Peanut Butter and Chia Jam Cookies
2 cup of oats
1/4 cup coconut oil, melted
1/3 heaped peanut butter
1 banana (ripe)
2 tbsp chia seeds
1 tbsp honey (or preferred sweetener)
1 tsp cinnamon
Preheat the oven to 180˚C and lightly grease/line a baking tray
In a food processor, add oats and blitz until a flour like consistency. Add coconut oil, peanut butter, banana, chia seeds, honey and cinnamon and form a dough. (If you don’t have a food processor you can just leave the oats whole and mix it in a bowl- just mash the banana with a fork first.
To make the chia jam, heat raspberries over a low heat in a small pan. Stir them regularly and mash them with a wooden spoon, as they reach a saucy consistency add chia seeds and honey.
Using your hands roll the mixture into balls and press down onto baking tray, then create an indent in the middle for the jam (this mixture makes 12). Spoon the chia jam into the indents.
Bake for 15 minutes or until golden. Allow to cool