Ingredients

• 350 grams of almond pulp (leftover from homemade almond milk)

• 300 grams of oat flour

• 1 egg or 1 mashed banana (for vegan option)

• 80 grams peanut butter

• 2 tsp of baking powder

• 1 teaspoon vanilla extract

• 130 grams of coconut sugar (or sweetener of choice) 

• 2/3 to 1 cup raspberry jam

Instructions

1. Preheat your oven to 180°C (350°F).

2. In a bowl, mix the almond pulp, egg (or mashed banana), peanut butter, vanilla extract, and coconut sugar.

3. Add oat flour and baking powder, then mix until everything is well combined.
   

4. Using two spoons, scoop portions of the dough. Shape them into small balls with your hands.

5. Place them on a baking sheet and, using a measuring spoon or your thumb, press down and make a small indentation in the center of each.

    

6. Fill the indentation with raspberry jam.

    

7. Bake for 12 minutes, let them cool, and enjoy.