3 Ingredient No Bake Peanut Butter Oatmeal Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup natural, unsalted creamy peanut butter
˝ cup pure maple syrup
2 cups gluten free rolled oats
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Directions: |
Directions:Line a baking sheet with parchment paper or wax paper. Set aside.
In a medium, microwave-safe bowl (large enough to add oats later), add peanut butter and maple syrup. Whisk together until well mixed.
Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
Add oats to the peanut butter mixture. Stir and fold until thoroughly combined.
Using a 2-tablespoon cookie scoop**, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
Chill in the freezer for 15-25 mins, until firm and completely cooled. Enjoy! Storing instructions below. |
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Number Of
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Number Of
Servings:16 - 22 cookies |
Personal
Notes: |
Personal
Notes: Recipe updated June 2017.
Adapted from my No Bake Peanut Butter Oatmeal Granola Bars.
*Stovetop Instructions:
In a medium saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble. Remove from heat and carefully pour over the dry mixture.
Store in an airtight container in the refrigerator for up to 1 month. After the first day, you can store them at room temperature—they’ll be more firm.
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