Raspberry Jam Cookies
  • Alaina Hinkle

Raspberry Jam Cookies

Updated: May 19

My good friend Emily from Oakum_co is the one who inspired me for these cookies! She came over & brought me some raspberry rosemary bars. After trying those, I was determined to recreate them, using those flavors but with a cookie twist for cookie week. I am not kidding, these are addicting! The purpose of cookie week is celebrating the holidays & getting into the spirt. With that being said I wanted to make sure that EVERYONE felt like they belonged during this week, making sure I adhered to EVERYONE, because you all belong here! HGHF is about real food, real ingredients, REAL GOOD recipes & that is exactly what this week is. This week you will find recipes full of nutritious dairy, organic all purpose flour, whole wheat flour, gluten free & dairy free recipes. Everyone has a seat at this table!


This one is gluten free (depending on oats), dairy free & refined sugar free. I love how satisfying they are. I love the hint of rosemary with raspberry & I like to call them my "power" cookies, with the great health benefits of oats, raspberries, rosemary & cinnamon. :)


Remember to tag #hghfcookieweek when you make these. The first 3 people to make & tag HGHF in a cookie from this week, will be entered 5 times for the giveaway Friday. Happy Baking!


Looking for other Gluten Free & Dairy Free Sweet Treat Recipes? Check these delicious ones out!


The BEST Dark Chocolate Hummus


Magic No Bake Cookie Cluster


Salted Caramel Snickerdoodle Bars


Ginger Molasses Cookies


Dutch Oven Snickerdoodle Cookie


Ingredients:

Raspberry Jam

1 1/2 cup fresh raspberries

1/8 cup of water

1/4 cup coconut sugar

1 sprig of fresh rosemary about 3-4 inches long

1 1/2 tsp arrow root

2 tsp water


Cookies

1 1/2 cups oat flour

1/2 cup old fashioned rolled oats

3 tbsp coconut flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 tbsp coconut sugar

1 egg

3 tbsp melted coconut oil

1/4 cup maple syrup

1 tsp vanilla extract




Directions:

Preheat oven to 375

Makes 10 large cookies, 12 smaller ones


1. In a small stock pot add the fresh raspberries, water, coconut sugar & the sprigs of rosemary. Turn on medium heat & let simmer. While it is simmering, break apart the raspberries & continue stirring the mixture while simmering. You are not breaking apart the sprigs. You will discard them after the jelly is made. They will give it that hint of rosemary that pairs so perfectly with raspberries-- so just continue to mix them around. After about 10 minutes, you should see it starting to thicken, raspberries all broken down. Now discard the sprigs and in a small bowl add in arrow root & 1 1/2 tsp water to it to create a slurry. Mix fully. Then add to the jelly & take what you were stirring it with originally & figure 8 the slurry into it. This acts as a gluten free, natural thickening agent. Stir for about 1-2 minutes in the figure 8 fashion, on low heat. Should never be boiling when you add arrow root into things.


2. Pour jelly mixture in a bowl & let cool while you make the rest of it. Since it is cool outside, I like to place mine in the garage to cool it down faster since it isn't good to put really hot things in your fridge :)


3. In large mixing add in the oat flour ( if you want to make your own look toward the end of this & I'll tell you how--- SO EASY. Seriously. I do not buy oat flour) old fashioned oats, coconut flour, baking powder, baking soda, coconut sugar & salt. Whisk together until combined.


4. In a medium microwave safe bowl add coconut oil & microwave on high for 30 seconds until fully melted. Then whisk in egg, maple syrup & vanilla until throughly combined. Then pour in your wet ingredients to your dry & fold until fully incorporated. Then fold in your raspberry jam to mix that until fully incorporated as well.


5. Let set for 10 minutes, while you clean up the kitchen. This gives the oats a chance to soak in all the goodness. Then divide mixture into 10 large cookies or 12 smaller cookies on a baking sheet with parchment or Silpat. Then bake for 10 minutes to start, then 1 minute at a time until the bottoms start to brown & tops get a bit crispy. Ovens are SO different, mine at 375 for 10 minutes is perfect. However, you want them to be a bit crunchy on outside, but so soft on the inside. They should hold together perfectly, however you need to let them cool for at least 5 minutes to ensure they hold together. Now I do not care if they do for my first one hahah, so I just eat right away. Then add fresh raspberry half on top & you are golden!!


I know raspberry & rosemary may seem a little out there... but trust me, they are SO SO SO good & it is fun to try new flavor combos!! Enjoy!!


+ Keep on counter for 2-3 days or refrigerate for 5-7 days. Keep in aluminum foil for crispier cookies & an air tight container if you want them softer.

+ MY favorite way is to keep them in the refrigerator & then zap them for about 5-10 seconds when ready to eat.


KEY TO OAT FLOUR:

1. No. Joke. So. Simple. I like to put 2-3 cups of old fashioned oats in a high power blender at one time. Then store my flour in a large mason jar. Once you add the oats to the blender, start on low & then gradually turn to medium high speed. Blend until it becomes powder! Then transfer to mason jar. THAT SIMPLE.

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