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Gluten-free Fruit Filled Oatmeal Cookies

Introducing….

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!

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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.

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Gluten-freeĀ Fruit Filled Oatmeal Cookies

[Recipe from Emily Scott [1]]

PRINT [7] Recipe

Ingredients

Directions

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.

Enjoy!

*gluten-free

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