• Peanut Butter Oat Cookies

    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.

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