Popular Conditions & Diets
Ingredients
8
Time
12m
Serves
10
Recipe by Kelsey Russell-Murray
Ingredients
8
Time
12m
Serves
10
2 cups
Rolled Oats
3 med
Ripe Bananas
3 Tbsp
Ground Flaxseed
1 tsp
Cinnamon
1/8 tsp
Sea Salt
170 g
Raspberries
or one pint
Dessert
Snack
Kid-Friendly
2 Tbsp
Chia Seeds
1/4 cup
Peanut Butter
1
Preheat oven to 350-degrees F (180°C).
2
Pulse oats in a food processor or blender to create oat flour, keeping some larger flakes.
3
To prepare raspberry chia jam, add the raspberries to a small bowl and mash with a fork. Add chia seeds and stir to combine. Set aside.
4
Add all ingredients to a large bowl and stir until well combined. The mixture will be dense and quite wet.
5
Line a baking sheet with parchment paper. Scoop the mixture onto the baking sheet in 10 equal mounds.
6
Create a well in each cookie by pressing the center down with a spoon. Fill each well with a heaping tablespoon of raspberry chia jam.
7
Bake cookies for 12 minutes, until cookies are firm on the outside but soft on the inside. Cool for 10 minutes and drizzle with peanut butter. Enjoy! Store in an airtight container for 2-3 days or in the freezer for up to 1 month.
8
Substitutions: Swap sunflower seed butter for peanut butter to make these cookies nut-free. Or substitute nut butter of your choice. Substitute store bought jam for raspberry chia jam or other fruit topping of your choice.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
