Description
Easy peanut butter and jelly cookies with a hearty oat flour base. Naturally sweetened with berries and jam. Perfect for a healthy breakfast, snack, or dessert.
Ingredients
- 1 flax “egg” (1 TBSP Bob’s Red Mill Organic Golden Flaxseed Meal + 3 TBSP filtered water)
- 3/4 cup creamy or crunchy peanut butter
- heaping 1/2 cup fresh berries (I like raspberries!)
- 1/2 cup no-sugar-added fruit jelly
- 1 1/4 cup Bob’s Red Mill Gluten-Free Oat Flour
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the flax “egg” together in a large mixing bowl and set it aside to gel for 5 minutes.
- Add the raspberries to the flax “egg” and lightly smash them with a fork.
- Mix in the peanut butter and jelly and mix well.
- Add in the oat flour and mix everything until it’s well-combined and no flour is visible. The dough should be thick and scoop-able.
- With a cookie-dough scoop, scoop the dough into ~1.5″ TBSP balls.
- Roll the dough into smooth balls with your hand and place them on the prepared baking sheet. Flatten the balls with a fork twice to form a criss-cross pattern. Continue until all of the cookie dough is all gone– it should make about 16-18 cookies.
- Bake the cookies for 10-12 minutes, or until they’re golden brown underneath. The cookies will be soft when removed from the oven. Allow them to cool for about 10 minutes before serving.
- Store the cookies in an airtight container in the refrigerator for up to one week and freeze for longterm storage.
Notes
Recipe adapted from No Meat Athlete Cookbook
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven Bake
- Cuisine: Vegan, Gluten Free, Oil Free, Refined-Sugar-Free