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GreenEyedGuide: "See photos for before/after recipe modification…" Read More
6Ingredients
50Minutes
470Calories
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Description
These peanut butter cookies make a hearty gluten-free breakfast that's full of whole-grain oats. With just six ingredients, they come together in no time. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
6 SERVINGS
- 3/4 cup Jif® Natural Creamy Peanut Butter
- 3/4 cup maple syrup
- 1 cup almond meal
- 1 cup quick cooking oats
- 1/2 tsp. baking soda
- 3 Tbsp. Smucker’s® Natural Concord Grape Fruit Spread (or Smucker’s® Concord Grape Jam, Optional)
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Directions
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper. Set aside.
- 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.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium460mg13% |
| Protein13g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber5g20% |
| Sugars33g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
GreenEyedGuide 2 years ago
See photos for before/after recipe modification. I modified the recipe as follows:
Reduce amount of peanut butter and maple syrup from 3/4 c each to 1/2 c each;
Combine all ingredients in the bowl before folding with a spatula (do not whip maple syrupand PB together first);
Feeze bowl of dough for 10-15 minutes before scooping batter onto the tray;
Be extra delicate when making the indentation for the jam or you'll end up with holes in the middle of your cookie as it falls through (see Disaster in photo #1).
Freezing the batter should prevent the cookies from spreading out so much in the oven, which is how and why my cookies turned out like this hot mess the first time. With these 4 modifications, they came out much better the second time around.
Kian 4 years ago
I made them about a week ago and they were so good!! I would definitely do it again 😋
Melody Roche 4 years ago
Before and after photos. These are very good. I will reduce the maple syrup next time as too sweet for this family. Trying to eat PBWF so this fits the bill. No oil, no processed sugar.