Description
These chewy, delicious and gluten-free peanut butter cookies only take 20 minutes to make and with only seven ingredients!
Ingredients
Scale
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg (whisked)
- 1/2 cup natural peanut butter
- 1/2 cup rolled oats
- 2 tablespoons raspberry jam
Instructions
- Preheat oven to 350ºF.
- In a bowl, mix sugar, baking soda and kosher salt.
- Add egg and peanut butter and mix well until smooth.
- Add rolled oats and mix until all the oats are covered.
- Add raspberry and swirl the jam around a couple of times (don’t over do it – you should still be able to see the jam separate from the dough mix) using a fork or knife.
- Line a cookie tray with parchment paper and using a soup spoon, scoop a spoonful of dough and place it on the parchment paper. Repeat until you have used all the dough mix (about 8-10 cookies).
- Put it the oven and bake for 14-15 minutes, until cooking are golden brown.
- Let cool for at least 10 minutes and serve.
Notes
These gluten-free peanut butter cookies taste even better after a cooling down for a few hours. The edges become crispier and and the cookie more firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 7.6 g
- Sodium: 145.6 mg
- Fat: 7.3 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10.5 g
- Fiber: 3.3 g
- Protein: 1.1 g
- Cholesterol: 18.6 mg
