cups and spoons (and a kitchen scale if you want precision)
7. Small cookie scoop or two spoons for dropping mounds
8. Large mixing bowl
9. Refrigerator or a cold surface to chill the cookies

Ingredients

1/2 cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
1/4 cup (60 ml) milk
1 cup (170 g) white chocolate chips
1 can (14 oz / 396 g) sweetened condensed milk
2 tablespoons lemon zest (about 2 lemons)
1/4 cup (60 ml) fresh lemon juice
2 teaspoons vanilla extract
3 cups (240 g) old fashioned rolled oats
1/2 teaspoon fine sea salt
1/2 cup (40 g) sweetened shredded coconut, optional

Directions

Line a baking sheet with parchment paper or a silicone mat and set aside so you're ready to drop cookies quickly.
In a medium saucepan combine the butter, granulated sugar and milk. Heat over medium, stirring, until the butter melts and the sugar dissolves, then bring to a gentle simmer for 2 minutes while stirring occasionally so nothing scorches.
Remove the pan from the heat and immediately stir in the white chocolate chips until melted and smooth. If chips are stubborn, return to very low heat briefly or microwave in 10 second bursts stirring in between.
Whisk in the sweetened condensed milk, lemon zest, lemon juice and vanilla extract until everything is smooth. Taste and add a pinch more salt if it needs brightness.
Stir in the rolled oats, fine sea salt and the shredded coconut if using. Mix until every oat is coated and evenly moistened.
Let the mixture rest for 3 to 5 minutes so it thickens slightly and is easier to scoop. If it gets too thick to work with, warm very briefly.
Using two spoons or a small cookie scoop, drop tablespoon to tablespoon and a half sized mounds onto the prepared sheet, spacing them about 1 inch apart. Press tops slightly if you want flatter cookies.
Chill the baking sheet in the refrigerator for at least 30 minutes to set, or leave on the counter for 1 to 2 hours if you prefer. They firm up much faster when cold.
Store finished cookies in an airtight container in the fridge for up to 1 week or freeze for longer. Let frozen cookies sit at room temperature 10 to 15 minutes before eating so they soften up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.