2 cups Straw Propeller PB & J Oatmeal 1/2 cup gluten-free flour 1 ripe banana mashed 1/4 tsp baking powder 1/4 tsp baking soda 1/2 cup peanut butter 1 Tbsp coconut oil 1/2 cup peanut butter chips 1/4 cup jam for topping
Directions: Preheat oven to 350 Mix all the ingredients except for the jam and stir until well combined. Spoon a scoop of the dough on a cookie sheet and press center with spoon to indent. Bake 14-16 minutes. Let cool to room temperature then top with favorite jam and enjoy!