Skinny PB&J Cookie Cups

1. In a medium bowl, beat together the peanut butter, granulated sugar, brown sugar, egg whites and vanilla.
2. Stir in the oat flour, baking powder and salt.
3. Cover and refrigerate the dough for at least 2 hours.
4. Preheat oven to 350 F and spray a mini muffin tin with cooking spray.
5. Once the dough is chilled, press 1 tablespoon-sized balls of dough into each mini muffin cup. Mold the dough so that it’s pressed up along the sides and hollow in the middle, like a little cup.
6. Bake until golden brown, 13-14 minutes. Remove from oven.
7. When the cups come out of the oven, they will have puffed up and lost some of their shape, so quickly (without burning your finger tips off) press the centers down slightly to restore their shape. Let them cool completely.
8. Remove the cups from the muffin tins and fill each with some strawberry jam and drizzle with melted peanut butter (optional).