Ingredients
Scale
- 2 cups old fashioned rolled oats (gluten free if necessary)
- 1 cup Fruity Pebbles
- 1 teaspoon baking soda
- 1/2 cup creamy peanut butter
- 1/2 cup pure maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment.
- In a medium bowl, stir together oats, Fruity Pebbles, and baking soda.
- In a large bowl, stir together peanut butter, maple syrup, egg, and vanilla until well combined. Add oat mixture and stir until fully incorporated.
- Using a regular sized ice cream scoop, scoop cookies onto prepared pan. Bake for about 15 minutes until cookies are golden brown and just set. Cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag. Cookies may be thawed at room temperature for 1 hour or in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes