Author Notes
Sweet ooey, gooey raspberry jam sandwiched between chewy oatmeal cookie layers. —Kaitlin Serio
Ingredients
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1/2 cup
Nutiva Shortening
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3/4 cup
coconut sugar
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2
eggs
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1 teaspoon
vanilla
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1 cup
gluten free baking mix
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1/4 cup
almond flour
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1/2 teaspoon
baking soda
-
1/4 teaspoon
salt
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1 3/4 cups
gluten free old fashioned oats
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1 cup
raspberry preserves
Directions
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Preheat oven to 350 degrees and prepare a 9X9 in pan with cooking spray.
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In a large bowl cream together shortening and coconut sugar until light and fluffy, about 3 minutes. Add in eggs and vanilla and beat just until combined.
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In a small bowl whisk together baking mix, almond flour, baking soda and salt.
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Add the dry ingredients to the wet ingredients and beat until combined.
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Using a spatula, fold in 1 1/2 cups of the oats, setting aside the remaining 1/4 cup.
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Spread 2/3 of the batter into the prepared pan and top with the rasperry jam, spreading evenly.
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Combine remaining 1/4 cup of oats with the rest of the batter. Use your fingers to drop blobs of the dough on top of the raspberry spread. Note: spread will show through in spots.
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Bake for 25 minutes and cool on a wire rack before cutting.
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