Peanut butter cookies with raspberry jam

Peanut butter cookies with raspberry jam

-vegan and gluten free

RECIPE

For the Jam:

1 cup raspberries

1 tbsp maple syrup

1 1/2 tbsp chia seeds

1 tsp apple cider vinegar

For the cookie:

1 cup oats

1 cup buckwheat groats

1/2 cup peanut butter

1 tsp baking powder

2 tbsp maple syrup

1/2 cup coconut sugar

1/2 cup coconut butter

1 cup coconut cream

1 tsp vanilla

Instructions:

  1. Preheat the oven to 350 F, 175C
  2. Start with the jam. Blend all the ingredients in your food processor until smooth and then leave it in the fridge to harden a little bit (15 min).
  3. Blend your oats and buckwheat into flour in your blender.
  4. In a bowl, mix all the remaining ingredients together with the flour.
  5. Flatten cookie dough on a baking sheet and make a small pocket for the jam. 
  6. Add the jam in the pockets of each cookie. 
  7. Bake the cookies for 25-30 min.