Healthy Sugar Biscuits with Raspberry Chia Jam

Healthy Sugar Biscuits with Raspberry Chia Jam

Wholesome Lee
Who doesn’t love jam in a cookie?
As a child I would go with my mum to an Italian bakery and we would eat these delicious jam filled sugar heart biscuits with our morning coffee. I just had to recreate a healthy version, and these turned out perfectly!
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Course Snack



  • 1 cup almond flour
  • 1 cup oat flour I used GF
  • 1 tsp pure Vanilla extract
  • 3 tbsp coconut sugar OR jaggery OR xylitol
  • 2 tbsp pure maple syrup for those asking where to get this, I get mine from Woolworths
  • 2 tbsp melted almond butter OR oil – I used avocado oil
  • 7 tbsp milk of choice I used almond
  • Pinch of salt


  • 350 g raspberries
  • ½ cup coconut sugar OR maple syrup
  • Squeeze of lemon
  • ½ cup chia seeds
  • 1 cup water
  • 1 pinch vanilla powder optional


  • For the jam, add water, the raspberries, sugar and chia seeds and bring to boil.
  • Allow to simmer on a low heat. Add more water as needed, but allow chia seeds to swell and for the jam to thicken, stirring when needed.
  • Allow to simmer for roughly 30 mins.
  • In the mean time, combine all ingredients together to make the biscuit. Mix until it forms a dough like consistency, that holds together firmly. Place the dough in between two pieces of baking paper, and roll out into a thin sheet.
  • Use a cookie cutter and cut into circle cookies, and use a smaller heart shaped cookie cutter to cut out the window of roughly half the cookies.
  • Bake in the oven at 180°C until the batch becomes golden. Take out and allow to cool.
  • By this time your jam should be thick. Stir in a squeeze of lemon juice.
  • Once cookies have cooled, place jam on top of the flats side of the cookie that doesn’t have a heart shape cut out of it. Top with a cookie that has a heart cut out of it, and allow the jam to show through the heart ❤


If you would like to use Stevia instead to sweeten, you can lower the coconut sugar to 1/4 cup and add 6 drops of Stevia instead .
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