250g smooth peanut butter
180ml maple syrup, plus extra if needed
120g gluten-free oat flour
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with parchment paper. Heat the peanut butter and the syrup in a small saucepan over a medium-low heat until melted.
- Add the flour to a large mixing bowl. Add the peanut butter mixture, stirring to combine. If needed, add up to two tablespoons more of syrup to help the mixture come together as a dough. Stir in the raisins.
- Divide the dough into 12 balls and space them evenly apart on the tray. Use the back of a fork to press each down slightly.
- Bake for 18-20 minutes until golden brown. Cool for five minutes on the tray, then transfer to a wire rack to cool completely.
253kcals, 11.3g (2.3g saturated), 34.7g carbohydrates, 21.4g sugars, 7g protein, 2.7g fibre, 0.001g sodium