PB CRUNCH COOKIES

Perfect as a snack, a lunchbox treat, or I’ve been loving them with an arvo cup of tea 🤭

INGREDIENTS

• 1 cup gluten-free self-raising flour
• 1 cup quinoa puffs
• ½ cup rolled oats
• 1 tsp cinnamon
• Pinch of salt
• ¼ cup natural peanut butter
• ⅓ cup rice malt syrup or maple syrup
• ¼ cup olive oil
• 1 egg
• 1 tsp vanilla extract (optional but adds flavour)
• 1/2 block dark choc

INSTRUCTIONS

1. Preheat oven to 170°C (fan-forced) and line a tray with baking paper.
2. In a large bowl, whisk together the peanut butter, rice malt syrup, olive oil, egg, and vanilla until smooth.
3. Combine the flour, quinoa puffs, oats, cinnamon, and salt into the mixture. .
4. Fold through the choc.
5. Use a spoon to drop rough cookies onto the tray. No need to shape perfectly!
6. Bake for 20–25 minutes, or until golden brown and crisp around the edges.
   To store
   Keep in an airtight container for up to 5 days, or freeze for later.

You could also add a dollop of my homemade jam into the centre of each cookie too THIS IS MY FAV XX 

These are also FODMAP friendly xx