Ingredients
Scale
- 1/4 cup melted unsalted butter
- 1/2 cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups quick-cooking oats (gluten-free if you prefer)
- 1/2 cup Rice Krispies
- 1 teaspoon baking soda
- 1/2 cup mini chocolate chips
- 1/2 cup shredded coconut
- Coarse sea salt (to taste)
Instructions
- Preheat your oven to 350ºF and grease a baking sheet with nonstick cooking spray.
- Mix melted butter and brown sugar until smooth. Add maple syrup, egg, peanut butter, and vanilla, then mix well.
- Stir in salt, quick-cooking oats, Rice Krispies, and baking soda until fully combined. Add chocolate chips and shredded coconut, mixing again.
- Chill the dough for 20 minutes to firm up.
- Scoop 1.5 tablespoons of dough, roll into balls, and place them on the baking sheet. Gently press to flatten slightly.
- Bake at 350ºF for 11-14 minutes until the bottoms turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle with coarse sea salt and let cool for at least 20 minutes to firm up.
Notes
- Baking time may vary depending on altitude.
- Use a 1-tablespoon cookie scoop for consistent sizes.