Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the creamy peanut butter, egg, and maple syrup until completely smooth.
- Stir in the rolled oats and mix until everything is evenly distributed into a sticky, thick cookie dough.
- Drop heaping tablespoonfuls of dough onto a lightly greased baking sheet, shaping each into a round and pressing down gently to flatten. You should get about 10 to 12 cookies.
- Bake for 10 to 12 minutes, until the cookies are set and lightly browned around the edges. Let them cool on the pan for a few minutes before serving.
Nutrition
Notes
For a slightly firmer dough, chill it in the refrigerator for 15 minutes before scooping.
If using natural runny peanut butter, be sure to stir the jar well first so the cookies hold together.
These cookies spread very little, so flattening each ball is important for an even shape.
Store leftovers in an airtight container at room temperature for up to 5 days.
Baked cookies freeze well for up to 3 months; thaw at room temperature before eating.
Swap maple syrup with honey or agave nectar if you like, though the flavor will change slightly.
Add chocolate chips, raisins, or chopped nuts for a fun variation without altering the basic dough.
