Ingredients
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1 cup large-flake rolled oats
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1/2 cup almond butter
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1/2 cup butter
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3/4 cup dark brown sugar
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1 large egg
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1/2 cup mashed banana (about 1 medium banana)
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1 teaspoon pure vanilla
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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2 tablespoons flaxseeds
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2 tablespoons chia seeds
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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3/4 cup strawberry rhubarb
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Compote or good raspberry jam
Directions
- Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.
- Place the oats in a blender and blend on high until finely ground. Set aside.
- Place the almond butter and butter in the bowl of a stand mixer fitted with the paddle attachment and cream on high speed until well combined.
- Scrape down the sides of the bowl and add the brown sugar. Continue to beat on high until light and fluffy. Scrape down the sides of the bowl and add the egg, banana, and vanilla. Beat again to combine.
- Turn the mixer to low and add the ground oats, flour, baking powder, flaxseeds, chia seeds, cinnamon, and salt. Beat to combine.
- Using an ice-cream scoop, scoop up 12 equal-sized balls of cookie dough and place them on the prepared cookie sheet about 2.5 centimeters apart.
- Lightly press each ball down with the palm of your hand. Use your fingers to create a wide well across the top of the cookie, leaving a small rim of dough around the edge of the well. Fill each cookie with one tablespoon compote or jam.
- Bake in the center of the oven for 12 to 15 minutes, until the cookies are golden brown around the edges. Remove the cookies from the oven and allow them to cool slightly before transferring to a wire rack to cool completely.
- Store in an airtight container for up to one week or well wrapped in the freezer for up to three months.
