PB&J Oatmeal Cookie

For when you're craving something sweet but don't want to make too much. I thought of making this individual oatmeal cookie so you have something quick and I gave it flavors of the classic "peanut butter and jelly" or peanut butter and jelly sandwich. 
Course: Desserts and Baked Delights, Snacks
Servings: 1 cookie

Ingredients

  • 1/3 cup oat flour
  • 2 tablespoons peanut or almond butter or cream
  • 1 tablespoon milk your favorite
  • 1 tablespoon maple syrup
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • 1 pinch cinnamon
  • Raspberries to taste

Instructions

  • Preheat oven to 350ºF or 175ºC.
  • Mix the oat flour, peanut butter, maple syrup, milk, baking soda, cinnamon and salt in a bowl. The peanut butter must be very smooth to be good. If it is too firm or dry, you will need to add more milk until you have a lighter consistency (check the video).
  • Press into a greased mini cast iron skillet or small pan and top with the raspberries.
  • Bake for 7 to 10 minutes, depending on how baked or soft you want the cookie. If you want it more "gooey" or soft in the center bake for 7 minutes, if you want it crispier then give it up to 10 to 11 minutes.
  • Enjoy warm and top with yogurt, raspberries and chocolate if desired.

Video