Customising this no-bake oatmeal peanut butter cookie recipe with different nut butters and sweeteners is easy. The ideal summer or year-round treat!
INGREDIENT
– 1 cup (240 g) creamy peanut butter, well-stirred*– ½ cup (118 ml) pure maple syrup**– ½ cup (118 ml) coconut oil or butter***– 1 tsp pure vanilla extract optional– 2 ½ cups (255 g) rolled oats****– ½ tsp sea salt to taste
INSTRUCTIONS
Cover a large baking sheet with parchment or wax paper.
Step 1
Heat peanut butter, pure maple syrup, and butter (or coconut oil) in a saucepan over medium heat, stirring constantly. Just heat and stir until incorporated and creamy.
Step 2
Stir the peanut butter mixture with vanilla extract, oats, and sea salt after removing it from heat. Normal dough is thick and sticky.
Step 3
Spoon lumps of cookie dough onto the baking sheet in a single layer. The cookies will stay the same size and shape on the cookie sheet, so you can shape them. You can make any cookie size! I bake huge cookies.
Step 4
Refrigerate or freeze for 2 hours or 15 minutes to set cookies. The temperature of the ingredients will determine how long it takes to chill the cookies.
Step 5
Cookies are done when they are no longer sticky and easily peel off the parchment paper.