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Made these PEANUT BUTTER AND JAM COOKIES the other week as part of my mumma mission to make some more cookies each week for the fam. Kinda love the tradition of having home baked cookies as a small treat, reminds me of being a kid alllll over again.

The wonderful thing about these cookies is that they are¬†legit the easiest I think I’ve ever made and (thank god!) received some rave reviews. Have a crack yourself – enjoy!


Makes 12-16 cookies

2 cups rolled oats

1 cup all natural peanut butter (smooth)

2/3 cup rice malt syrup

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 egg, whisked

2 tablespoons chia jam or your cheeky jam if that is what you wish (estimate and optional)

Preheat oven to 170C and line a large baking tray with greaseproof paper. In a bowl combine oats, peanut butter, rice malt, vanilla, baking powder and egg and mix well to form a dough. Take tablespoon size pieces and roll into a ball, place on baking tray then make a small indent with the end of the spoon. Pop a small dollop of jam in each (optional) and bake in oven 14-16 minutes. Allow to cool completely on tray. Store in airtight container up to 1 week.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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