The peanut butter cookie is soft yet chewy with oats and has freeze dried raspberries + chopped PB&J cups studded throughout. Each bite is bursting with flavor as the tart raspberry and rich peanut butter balance the sweetness of the cookies. And not to mention the chopped PB&J cups ... they take these cookies over the top!
Ingredients
- 1 cup creamy natural peanut butter
- 1 cup coconut sugar packed
- 1 tbsp coconut oil
- 1 ea large egg
- 1 tsp vanilla extract
- ½ cup rolled oats
- 1 tsp baking soda
- ⅓ cup freeze dried raspberries crumbled
- 4 ea PB&J Chocolate Cups chopped into x6 pieces per cup
- pinch of salt
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Using a hand blender, blend together peanut butter, coconut sugar, and coconut oil.
- Add eggs + vanilla extract and blend again until crumbly.
- Stir in the remaining dry ingredients - rolled oats, baking soda, salt, and chopped PB&J cups.
- Form into 11-12 balls and slightly press down so they are flat.
- Bake in the oven for 11-13 minutes (mine took 12 minutes) or until bottoms of cookies have started to brown.
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