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My Oat Cookies with Raspberry Chia Jam

These soft and crumbly cookies are made with rolled oats so are high in fibre and have no refined sugars so are great for the kids in their lunchbox or after school treat and they can be made gluten free. I love these with a cuppa for morning or afternoon tea and depending on time and ingredients you have at home, you can take a few shortcuts to whip these up in one bowl in 10 minutes! Enjoy!


1 cup almond meal

1 cup wholemeal flour (substitute with rice flour if gluten free)

1 cup rolled oats

1/2 cup coconut oil or canola oil

1/2 cup maple syrup

Raspberry jam topping*

1 cup frozen or fresh raspberries

1 tablespoon chia seeds

1 tablespoon maple syrup

*You can use raspberry or strawberry jam as a topping instead of making your own if you prefer and are short on time or ingredients at home


1. Pre-heat oven at 180 degrees celcius

2. Place almond meal, flour, oats, oil and maple syrup in a bowl and mix to combine

3. Scoop some mixture in your hands and make a squashed ball and place on baking paper on baking tray as pictured

4. Place a thumb print in the top of the cookie and add dollop of jam

5. Bake in oven for 20-30 mins or until golden brown. I cooked mine for 20 minutes at 180 degrees and another 20 at 160 degrees as they were made extra large and needed extra time to brown but not burn.



Lifestylist Health & Wellness

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