Gluten-Free Peanut Butter and Raspberry Jam Cookies
These chewy, delicious and gluten-free peanut butter cookies only take 20 minutes to make and with only seven ingredients!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350ºF.
- 2
In a bowl, mix sugar, baking soda and kosher salt.
- 3
Add egg and peanut butter and mix well until smooth.
- 4
Add rolled oats and mix until all the oats are covered.
- 5
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.
- 6
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).
- 7
Put it the oven and bake for 14-15 minutes, until cooking are golden brown.
- 8
Let cool for at least 10 minutes and serve.