Ingredients
Main Ingredients
- 2 eggs
- 1 cup peanut butter
- ⅓ cup pure maple syrup
- 1 ½ cups rolled oats
- ¼ tsp baking soda
- ½ tsp ground cinnamon (optional)
- ½ tsp sea salt
- ⅔ cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Eggs: In a mixing bowl, whisk the eggs until they are well-beaten and slightly frothy, which helps to bind the ingredients together.
- Combine Wet Ingredients: Add the peanut butter and pure maple syrup to the beaten eggs, stirring well until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Stir in the rolled oats, ground cinnamon (if using), baking soda, and sea salt, mixing until a thick, sticky dough forms with all ingredients fully incorporated.
- Incorporate Chocolate Chips: Fold in the chocolate chips gently to evenly distribute them throughout the dough without breaking them up.
- Shape Cookies: Drop mounds of dough onto the prepared baking sheet. You can make 6 large cookies or smaller ones depending on your preferred portion size.
- Bake: Bake the cookies for 9 to 12 minutes until they appear set and slightly golden around the edges, typically about 10 minutes.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring or serving to let them firm up.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- The cookies will be soft when warm but firm up as they cool.
- You can omit chocolate chips to keep it refined sugar-free, or replace with dairy-free alternatives as desired.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
