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Gluten-free Fruit Filled Oatmeal Cookies


My first guest, Emily Scott, also known as Em the Gem [1]. We’ve been friends outside of the blogging world for over a year now [thanks to Meg [2]!] and she just so happens to be an outstanding photographer. She took a lot of my early belly shots [3] and some of my profile pictures, such asĀ twitter [4]. On top of her mad skills, she’s an amazing friend.

When I was over at her house one afternoon, she made these gluten-free fruit filled oatmeal cookies. They were so delicious I asked if she’d share the recipe not only with me, but with all of you. Before I knew it, she snapped a few photos and had emailed me the recipe.

These deep dish cookies are super simple and a great dessert to serve guests this holiday season!



These are one of my favorite treats for dessert when people come over for dinner because you can make them well ahead of time and they stay good for a few days.

My favorite type of preserves for these are raspberry or blackberry, the chunkier the better. They go perfect with some vanilla ice cream or frozen yogurt and occasionally I have been known to eat one for breakfast. Hey, they have oats in them! So I say it’s fair game.



Gluten-freeĀ Fruit Filled Oatmeal Cookies

[Recipe from Emily Scott [1]]

PRINT [7] Recipe



Combine the first five ingredients and mix well (everything but the jam). Press 2/3 of the mixture into the bottom of a 13×9 baking pan or muffin tins. There is enough butter in these babies that you don’t need to grease your pans.

Bake 10-12 minutes at 350. Pull the pan out of the oven.

Spread jam on top of the first layer. Cover with the remaining 1/3 of your oat mixture and gently press down.

Bake another 18-20 minutes of until golden brown.

Cool completely before attempting to pull them out of the tray.



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