Jam Filled Chocolate Granola Cookies

Once you've tried these gluten free jam filled chocolate granola cookies you will not want to go back to your regular granola breakfast bowl again! The outside is crunchy and the inside is soft and gooey, just the way we like our cookies to be. Filled with a delicious raspberry jam they’re pure perfection, especially when eaten warm fresh out of the oven! Last year we created a similar cookie that was filled with a mocha cream. As you all loved that recipe so much we decided that it was time to show you another version of it. We hope you enjoy these cookies as much as we do!

Do you love filled cookies as much as we do? Why not try our Cookies & Cream Pop Tarts or our Chocolate Sandwich Cookies!

Don't forget to tag me in your amazing recreations #LiviasKitchen

Prep: 25 minutes + 10 minutes

Cook: 15 minutes

Total: 50 minutes



    Granola cookie

  • 140g porridge oats (1 ½ cups),165g oat flour (1 1/2 cups),1 tsp vanilla powder,15g cacao powder (2 tbsp),70g melted coconut oil (1/4 cup + 2 tbsp),125ml maple syrup (½ cup),40g coconut sugar (¼ cup)
  • Raspberry jam

  • 115g raspberries (1 cup),10g coconut sugar (1 tbsp),10g chia seeds (1 tbsp)


  • Makes 6 cookies.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Start making the jam by bringing all of the ingredients to a boil on a medium heat. Let it boil for a couple of minutes while stirring and then take it off of the heat.

  • Put some parchment paper on a plate and dollop the jam into 6 balls. Leave in the freezer for 15 minutes to firm up.

  • When 10 minutes have passed start making your granola cookies by mixing all of the in a bowl until combined.

  • Divide the cookie dough by 6 and get your frozen jam out of the freezer. Take each cookie dough piece and cover a ball of jam with it. Place them all on a lined tray and bake for 15 minutes.

  • Once baked, take them out of the oven and we recommend eating them warm for extra deliciousness. Just be careful the jam has cooled slightly! Store in an airtight container for up to 3 days.

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