Peanut Butter Oat Cookies

Peanut Butter Oat Cookies with Raspberry Chia Jam.

Gluten free, vegan, dairy-free deliciousness


  • food processor, baking tray, baking paper, measuring cups and spoons, oven.


  • 1 C Peanut butter
  • 1 ½ C Organic gluten free Oats
  • 1 C Organic sugar
  • 1 t Baking soda
  • 2 t vanilla extract
  • ¼ C water


  • Set oven to fan bake at 180oC.
  • Line a baking tray with paper.
  • Process the oats in food processor to make an oat flour.
  • Add all other ingredients and mix well together.
  • Roll into bliss ball size balls.
  • Gently press a thumbprint in each ball to make a well in the centre of each cookie.
  • Fill each of the wells with ½ teaspoon of chia raspberry jam. Be careful not to over fill.
  • Bake for 15 – 20 minutes.


Variations to try:
You can swap jam for chocolate, or just add ½ C Chocolate chips to the mix.
You can omit the jam and just press the balls down with a fork.
You can also swap the peanut butter for almond butter.