Ingredients
Method
- Line a baking sheet with parchment paper or wax paper.
- In a microwave-safe large bowl, combine peanut butter and maple syrup. Whisk until smooth.
- Microwave in 20-second increments on medium heat, stirring in between, until warm and smooth.
- Add oats to the peanut butter maple syrup mixture. Stir until well combined.
- Using a medium cookie scoop (about 2 ½ tablespoons), drop the peanut butter balls of dough onto the prepared cookie sheet, spacing them evenly. Flatten the chewy cookies with a fork to your desired thickness.
- For a pretty presentation, you can also drizzle melted chocolate on top after the cookies have frozen.
- Place the baking sheet in the freezer for 15-25 minutes, until the cookies are firm. Enjoy!
Nutrition
Notes
- Freezing Instructions - Place the no-bake cookies in a freezer-friendly container or bag for 1-2 months. Thaw at room temperature for 5-15 minutes before enjoying.
- Peanut butter - I’ve used unsweetened creamy peanut butter that is softened for easy mixing into the other ingredients. Almond butter or cashew butter could be used instead.
- Maple syrup - This pure maple syrup thickens the cookie mixture, adds sweetness, and helps to hold the ingredients together. Agave nectar (the cookies will taste less sweet) or other liquid sweeteners can be used instead, but the texture can vary.
- Quick oats - Rolled oats (also known as old-fashioned oats) can be used for more chunky cookies.