This is a recipe that just goes to show the versatility of gluten free cooking and baking. Originally based off of a regular breakfast cookie, I simply substituted gluten free versions of the same ingredients, and made a few slight alterations to the base recipe. This would work just as well as a non gluten free recipe.
These cookies are pretty fantastic. The closest thing I could compare these to are a soft version of a Peanut Butter Nature Valley Bar. They are less sweet that a regular cookie, but full of oats and peanut butter to make a fairly health grab and go breakfast item; though they work perfectly fine any time of the day!
I decided to make these into thumbprint cookies for easier transportation, but you could also just sandwich two cookies together for a similar effect. These are super simple, quick, one bowl cookies that are easy to whip up any time you have 20 minutes free. You could also make these a little more dessert-like by mixing in a few chocolate chips instead of using the jam.
Peanut Butter Jam Thumbprints
Loosely adapted from Cooking During Stolen Moments
1 1/2 cup quick cook oats, make sure to use uncontaminated oats if making gluten free
1/3 cup oat flour, or all purpose flour if making non gluten free
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup peanut butter
1 tsp vanilla
1/3 cup milk
jam of your choice
Preheat your oven to 350.
In a bowl mix together the oats, flour, brown sugar, baking powder, and salt. Add peanut butter, vanilla, egg, and milk, mix thoroughly to combine. The dough will be wetter than most cookie dough, this is normal.
To make thumbprints, scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Place a teaspoon full of jam onto the middle of each cookie. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool.
To make sandwich cookies, scoop dough by the tablespoon full onto a parchment lined baking sheet, about 2 inches apart. Bake for 12-15 until golden brown at the edges and just set in the center. Let the cookies sit on the baking sheet for a few minutes before removing to a wire rack to cool. Let cool completely. Spread jam on the bottom of one cookie, top with a second cookies.
Makes 24 thumbprints or 12 sandwich cookies.