These peanut butter cookies with a chia jam centre will have you drooling! Free from refined sugar, vegan, paleo and gluten free - these cookies are the ultimate healthy snack!
Heat the frozen fruit in a small saucepan over a medium heat until it begins to break down and bubble slightly. Use a fork to further mash the fruit into a puree (around 5-10 minutes).
Stir the chia seeds and honey / maple syrup into the pan and cook for another minute before removing from the heat and setting aside.
Preheat the oven to 180°c/160°c fan/350°f.
Add the oats into a high speed food processor and blitz into a smooth flour.
Add the oat flour into a large bowl along with the peanut butter, bicarbonate of soda, honey / maple syrup, vanilla and milk, mixing well with a wooden spoon to combine.
Take a heaped teaspoon of the mixture and use another spoon to scrape 12 walnut sized balls onto a lined baking tray. Then flatten the top of each one with a damp finger.
Bake the cookies in the oven for 8 minutes before removing. Working quickly, create an ident into the middle of each cookie with your thumb before filling this with a teaspoon of the chia jam. Return to the oven to bake for another 3-4 minutes until golden brown.
Allow cookies to cool before serving - optimum yumminess is at room temperature!
You could use regular jam for this recipe if you don't fancy making your own but try to find one that is made without any added sugar. I really like St Dalfour as a quicker option.
Left over chia jam can be stored in the fridge for up to 2 weeks.
Make sure that your peanut butter is made from 100% peanuts, it should be smooth, runny and separate naturally. Pip and Nut is my favourite!
These cookies can be stored in an airtight container for up to 3 days... but they won't last that long!