6-Ingredient Breakfast Cookies

• 3/4 cup Jif(R) Natural Creamy Peanut Butter
• 3/4 cup maple syrup
• 1 cup almond meal
• 1 cup quick cooking oats
• 1/2 teaspoon baking soda
• 3 tablespoons Smucker's(R) Natural Concord Grape Fruit Spread or Smucker's(R) Concord Grape Jam, Optional

1. Preheat the oven to 350u0b0 F.
2. Line a baking sheet with parchment paper, and set aside.
3. 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.
4. Spoon 12 equal mounds of the peanut and oat mixture onto the baking sheet, using a generous 2 tablespoons for each, spacing them 3" apart. With clean, dampened hands, round the edges of the mounds and flatten them into 3/4"-thick discs.
5. Optional: Use a clean thumb to press a shallow indentation into the center of each cookie. Spoon 3/4 teaspoon of fruit spread into each indentation.
6. Transfer the baking sheet to the middle rack of the preheated oven.
7. Bake the cookies for 15-16 minutes, until puffed and very lightly browned at the edges. The cookies may look slightly underbaked.
8. Remove the baking sheet from the oven. 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. Serving size is two cookies.

jifuae natural creamy, maple syrup, almond meal, cooking oats, baking soda, grape

Taken from www.yummly.com/recipe/6-Ingredient-Breakfast-Cookies-2631161 (may not work)