PB & J Oatmeal Cookies

Name: PB & J Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 10 servings
Ingredients: Rolled Oats; Ripe Bananas; Ground Flaxseed; Cinnamon; Sea Salt; Raspberries; Chia Seeds; Peanut Butter

Recipe by Kelsey Russell-Murray

Ingredients

Time

12m

Serves

These postnatal oatmeal thumbprint cookies are an amazing option for overtired and short-on-time new moms. They are also great for breastfeeding moms, as oats are known to help with milk supply. Since they are made ahead of time they are the perfect choice to keep next to you during nursing sessions for some healthy fuel when those intense hunger pangs sneak up.

Dessert

Snack

Kid-Friendly

Ingredients

2 cups

Rolled Oats

3 med

Ripe Bananas

3 Tbsp

Ground Flaxseed

1 tsp

Cinnamon

1/8 tsp

Sea Salt

170 g

Raspberries

or one pint

2 Tbsp

Chia Seeds

1/4 cup

Peanut Butter

Instructions

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

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

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.

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

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

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.

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.

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.