PB & J Oatmeal Cookies

1

Preheat oven to 350-degrees F (180°C).

2

Pulse oats in a food processor or blender to create oat flour, keeping some larger flakes.

3

To prepare raspberry chia jam, add the raspberries to a small bowl and mash with a fork. Add chia seeds and stir to combine. Set aside.

4

Add all ingredients to a large bowl and stir until well combined. The mixture will be dense and quite wet.

5

Line a baking sheet with parchment paper. Scoop the mixture onto the baking sheet in 10 equal mounds.

6

Create a well in each cookie by pressing the center down with a spoon. Fill each well with a heaping tablespoon of raspberry chia jam.

7

Bake cookies for 12 minutes, until cookies are firm on the outside but soft on the inside. Cool for 10 minutes and drizzle with peanut butter. Enjoy! Store in an airtight container for 2-3 days or in the freezer for up to 1 month.

8

Substitutions: Swap sunflower seed butter for peanut butter to make these cookies nut-free. Or substitute nut butter of your choice. Substitute store bought jam for raspberry chia jam or other fruit topping of your choice.