If you like PB&J, peanut butter cookies, or sweet raspberries, I promise you will LOVE these cookies!
I would like to start this post by saying these cookies were inspired by and adapted from Feasting on Fruit’s vegan thumpbrint cookies. That inspired the whole PB&J theme, though she uses cashew butter, and I played around with the ratios to make these have a little less sugar.
Have you ever had oatmeal topped with peanut butter and berries for breakfast? Well, this cookie is made of identical ingredients. Which means yes, it is 100% appropriate for breakfast! For more breakfast cookies (because, why not), check out these Paleo Pumpkin Cookies, Turmeric Pumpkin Oatmeal Cookies, or 3-ingredient Breakfast cookie!
And, these are so easy. Mix the dough, roll into a ball, push with your thump, load in fresh raspberries, and bake for only 8 – 10 minutes! If you like a sweeter cookie, add a touch of maple syrup. I personally like leaving it out.
Don’t forget to tag me in your pic and use #thegranoladiaries in your creations! I love seeing you make my recipes.
By The Granola Diaries
3/4 C oat flour
1/4 C plus heaping tbsp creamy PB
1 T maple syrup optional
3/4 tsp baking powder
Handful of Raspberries, lightly mashed with back of fork
Optional: Splash of vanilla mixed in
- Preheat oven to 350 and line a baking sheet.
- Combine oats, baking powder, PB, and maple syrup if using. I recommend using a silicone spatula since mixture will be sticky. Or your hands.
- Roll into 6 – 7 balls and place on baking sheet. Press lightly with your thump to create little crevasses. Fill with mashed raspberries.
- Bake for 8- 10 minutes. Cookies will be crumbly, so make sure you wait for them to cool before digging in. Store in fridge if you don’t eat them all at once!