Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium to large bowl, combine the rolled oatmeal, almond flour, oat flour, baking powder and sea salt. Sift everything together then set aside.

Step 3

In a separate large bowl, stir together the peanut butter, maple syrup and vanilla extract. Add the dry ingredients to the bowl with the wet and stir together until is everything is well combined and a dough forms.

Step 4

Using your hands, roll the dough into large tablespoon-size balls and place onto the cookie sheet. If the dough is difficult to handle you can refrigerate it for 15-20 mins first.

Step 5

Using the back of a teaspoon, press the center of each ball down by approximately ½-inch. Bake the cookies in the oven for 10-12 minutes, until light golden brown. Set aside to cool for at least 10 minutes.

Step 6

Scoop roughly one teaspoon of jelly into the center of each cookie and spread to the edges. Serve immediately and enjoy!

Step 7

To store the cookies, layer them in a sealed container with parchment paper between each layer. Store in the refrigerator for up to 1 week. You can also prep the peanut butter cookies in advance, store in an airtight container and wait to add the jelly until ready to serve.