PB&J Thumprint Cookies {GF, SF, Vegan}

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.

RECIPE:
By The Granola Diaries 

Cookie:
¾ C oat flour
¼ C plus heaping tablespoon creamy PB
1 T maple syrup optional
¾ teaspoon baking powder

Filling:
Handful of Raspberries, lightly mashed with back of fork
Optional: Splash of vanilla mixed in

1. Preheat oven to 350 and line a baking sheet.
2. Combine oats, baking powder, PB, and maple syrup if using. I recommend using a silicone spatula since mixture will be sticky. Or your hands.
3. Roll into 6 - 7 balls and place on baking sheet. Press lightly with your thump to create little crevasses. Fill with mashed raspberries.
4. 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!