Step 1 of 8
6-Ingredient Breakfast Cookies
Preheat the oven to 350°F.
Tools
Step 2 of 8
6-Ingredient Breakfast Cookies
Line a large baking sheet with parchment paper. Set aside.
Tools
Step 3 of 8
6-Ingredient Breakfast Cookies
Whisk together the peanut butter and maple syrup in a mixing bowl until smooth. Stir in the almond meal, oats, and baking soda with a wooden spoon or rubber spatula until the mixture is thoroughly combined. Allow the mixture to stand for 10-15 minutes to thicken slightly.
Tools
Step 4 of 8
6-Ingredient Breakfast Cookies
With a spoon or cookie dough scoop, place 12 equal mounds of the peanut and oat mixture onto the baking sheet, using a generous 2 tablespoons for each and spacing them 3 inches apart. With clean, dampened hands, round the edges of the mounds and flatten them into 3/4-inch-thick disks.
Tools
Step 5 of 8
6-Ingredient Breakfast Cookies
Optional: Use a clean thumb to press an indentation into the center of each cookie. Spoon 3/4 teaspoon of fruit spread into each indentation.
Tools
Step 6 of 8
6-Ingredient Breakfast Cookies
Bake the cookies on middle rack of oven until puffed and very lightly browned at the edges, 15-16 minutes. The cookies may look slightly under baked.
Tools
Step 7 of 8
6-Ingredient Breakfast Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
Tools
Step 8 of 8
6-Ingredient Breakfast Cookies
Allow the cookies to cool on the sheet for 5-10 minutes, then carefully transfer them to a wire rack to cool completely before serving.