For the vegan and gluten-free version

  • 2 cups gluten free rolled oats
  • 1/2 cup peanut butter can sub for any nut or seed butter
  • 2 large bananas
  • 1/2 cup strawberry jam
  • 1 cup strawberries

For the keto and paleo option

  • 1 cup blanched almond flour
  • 1/2 tsp baking soda
  • 3/4 cup shredded unsweetened coconut
  • 1/4 cup coconut oil
  • 1/4-1/2 cup pumpkin puree * See notes
  • 1/4 cup keto maple syrup
  • 1/2 cup strawberry jam
  • 1 cup strawberries

For the crumb topping

  • 1/2 cup sugar free powdered sugar
  • 2 tbsp coconut milk
  • 1/2 cup blanched almond flour
  • 1/2 tbsp coconut flour
  • 2 tbsp granulated sweetener of choice
  • 1/4 tsp vanilla extract
  • 2 tbsp keto maple syrup
  • 2 tbsp coconut oil melted
  • Sugar Free Glaze

For the vegan and gluten-free version

  1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside. 
  2. In a large mixing bowl, combine all your ingredients, except for the strawberries and jam, and mix well. 
  3. Form 8 balls of dough. Place each ball on the lined tray and press each ball into a cookie shape. Spread the jam on each cookie and evenly distribute the strawberries amongst them. Top the cookies with the crumb topping.  
  4. Bake for 15-18 minutes, or until the edges and crumb topping have turned golden brown.
  5. Remove cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, drizzle wih the sugar free glaze. 
  6. Source Blog>>

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