INGREDIENTS

1 cup natural, unsalted creamy peanut butter

½ cup pure maple syrup

2 cups gluten free rolled oats

INSTRUCTIONS

Line a baking sheet with parchment paper or wax paper. Set aside.

In a medium, microwave-safe bowl (large enough to add oats later), add peanut butter and maple syrup. Whisk together until well mixed.

Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.

Add oats to the peanut butter mixture. Stir and fold until thoroughly combined.

Using a 2-tablespoon cookie scoop**, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.

Chill in the freezer for 15-25 mins, until firm and completely cooled. 

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