Oat Thumbprint Cookies with Raspberry Chia Jam
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150g rolled oats (use certified glu ten free if necessary)
- 2 ripe bananas, mashed
- 50 ml almond milk (cows milk would work too)
- ยฝ tsp vanilla extract
- 2 tbsp raspberry chia seed jam
Method
- Preheat the oven to 170c and line a baking tray with parchment.
- Put the oats into a food processor and blitz until they are broken down into a finer consistency. Transfer the oats to a mixing bowl and add the mashed bananas, milk and vanilla extract. Mix until fully combined.
- With your hands roll the oats mixture into 12 equal size balls. Place them onto the baking tray and flatten with the back of a spoon to make a cookie shape. Using your thumb, make an imprint in the centre of each cookie and add ยฝ teaspoon of chia jam to each.
- Bake the cookies for 12-15 minutes or until the edges start to crisp. Allow to cool on a rack.
- The cookies can be stored in an airtight container for 2-3 days.