Gluten free, vegan peanut butter oatmeal thumbprint cookies with strawberry jam….Do you ever have a craving for something and you just can’t be satisfied until you get it? That’s how this recipe came to be, one day I just decided that a chewy, peanut butter oatmeal cookie with strawberry jam sounded amazing. Obviously they had to be gluten free, and since I’ve started trying to eat as whole and clean as possible, they had to be vegan and semi healthy. I had to do some experimenting since I’m new to eggless baking but I finally pinned down a recipe that works!
1/2 cup peanut butter
1/2 unsweetened apple sauce
3/4 cup almond milk (sweetened or unsweetened, whatever you have!)
1 and 1/2 cup coconut flour
1 and 1/2 cup rolled oats
2/3 cup raw sugar
1 and 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 Tbsp ground flax seed
3 Tbsp water
*Preheat oven to 350 degrees
Combine ground flax and water, cover and refrigerate 15 minutes. (This is called a “flax egg!)
Mix peanut butter, apple sauce, almond milk, vanilla and flax egg.
Mix coconut flour, oats, sugar, baking powder and salt.
Combine wet and dry ingredients, the dough will seem dry at first, but keep stirring!
Roll dough into 2 inch balls, then flatten and place on a parchment lined cookie sheet that has been sprayed with nonstick cooking spray. You can put theses pretty close together as they don’t spread, I was able to fit 24 on a sheet. Then, make a divet in the middle of the cookie with the back of a tablespoon (if the cookies crack when you do this just squish them back together with your fingers!).
Bake cookies in 350 degree oven for 10-15 minutes or until golden brown.
Once cooled , top with strawberry jam. Store in an airtight container.