Ingredients
1 cup creamy peanut butter
1 large egg
1/3 cup maple syrup or honey
1 cup oats (rolled or quick)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
- In a large bowl, mix together the peanut butter, egg, and maple syrup (or honey) until thick and well combined.
- Gradually stir in oats until the mixture forms a sticky, cookie-dough-like consistency.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, shaping into rounds and flattening slightly.
- Bake for 10–12 minutes, or until set and lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Swap peanut butter with other nut or seed butters; add a pinch of salt if using unsalted varieties.
- Mix in extras like chocolate chips, dried fruit, or chopped nuts for variety.
- Use certified gluten-free oats to make the cookies gluten-free.
- Store in an airtight container at room temperature for several days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
