Can I make these without a microwave

Yes. Warm the peanut butter and maple in a small saucepan over low heat, stirring until smooth and glossy. Do not boil.

How do I fix cookies that are too soft

Chill the tray an extra fifteen minutes. If still soft, scrape the mixture back into a bowl and stir in one to two tablespoons oats. Rescoop and chill.

How do I fix cookies that are too crumbly

Warm one tablespoon maple syrup and stir it into the mixture, then rescoop. A ten second microwave burst can also help the oats hydrate.

Can I add chocolate on top

Yes. Melt two ounces chocolate and drizzle over the chilled cookies, or dip half of each cookie and return to the fridge to set.

Are these cookies gluten free

They can be if you use certified gluten free rolled oats and confirm your other ingredients are gluten free.

Can I use crunchy peanut butter

Yes. The bits of peanut add texture. If the mixture seems thick, warm it ten seconds more before stirring in the oats.

Can I reduce the sweetener

You can try five tablespoons maple instead of six. The set may be slightly softer. Add a tablespoon of oats if needed.

Yes, if fully chilled. Pack between parchment in a rigid container and keep cool.

No Bake 3-Ingredient Peanut Butter Oatmeal Cookies

3-Ingredient Peanut Butter Oatmeal Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time10 minutes
Yield12 cookies 1x
DietGluten-Free

These 3-Ingredient Peanut Butter Oatmeal Cookies are an easy no bake cookie made with creamy peanut butter, maple syrup, and rolled oats. They come together in minutes and chill into soft, chewy, fudgy cookies with zero oven time.

Ingredients

Scale

One half cup creamy peanut butter
Six tablespoons pure maple syrup
One and one half cups old fashioned rolled oats

Cook Mode Prevent your screen from going dark

Instructions

Line a baking sheet with parchment paper.
Place the peanut butter and maple syrup in a microwave safe bowl and microwave until the peanut
butter is melted, about one minute. Stir until smooth and glossy.
Add the rolled oats and stir until fully combined and thick.
Use a medium cookie scoop to portion dough onto the prepared baking sheet. Gently press each mound into a round cookie shape.
Refrigerate for about thirty minutes, or until the cookies are firm.

Notes

For best texture, use creamy peanut butter rather than very oily natural styles. If the mixture is too soft, add one to two tablespoons of oats. If too thick, warm one tablespoon maple syrup and stir it in.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135 kcal
Sugar: 6g
Sodium: 75mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/3-ingredient-peanut-butter-oatmeal-cookies/