Description
Easy, chewy peanut butter oatmeal cookies with just 5 pantry staples. No flour, no eggs, and ready in 20 minutes! Perfect for quick snacks or lunchbox treats.
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup creamy peanut butter (unsweetened)
- 1/2 cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1/2 tsp baking soda
- For optional add-ins:
- 1/4 cup chocolate chips
- 1 tbsp flaky sea salt (for topping)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mix peanut butter, maple syrup, and vanilla until smooth.
- 3. Stir in oats and baking soda until fully combined. Fold in chocolate chips if using.
- 4. Scoop 1-tbsp portions of dough, roll into balls, and place on baking sheet. Flatten slightly with a fork.
- 5. Bake for 10-12 minutes until edges are golden. Sprinkle with sea salt immediately after baking if desired.
- 6. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 1 week. Dough can be frozen for 2 months – bake from frozen, adding 1-2 extra minutes. For crunchier cookies, bake 12-14 minutes.