01 -
Gently warm the peanut butter if it is not already soft to facilitate stirring.
02 -
Combine rolled oats, chia seeds, and salt thoroughly in a medium bowl.
03 -
Add peanut butter and maple syrup to the dry mixture and stir until evenly blended.
04 -
Fold in mini chocolate chips if using, ensuring even distribution.
05 -
Form the mixture into balls or press into desired cookie shapes.
06 -
Preserve leftovers in a covered container at room temperature for up to one week, refrigerate for up to three weeks, or freeze for up to four months.