Directions

• Preheat oven to 350º F. Line a baking tray with parchment paper and set aside.
• In a medium sized mixing bowl, add SunButter, honey, and softened butter, and mix together until creamy and smooth.
• Add in oats, and oat flour (whole oats blended into a flour). Stir in to combine.
• Scoop cookie dough into 1 tablespoon mounds. If you chill the batter, you can roll it into balls.
• Use thumb or a rounded teaspoon to press an indent into the center of each cookie.
• Fill each thumbprint with about 1 teaspoon of raspberry jam.
• Bake cookies for 10-12 minutes, or until the cookies are lightly browned.
• Allow cookies to cool and firm up before removing them from the baking pan.
• Store leftover cookies at room temperature for 2 days, or in an airtight container in the refrigerator for up to a week. Freeze cookies for up to 3 months and allow them to thaw at room temperature to serve.