Ingredients
Scale
- 2 eggs*
- 1 cup peanut butter**
- 1/3 cup pure maple syrup
- 1 1/2 cups rolled oats
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, optional
- 1/2 teaspoon sea salt
- 2/3 cup chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Whisk the eggs in a mixing bowl until they are well-beaten.
- Add in the peanut butter and pure maple syrup to the large bowl and stir until the wet ingredients are well-combined.
- Stir in the dry ingredients (oats, cinnamon, baking soda, and sea salt) until a thick, sticky dough forms.
- Mix in the chocolate chips until they are well-distributed throughout the dough.
- Drop mounds of dough onto the prepared baking sheet, forming whatever size cookies you like. I make 6 giant cookies, but you can make smaller ones for a reasonable portion.
- Bake for 9 to 12 minutes, or until the cookies appear set up. I bake mine for 10 minutes.
- Allow the cookies to cool for 10 minutes before serving.
Notes
- *Omit the eggs for a vegan version. This version is a total explosion of peanut butter flavor.
- **Replace the peanut butter with almond butter or sunflower seed butter. Just note that you must enjoy the flavor of the nut/seed butter you use, as it will be the predominant flavor.
- These cookies can be stored at room temperature on the counter for up to 2 days in a sealed container or zip lock bag.
- Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze in a large zip lock freezer bag for up to 3 months.
- Nutrition information is automatically calculated, so should only be used as an approximation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking