Another easy one from Lorraine Pascal's A Lighter Way to Bake (HarperColins, 2013). Uses far less sugar than this previous peanut butter cookie.

175g crunchy peanut butter
50g rice malt syrup
1 egg
1 tsp vanilla extract
50g wholemeal spelt
50g oats

Preheat oven to 180C. Line a baking sheet with baking paper.

Beat peanut butter and rice malt syrup in a large bowl until combined. Beat in egg and vanilla then add flour and oats and mix until a soft ball forms.

Divide mixture into 12 equal-sized balls. Flatten with your hands and place onto the baking sheet. Bake 10-12 mins until lightly golden and cooked through.

Remove from the oven and let cool on the tray for a few mins then transfer to a wire rack to cool completely.